1 lb. boneless, skinless chicken
breasts, cut into strips
1 medium onion, chopped
1 large carrot, thinly sliced
2 garlic cloves, minced
2 T. butter or margarine
2 T. cornstarch
1 (14 1/2 oz.) can chicken broth
2 T. lemon juice
1/2 tsp. salt, optional
1 1/2 C. uncooked instant rice
1 C. frozen peas
In a skillet, cook the first 4 ingredients in butter for 5 to 7 minutes or until
chicken is no longer pink. In a bowl combine cornstarch, broth, lemon juice
and salt if desired until smooth. Add to skillet and bring to a boil.
Cook and stir for 2 minutes or until thickened. Add rice and peas. Remove
from the heat; cover and let stand for 5 minutes. Serves 6.
Nutritional Analysis: One serving (prepared with reduced−fat margarine
and low sodium chicken broth and w/o salt) equals: 235 calories,
156 mg sodium, 43 mg cholesterol, 27 gm carbohydrate, 20 gm protein,
5 gm fat
Diabetic Exchanges: 2 lean meat, 1 1/2 starch. 1 vegetable
