In a skillet, cook chicken, onion, carrots and garlic in butter until chicken is cooked through.

Meanwhile, in a saucepan combine corn starch, chicken broth and lemon juice. Sprinkle with salt. Bring to a boil; boil and stir for 2 minutes until thickened.

Add rice and peas to saucepan. Remove from heat, cover and let stand for 5 minutes. Fluff with fork.

Serve chicken over rice.