Honey-Agave Chicken with Rice

By pattie_d

For a very spicy dish, use 1 to 2 tablespoons Sriracha sauce. For less spice, use just 1/8 teaspoon Sriracha sauce, or omit it completely.
Recipe can easily be doubled or tripled.

Ingredients

• 1 cup uncooked instant white rice
• 1 cup water
• Oil for deep frying
• 2 large boneless skinless chicken breasts (8 oz each), cut into 1-inch pieces
• 1 teaspoon salt
• 1 teaspoon pepper
• 3 tablespoons cornstarch
• 1/4 cup honey
• 1 tablespoon agave syrup
• 1 teaspoon lemon juice
• 1 teaspoon Sriracha sauce
• 1/4 cup sliced green onions (4 medium)

Details

Servings 2
Adapted from pillsbury.com

Preparation

Step 1

1. Cook rice in water as directed on package.

2. In deep fat fryer or heavy saucepan, heat 3 inches oil to 350°F. In large bowl, mix chicken pieces, salt, pepper and cornstarch. Toss to coat.

3. Carefully drop chicken, piece by piece, in hot oil. Fry 5 to 6 minutes or until golden brown. Do not overcrowd pan. Drain on paper towels.

4. In small bowl, beat honey, agave syrup, lemon juice and Sriracha sauce with whisk. Add chicken; toss to coat.

5. Serve chicken over rice. Garnish with sliced green onions.