• 1 lb. boneless, skinless chicken breasts, cut into strips
• 1 medium onion, chopped
• 1 large carrot, thinly sliced
• 2 garlic cloves, minced
• 2 Tbs. butter or margarine
• 2 Tbs. cornstarch
• 1 (14 1/2 oz.) can chicken broth
• 2 Tbs. lemon juice
• 1/2 tsp. salt, optional
• 1 1/2 C. uncooked instant rice
• 1 C. frozen peas

In a skillet, cook the first 4 ingredients in butter for 5 to 7 minutes or until chicken is no longer pink. In a bowl combine cornstarch, broth, lemon juice and salt if desired until smooth. Add to skillet and bring to a boil. Cook and stir for 2 minutes or until thickened. Add rice and peas. Remove from the heat; cover and let stand for 5 minutes.

Yield: 6 Servings.