Ingredients
1 pound boneless skinless chicken breasts, cut into strips1 medium onion, chopped1 large carrot, thinly sliced1 garlic clove, minced2 tablespoons butter1 tablespoon cornstarch1 can (14-1/2 ounces) chicken broth2 to 3 tablespoons lemon juice1 teaspoon grated lemon zest1/2 teaspoon salt, optional1-1/2 cups uncooked instant rice1 cup frozen chopped broccoli, thawed1/4 cup minced fresh parsley
Preparation
In a large skillet, cook chicken, onion, carrot and garlic in butter for 5 minutes or until chicken is lightly browned and meat juices run clear, stirring occasionally.
In a large bowl, combine the cornstarch and broth; stir in lemon juice, zest, salt and rice. Add to skillet Bring to a boil; 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.
