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1
Cut chicken into small bite-sized pieces.
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2
Sprinkle with 1/2 teaspoon salt, if desired, and pepper.
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3
In large nonstick, spray-coated skillet, cook chicken pieces over medium heat, turning frequently with large wooden or plastic spoon, 7 to 10 minutes or until they begin to brown and are cooked through.
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4
Remove and set aside in medium bowl.
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5
In same skillet, combine margarine, onion, garlic, and 3 tablespoons broth.
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6
Cook over medium heat, stirring frequently, 6 to 7 minutes or until onion is tender.
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7
If liquid begins to evaporate, add a bit more broth.
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8
Add honey and lemon juice to pan with onions, and stir to combine well.
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9
Stir in remaining chicken broth and salt, if desired.
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10
Stir in reserved chicken, cauliflower, and carrot.
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11
Bring to a boil.
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12
Cover, reduce heat, and simmer 20 minutes or until flavors are blended.
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13
Meanwhile, cook rice according to package directions.
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14
Combine water and cornstarch.
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15
Stir into simmering sauce and cook, stirring, until thickened.
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16
Stir in mustard.
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17
Simmer an additional 1 or 2 minutes.
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18
Arrange rice on large serving platter.
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19
Top with chicken and sauce.
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20
Or serve individual portions over rice.
