Glazed Lemon Chicken and Rice

 

1/3

cup water

1

tablespoon lemon juice

2

teaspoons cornstarch

2

tablespoons honey

1

teaspoon grated lemon peel

1/2

cup uncooked instant white rice

1/2

cup water

1

teaspoon olive 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 1/2 cup water as directed on package, omitting butter and salt; 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.