Total Time
Prep 20 mins
Cook 20 mins

A quick, healthy meal and great tasting.

Ingredients Nutrition


  1. In a skillet, cook chicken, onion, carrot, and garlic in butter for 5 to 7 minutes or until chicken is no longer pink.
  2. In a bowl, combine cornstarch, broth, lemon juice, and salt (if desired) until smooth.
  3. Add to skillet; bring to a boil.
  4. Cook and stir for 2 minutes or until thickened.
  5. Stir in rice and peas.
  6. Remove from heat; cover and let stand for 5 minutes.
Most Helpful

This recipe is really good. A definite keeper. DH added chunky hot picante sauce to his at the table and pronounced it a 5*. DS and I preferred it without the picante sauce. It has a light lemon/savory flavor. I did use regular long grain rice and adjusted the liquid and cooking time accordingly, but otherwise followed the recipe exactly. Thanks for sharing.

PanNan September 27, 2002

What a simple recipe to make! I varied the veggies a bit, according to what I had in the fridge, but stuck to the recipe otherwise. It came together quickly and had a lovely lemony flavour. Great with a bit of parmesan cheese sprinkled on top.

Sackville July 03, 2002

DELICIOUS! I served this with Teriaki sauce, butter, and Louisana Hot Sauce and added red pepper flakes, too.

Mrs. R June 25, 2003