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  • 6servings
  • 30minutes
  • 235calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, H, C, D, P
MineralsNatrium, Fluorine, Chromium, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pound boneless skinless chicken breasts, cut into strips

  2. 1 medium onion, chopped

  3. 1 large carrot, thinly sliced

  4. 2 tablespoons butter

  5. 2 garlic cloves, minced

  6. 1 tablespoon cornstarch

  7. 1 can (14-1/2 ounces) chicken broth

  8. 2 tablespoons lemon juice

  9. 1/2 teaspoon salt, optional

  10. 1-1/2 cups uncooked instant rice

  11. 1 cup frozen peas

Instructions Jump to Ingredients ↑

  1. In a large skillet, cook the chicken, onion and carrot in butter for 5-7 minutes or until chicken is no longer pink. Add garlic; cook 1 minute longer.

  2. In a small bowl, combine the cornstarch, broth, lemon juice and salt if desired until smooth. Gradually add to skillet; bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in rice and peas. Remove from the heat; cover and let stand for 5 minutes. Yield: 6 servings.

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