GLAZED LEMON CHICKEN AND RICE

Glazed Lemon Chicken and Rice image

A 20-minute stir-fry starts with instant rice and quick-to-cook chicken.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 2

Number Of Ingredients 12

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Ingredients

1/3 cup water
1 tablespoon fresh lemon juice
2 teaspoons cornstarch
2 tablespoons honey
1 teaspoon grated lemon peel
1 cup uncooked instant white rice
1 cup water
1 teaspoon olive or vegetable oil
1/2 lb boneless skinless chicken breasts, cut into 1-inch pieces
1/2 teaspoon salt
3 green onions, cut into 1-inch pieces
1 small orange bell pepper, cut into 1-inch pieces

Steps:

In 2-cup measuring cup, stir 1/3 cup water, the lemon juice, cornstarch, honey and lemon peel until cornstarch is dissolved; set aside.
Cook rice in 1 cup water as directed on package; keep warm.
Meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat. Add chicken; sprinkle with salt. Cook 2 to 3 minutes, stirring frequently, until chicken is brown. Stir in onions and bell pepper. Cook 2 to 4 minutes, stirring frequently, until chicken is no longer pink in center. Reduce heat to low.
Stir lemon juice mixture in measuring cup. Pour into skillet; stir to coat chicken mixture. Cook until slightly thickened. Serve chicken mixture over rice.

Nutrition Facts : Calories 460, Carbohydrate 71 g, Cholesterol 70 mg, Fat 1/2, Fiber 2 g, Protein 30 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 21 g, TransFat 0 g