Lemon chicken and rice

1 lb boneless skinless chicken breasts, cut into strips
1 medium onion, chopped
1 large carrot, thinly sliced
2 garlic cloves, minced
2 tbls butter
1 tbls cornstarch
1 can (14-1/2 oz) chicken broth
2 tbls lemon juice
1/2 tsp salt
1 1/2 cups uncooked instant rice
1 cup frozen peas

In a skillet, cook chicken, onion and garlic in butter for 5-7 minutes or until chicken is no lnger pink. in a bowl, combine cornstarch, broth and lemon juice 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 heat; cover and let stand for 5 minutes.

Number of Servings: 4

Recipe submitted by SparkPeople user MSHEP16.