SERVINGS | 6
1 pound boneless skinless chicken breast, cubed
1 medium onion, chopped
2 large carrots, peeled and sliced
2 cloves garlic, minced
2 tablespoons low-fat margarine
1 tablespoon cornstarch
2 tablespoons lemon juice
1 can chicken broth (14.5 oz)
1/2 teaspoon salt
1 1/2 cup instant rice, uncooked
1 cup frozen peas
Cook chicken, onions, carrots and garlic in large skillet with butter 5-7 minutes, until chicken no longer pink.
Combine cornstarch, lemon juice, broth, salt in bowl, pour over chicken and vegetables. Stir, then bring to boil and boil 2 minutes until thickened.
Add rice and peas and stir thoroughly. Remove from heat and cover. Let stand 5-10 minutes, until rice is cooked.