Ingredients
2 tablespoons butter1 pound boneless skinless chicken breasts, cut into strips1 medium onion, chopped1 large carrot, thinly sliced2 garlic cloves, minced1 tablespoon cornstarch1 can (14-1/2 ounces) chicken broth2 tablespoons lemon juice1/4 teaspoon salt1 cup frozen peas1-1/2 cups uncooked instant rice
Preparation
In a large cast-iron or other heavy skillet, heat butter over medium-high heat; saute chicken, onion, carrot and garlic until chicken is no longer pink, 5-7 minutes.
In a small bowl, mix cornstarch, broth, lemon juice and salt until smooth. Gradually add to skillet; bring to a boil. Cook and stir until thickened, 1-2 minutes.
Stir in peas; return to a boil. Stir in rice. Remove from heat; let stand, covered, 5 minutes.
