Tuesday, June 19, 2012

Glazed Lemon Chicken & Rice

I've been finding some really yummy recipes on Pillsbury.com. This week I found one for Lemon Glazed Chicken and Rice.

The only change I made was using a green pepper instead of an orange pepper and didn't add the onion. I didn't have either at home.

However, this still turned out so delicious!! 


1/3 cup water
1tablespoon fresh lemon juice
2teaspoons cornstarch
2tablespoons honey
1teaspoon grated lemon peel
1cup uncooked instant white rice
1cup water
1teaspoon olive or vegetable oil
1/2lb boneless skinless chicken breasts, cut into 1-inch pieces
1/2teaspoon salt
3green onions, cut into 1-inch pieces
1small 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.

No comments:

Post a Comment