1 lb. skinned boned chicken breasts cut into strips
1 med. onion, chopped
2 garlic cloves, crushed
2 tbsp. butter
1 tbsp. cornstarch (or 2 tbsp. flour)
1 can (13 3/4 oz.) chicken broth
1 lg. carrot, cut 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. Stir in cornstarch and cook 1 minute. Add broth, carrot, lemon rind, lemon juice and salt. Bring to full boil. Stir in pea pods, parsley and rice. Cover, remove from heat. Let stand for 5 minutes. Fluff with fork. Makes 4 servings.