Glazed Lemon Chicken and Rice Tell a Friend

Rate this recipe:

Share This Recipe...

Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 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.

    Brief Description

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

    Main Ingredient:


    Category:  Poultry

    Cuisine:  American

    Prep Time: 20 min
    Cook Time: 20 min


    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.


    Betty Crocker

    Posted By:


    Posted On:

    September 9, 2013

    Print Recipe

    Speak Your Mind