Honey Chicken over Snow Pea Rice

From Rachael Ray

• Ready In: 45 mins
• Serves: 4

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 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.