Glazed Lemon Chicken and Rice
Recipe from
Betty Crocker
A 20-minute stir-fry starts with instant rice and quick-to-cook chicken.
Ingredients
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1/3 cupwatersee savings
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1 tablespoonfresh lemon juicesee savings
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2 teaspoonscornstarchsee savings
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2 tablespoonshoneysee savings
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1 teaspoongrated lemon peelsee savings
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1 cupuncooked instant white ricesee savings
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1 cupwatersee savings
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1 teaspoonolive or vegetable oilsee savings
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1/2 lbboneless skinless chicken breasts, cut into 1-inch piecessee savings
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1/2 teaspoonsaltsee savings
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3 greenonions, cut into 1-inch piecessee savings
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1 smallorange bell pepper, cut into 1-inch piecessee savings
Directions
1.
In 2-cup measuring cup, stir 1/3 cup water, the lemon juice, cornstarch, honey and lemon peel until cornstarch is dissolved; set aside.
2.
Cook rice in 1 cup water as directed on package; keep warm.
3.
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.
4.
Stir lemon juice mixture in measuring cup. Pour into skillet; stir to coat chicken mixture. Cook until slightly thickened. Serve chicken mixture over rice.
Tip:
High Altitude (3500-6500 ft): No change.
Nutrition information
Per serving: Calories 460 (Calories from Fat 60); Total Fat 6g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 70mg; Sodium 660mg; Total Carbohydrate 71g (Dietary Fiber 2g, Sugars 21g); Protein 30g. Daily Values: Vitamin A 45%; Vitamin C 60%; Calcium 6%; Iron 20%. Exchanges: 3 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 3 Very Lean Meat; 1/2 Fat. Carbohydrate Choices: 5. Percent Daily Values are based on a 2,000 calorie diet.
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