1 pound skinless, boneless chicken breast halves – cut into strips 1/2 cup chopped onion 2 medium carrot, thinly sliced 2 garlic clove, minced 2 tablespoons butter 2 teaspoons cornstarch 1-1/2 cups chicken broth 2 tablespoons lemon juice 1/2 teaspoon salt 1-1/2 cups uncooked instant rice 2/3 cup frozen peas
In a skillet, cook first four ingredients in butter. Combine cornstarch, broth, lemon juice and salt if desired until smooth; 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 5 minutes. Fluff with a fork.