Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cook chicken in 8 cups of water with bouillon (or use leftovers). once cooked, remove chicken and set aside to cool. cook rice and set aside. finely dice (or roughly dice, whatever floats your boat) vegetables and chicken. set aside. bring bouillon back to a boil. in a small pan melt 4 tablespoons butter. add flour and stir to create a roux. add roux to bouillon and stir to combine. add 1 tbsp butter to pan and melt. add vegetables to pan and saute for two to three minutes. add chicken to vegetables, let all cook for another two to three minutes. add to bouillon and stir. add rice. serve.

Target recipe: in a skillet, cook chicken, onion, carrot, and garlic in butter for 5 to 7 minutes or until chicken is no longer pink. in a bowl, combine cornstarch, broth, lemon juice, and salt (if desired) until smooth. add to skillet; bring to a boil. cook and stir for 2 minutes or until thickened. stir in rice and peas. remove from heat; cover and let stand for 5 minutes.