Honey Chicken over Snow Pea Rice |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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From Rachael Ray Ingredients:
3 tablespoons vegetable oil |
1 tablespoon unsalted butter |
1 1/2 cups long-grain rice |
salt |
fresh ground black pepper |
1/2 cup dry white wine |
4 1/2 cups chicken broth |
1 lemon, zest of |
1 lemon, juice of |
1 1/2 cups snow peas, thinly sliced across the width |
2 lbs chicken tenders, cut into bite-size pieces |
1/2 teaspoon crushed red pepper flakes |
1 large onion, sliced |
3 large garlic cloves, chopped |
3 inches piece ginger, peeled and grated |
3 tablespoons honey |
1 tablespoon cornstarch |
5 scallions, thinly sliced |
Directions:
1. Heat a medium saucepan over med-high heat; add 1 tablespoon vegetable oil and the butter to the pot.
2. When the butter is melted, add in the rice; season with salt and pepper, lightly brown the rice for 3-4 minutes, stirring often.
3. Add in the wine and allow it to evaporate entirely, 1 to 2 minutes.
4. Add in 3 cups chicken broth and the lemon zest; bring liquid to a boil; cover and lower heat.
5. Cook the rice for 18 -20 minutes or until tender.
6. Once the rice has only about 3 more minutes of cook time, remove the lid and add the sliced snow peas (don’t stir the rice; just add the snow peas on top and put the lid on.
7. The steam will lightly cook the snow peas.
8. Once cooked, fluff the rice with a fork and stir in the snow peas; they should have some crunch to them.
9. While the rice is cooking, preheat a large skillet over med-high heat with the remaining 2 tablespoons oil.
10. Add in the chicken, season with salt and pepper, and brown for 3 minutes.
11. Add in the red pepper flakes, onions, garlic, ginger, and honey.
12. Stir frequently and continue to cook 3-4 minutes, or until the onions are tender.
13. Add the remaining 1 1/2 cups chicken broth; bring to a simmer.
14. Once at a simmer, combine the cornstarch with a splash of water and mix to create a thin paste.
15. Add the cornstarch mixture to the simmering chicken, mix thoroughly and continue to cook for 2 minutes or until the liquid is thickened.
16. Add the sliced scallions and lemon juice to the chicken and stir.
17. Serve the honey chicken over the snow pea rice.
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