1 lb boneless skinless chicken breasts, cut into strips
1 medium onion chopped
1 large carrot, thinly sliced
1 garlic clove, minced (or ¼ tsp. dried garlic
2 Tbs butter or margarine
1 Tbs cornstarch
1 can (14 ½ oz) chicken broth
3 Tbs. fresh lemon juice
1 tsp grated lemon peel
½ tsp salt
1 ½ cups uncooked instant rice
1 cup frozen chopped broccoli, thawed
¼ cup minced fresh parsley

In a skillet, cook chicken, onion, carrot, and garlic in butter until chicken is lightly browned, about 5 min.  In a bowl, combine the cornstarch and broth; stir in lemon juice, peel, salt, and rice.  Add to skillet and bring to a boil. Reduce heat; add broccoli and parsley. Cover and simmer 5-10 minutes or until rice is tender.