Glazed Lemon Chicken and Rice

Glazed Lemon Chicken and Rice

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

Prep Time

20

Minutes

Total Time

20

Minutes

Makes

2

servings

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.
Makes 2 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen 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:

1 Serving (1 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;
Percent Daily Value*:
    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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