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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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My family really likes this recipe. I usually double the recipe except I don't double the lemon juice (It'll get too lemony). I do also add canned mushrooms. Ingredients:
1 lb boneless skinless chicken breast, cut into strips |
1/4 cup chopped onion |
2 medium carrots, thinly sliced |
1 garlic clove, minced |
1 tablespoon butter |
2 teaspoons cornstarch |
1 1/2 cups chicken broth |
2 tablespoons lemon juice |
salt (optional) |
1 cup uncooked instant rice |
1/2 cup frozen peas |
Directions:
1. In a skillet, cook chicken, onion, carrots and garlic in butter until chicken is cooked through.
2. Meanwhile, in a saucepan, combine cornstarch, chicken broth and lemon juice. Sprinkle with salt, if desired. Bring to a boil; cook and stir 2 minutes, or until thickened. Stir in rice and peas (and mushrooms if adding). Remove from heat, cover and let stand 5 minutes. Fluff with fork. Serve with chicken.
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