Honey Chicken over Snow Pea Rice

Total Time
45mins
Prep 30 mins
Cook 15 mins

From Rachael Ray

Ingredients Nutrition

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 ½ 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.

Reviews

(2)
Most Helpful

Very good and very easy to make! I agree, serves more than 4. Nice to have leftovers though.

dicentra April 07, 2008

This is quite good, but I think this amount feeds more than four. There was plenty for a family of six. I served this with #88105 Very Best Eggrolls and my family loved it.

Chris Reynolds August 02, 2006

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