1 1/2 Cup Uncle Ben's Rice,	1 Pound Boneless Skinless Chicken
-Regular, Or Basmatie Rice	-Breast, Cut In 1" Cubes
1 Tbsp Butter	3 Tbsp Cornstarch
1 Tbsp Vegetable Oil	1 1/2 Cup Milk
1 Onion, Finely Chopped	3 Tbsp Soy Sauce
2 Carrots, Sliced Diagonally	1 Can Miniature Corn, (14oz-398ml)
2 Clove Garlic, Finely Chopped	-Drained (optional)
1/2 Lb Snow Peas	1 Tbsp Lemon Juice
1/4 Tsp Salt	1 Tsp Lemon Peel, Grated
1/4 Tsp Pepper	1 Tbsp Honey

1. In a medium saucepan, start cooking the rice according to package directions.

2. While rice is cooking, heat butter and oil over medium heat enlarge skillet. Stir-fry onion until tender. Add carrots, garlic, snow peas, salt and pepper. Stir fry for 2 min. Add chicken and stir-fry until chicken is browned on all sides.

3. In small bowl, whisk cornstarch into Milk.

4. Gradually add Milk mixture to skillet, cook and stir until sauce comes to a boil and thickens. Stir in soy sauce, honey, miniature corn, lemon juice and grated peel.

5. Serve with rice.