Lime Rickey Chicken and Buttered Almond Rice

Total Time
Prep 10 mins
Cook 10 mins

Rachael Ray

Ingredients Nutrition

  • 14 cup honey
  • 2 limes, juice of, plus
  • lime wedge, for serving
  • 1 tablespoon bitters, such as Angostura
  • 2 tablespoons vegetable oil
  • 1 12 lbs chicken tenders, sliced into thin strips
  • 2 bunches scallions, sliced on an angle into 2-inch pieces
  • salt and pepper
  • 12 cup green peas
  • 2 tablespoons chopped fresh cilantro
  • 1 (6 ounce) box rice pilaf mix, prepared according to package directions
  • 14 cup blanched almond, toasted


  1. In a small bowl, mix together the honey, lime juice and bitters and stir to dissolve the honey.
  2. In a large skillet, heat the oil over high heat until smoking. Add the chicken and stir-fry for 3 minutes.
  3. Add the scallions and season with salt and pepper. Stir in the honey sauce; toss for 1 minute to coat.
  4. Stir the peas and cilantro into the prepared rice. Add the nuts and fluff with a fork.
  5. Transfer the rice to a platter; using a slotted spoon, mound the chicken over the rice. Serve with the lime wedges.