1In 2-cup measuring cup, stir 1/3 cup water, the lemon juice, cornstarch, honey and lemon peel until cornstarch is dissolved; set aside.
2Cook rice in 1 cup water as directed on package; keep warm.
3Meanwhile, 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.
4Stir lemon juice mixture in measuring cup. Pour into skillet; stir to coat chicken mixture. Cook until slightly thickened. Serve chicken mixture over rice.