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 lemons, zest of
1 lemons, 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 onions, sliced
3 large garlic cloves, chopped
3 inches piece ginger, peeled and grated
3 tablespoons honey
1 tablespoon cornstarch
5 scallions, thinly sliced
Directions:
Heat a medium saucepan over med-high heat; add 1 tablespoon vegetable oil and the butter to the pot.
When the butter is melted, add in the rice; season with salt and pepper, lightly brown the rice for 3-4 minutes, stirring often.
Add in the wine and allow it to evaporate entirely, 1 to 2 minutes.
Add in 3 cups chicken broth and the lemon zest; bring liquid to a boil; cover and lower heat.
Cook the rice for 18 -20 minutes or until tender.
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.
The steam will lightly cook the snow peas.
Once cooked, fluff the rice with a fork and stir in the snow peas; they should have some crunch to them.
While the rice is cooking, preheat a large skillet over med-high heat with the remaining 2 tablespoons oil.
Add in the chicken, season with salt and pepper, and brown for 3 minutes.
Add in the red pepper flakes, onions, garlic, ginger, and honey.
Stir frequently and continue to cook 3-4 minutes, or until the onions are tender.
Add the remaining 1 1/2 cups chicken broth; bring to a simmer.
Once at a simmer, combine the cornstarch with a splash of water and mix to create a thin paste.
Add the cornstarch mixture to the simmering chicken, mix thoroughly and continue to cook for 2 minutes or until the liquid is thickened.
Add the sliced scallions and lemon juice to the chicken and stir.
Serve the honey chicken over the snow pea rice.
Servings: 4
Time preparation: 30 min.
Time total: 45 min.