Friday, August 31, 2007

Minute Rice Lemon Chicken

1 lb. boneless chicken breast, cut in strips
1 medium onion, chopped
2 garlic cloves, crushed
2 T. butter
1 T. cornstarch
1 can chicken broth
1 large carrot, thinly sliced on the diagonal
2 T. lemon juice
1/2 tsp grated lemon zest
1/2 tsp salt
1 cup snow pea pods
3 T. chopped parsley
1 1/2 cups minute rice

Saute chicken, onion and garlic in butter until chicken is lightly browned, about 5 minutes. Stir in cornstarch and cook for 1 minute.

Add broth, carrot, lemon juice, lemon zest and salt. Bring to a boil, cook until carrots are nearly cooked.

Stir in peapods, parsley and rice. Cover, remove from heat. Let stand 5 minutes, fluff with fork.

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