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Glazed Lemon Chicken and Rice
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Prep Time:
20 minutes
Total Time:
20 minutes
Whip up a speedy stir-fry with instant rice and fast-cooking chicken in just 20 minutes!
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
Instructions:
  • Combine 1/3 cup water, lemon juice, cornstarch, honey, and lemon peel in a 2-cup measuring cup, stirring until cornstarch is dissolved; set aside.
  • Prepare perfectly fluffy rice by simmering 1 cup of water with rice according to package instructions; then, keep it warm.
  • In a 10-inch nonstick skillet over medium-high heat, heat oil and add chicken. Sprinkle with salt and cook for 2 to 3 minutes until browned, stirring frequently. Add onions and bell pepper, and continue cooking for 2 to 4 minutes until chicken is no longer pink. Reduce heat to low.
  • Whisk lemon juice mixture in measuring cup until smooth. Pour it into the skillet and stir well to coat the chicken. Simmer until the sauce slightly thickens. Serve the flavorful chicken over a bed of fluffy rice.

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