1 lb. skinned bread chicken breasts, cut into strips
1 med. onion, chopped
2 garlic cloves, crushed
2 tbsp. butter
1 tbsp. corn starch
1 can (13 3/4 oz.) chicken broth
1 lg. carrot, sliced diagonally
2 tbsp. fresh lemon juice
1/2 tsp. grated lemon rind
1/2 tsp. salt
1 c. snow pea pods
3 tbsp. chopped parsley
1 1/2 c. dry Minute Rice

Saute chicken, onion and garlic in butter until chicken is lightly browned, about 5 minutes. Stir in cornstarch and cook 1 minute. Add broth, carrot, lemon juice, rind and salt. Bring to full boil. Stir in pea pods, parsley and rice. Cover. Remove from heat. Let stand 5 minutes. Fluff with a fork.