Glazed Lemon Chicken and Rice

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

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Servings 2

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( 4 ) Ratings

4 Ratings

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ingredients 12
Prep Time 20 min
Total Time 20 min

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

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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.

EXPERT TIPS

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Expert Tips

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 460
Calories from Fat: 60),

% Daily Value

Total Fat: 6g; 6%
(Saturated Fat 1 1/2g, 1 1/2% Trans Fat 0g 0% ),
Cholesterol: 70mg; 70%;
Sodium: 660mg; 660%;
Total Carbohydrate: 71g; 71%
(Dietary Fiber 2g 2% Sugars 21g 21% ),
Protein: 30g; 30%

% Daily Value*:

Vitamin A: 45%;
Vitamin C: 60%;
Calcium: 6%;
Iron: 20%;

Exchanges:

3 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;