2 handfuls of tiny baby carrots, sliced thin
½ a large Vidalia onion, chopped
3 cloves garlic, minced
2 large chicken breasts cut up
2 Tablespoons butter and/or olive oil
Seasoning for chicken – I use Costco No Salt Season
1 Tablespoon cornstarch
1 cup chicken stock
zest of 1 lime
juice of 1 lime
½ teaspoon salt
1 ½ cups uncooked instant rice
1 cup frozen peas
2 Tablespoons fresh cilantro, chopped
In a skillet put the oil/butter. Add onions and carrots, let them start to sauté. After about 5 minutes, add the garlic and chicken. Cook until chicken is no longer pink, about 5-7 minutes.
In a bowl, combine cornstarch stock, lime juice, zest and salt. Stir until smooth.
Add to skillet and bring to a boil. Cook and stir for a couple of minutes or until thickened.
Stir in rice and peas, remove from heat; cover and let stand for 5 minutes.
Just before serving, stir in cilantro.
Side note: I used frozen chicken breast and cooked partially then, took them out and chopped them up. I also didn’t have instant rice, as I don’t typically use this. But, I did have 10 minute rice, another leftover, that I thought I could use up in this dish. But, next time I would probably just use cooked rice and cut the liquid by ½. At worst I’d end up with a little bit of a saucy dish. I could stir it into the meat mixture or just serve the mixture over the rice. This would be a great way to use up leftover rice. You’d need about 3 cups cooks.