Ingredients
- 1 lb chicken breast strips
- 1 medium onion, chopped
- 1 large carrot, thinly sliced
- 3/4 tsp minced garlic
- 2 tbsp butter
- 1 tbsp cornstarch
- 1 can chicken broth
- 2-3 tbsp lemon juice
- 1 tsp grated lemon peel
- 1/2 tsp salt
- 1-1/2 cups uncooked instant rice
- 1 cup frozen chopped broccoli, thawed
- 1/4 cup minced parsley
Directions
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In a large skillet, cook the chicken, onion, carrot and garlic in butter for 5 minutes or until chicken is lightly browned and the meat juices run clear, stirring occasionally.
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In a large bowl, combine the cornstarch and broth; stir in lemon juice, peel, salt and rice. Add to skillet and bring to a boil.
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Cook and stir for 2 minutes or until thickened. Reduce heat; add broccoli and parsley. Cover and simmer 5-10 minutes or until rice is tender.