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
Preparation
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.
