Glazed Lemon Chicken and Rice

Ingredients: 1/3 cupwater 1 tablespoon fresh lemon juice 2 teaspoons corn starch 2 tablespoons honey 1 teaspoon grated lemon peel 1 cup uncooked instant white rice 1 cupwater 1 teaspoonolive or vegetable 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 Method: 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.