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.