Lemon Chicken

1 pound chicken, cubed

1 onion, chopped

1 carrot, sliced

2 garlic cloves, minced

2 Tbsp butter

1 Tbsp cornstarch

1 can chicken broth

2 Tbsp lemon juice

1/2 tsp salt

1 1/2 cups cooked rice

1 cup frozen peas

Cook chicken, onion, carrot, and garlic in butter for 5-7 minutes.  In a bowl, combine cornstarch, broth, lemon juice, and salt.  Add to skillet; boil.  Cook and stir for 2 minutes or until thick.  Stir in rice and peas.