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DIRECTIONS

If the chicken is frozen, run hot water over it so you can remove any packaging. Place the chicken on a microwave-safe plate and microwave 3-1/2 minutes, uncovered, on high, to begin defrosting.
Meanwhile, spray with cooking oil spray a 12-inch nonstick skillet that has a lid and heat it over medium heat. Peel and coarsely chop the onion, adding it to the skillet as you chop. Let cook, stirring frequently.
Meanwhile, slice each breast (fresh or partially frozen) into 3/4-inch wide strips, adding them to the skillet as you slice. Raise the heat to high and add the broth and rice (see Note**). Stir well and bring the broth to a boil, meanwhile adding the "barbecue" seasonings (ketchup, brown sugar, lemon juice, vinegar, Worcestershire, garlic powder, onion powder, mustard, and pepper). Stir well, then cover the skillet.
When the broth boils, reduce the heat to medium-high and cook for 4 minutes.
Uncover the skillet and stir in the green peas, then re-cover and continue to cook until almost all the broth is absorbed and the rice is tender, about 3 minutes more. Serve.