Recipe by Oxmoor House January 2002


Recipe Summary test

4 servings (serving size: 1 cup chicken mixture and 1/2 cup rice)


Ingredient Checklist


Instructions Checklist
  • Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 3 ingredients.

  • Heat oil in a large nonstick skillet over medium-high heat. Add chicken and onion; sauté 5 minutes or until chicken is beginning to brown.

  • Sprinkle flour mixture over chicken, stirring until chicken is thoroughly coated. Gradually add milk, stirring until smooth; add carrot. Bring to a boil; cover, reduce heat, and simmer 25 minutes, stirring occasionally.

  • Stir in peas. Bring to a boil; cover, reduce heat, and simmer 5 minutes. Remove from heat; stir in cilantro, lime juice, and lime rind. Serve immediately over rice.


Oxmoor House Healthy Eating Collection

Nutrition Facts

394 calories; fat 5.7g; saturated fat 0.8g; protein 36.6g; carbohydrates 47.5g; cholesterol 68mg; iron 3.5mg; sodium 638mg; calories from fat 13%; fiber 4.6g; calcium 209mg.