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Glazed Lemon Chicken and Rice
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Brief Description
A 20-minute stir-fry starts with instant rice and quick-to-cook chicken.
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Main Ingredient
Chicken
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Category: Poultry
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Cuisine: American
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Prep Time: 20 min(s)
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Cook Time: 20 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Purchase chicken breast tenders for a quick alternative to boneless skinless chicken breasts. Garnish this entrée with a sprig of parsley and a lemon twist.
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Posted By: deanna
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Posted On: Sep 09, 2013
Number of Servings:
Ingredients:
- 1/3 cups - water
- 1 tablespoons - fresh lemon juice
- 2 teaspoons - cornstarch
- 2 tablespoons - honey
- 1 teaspoons - grated lemon peel
- 1 cups - uncooked instant white rice
- 1 cups - water
- 1 teaspoons - olive oil
- 1/2 pounds - boneless skinless chicken breasts, cut into 1-inch pieces
- 1/2 teaspoons - salt
- 3 - green onions, cut into 1-inch pieces
- 1 - small orange bell pepper, cut into 1-inch pieces
Directions:
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.
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