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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I originally tried this recipe because I love rice and chicken. I made a few changes to suit my tastes, and was pleased with how it looks and the short time needed to prepare it. Ingredients:
1 pound boneless skinless chicken breasts, cut into strips |
1 medium onion, chopped |
1 large carrot, thinly sliced |
1 garlic clove, minced |
2 tablespoons butter |
1 tablespoon cornstarch |
1 can (14-1/2 ounces) chicken broth |
2 to 3 tablespoons lemon juice |
1 teaspoon grated lemon peel |
1/2 teaspoon salt, optional |
1-1/2 cups uncooked minute® white rice |
1 cup frozen chopped broccoli, thawed |
1/4 cup minced fresh parsley |
Directions:
1. 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.
2. In a large bowl, combine the cornstarch and broth; stir in lemon juice, peel, 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. Yield: 4 servings.
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