Glazed Lemon Chicken and Rice

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

  • prep time 20 min
  • total time 20 min
  • ingredients 12
  • servings 2

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
  • 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.
  • 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;
    Carbohydrate Choices:
    5
    *Percent Daily Values are based on a 2,000 calorie diet.
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