Honey Chicken over Snow Pea Rice
By HeatherS
Ingredients
- 3 tablespoons vegetable oil
- 1 tablespoon unsalted butter
- 1-1/2 cups long-grain rice
- Salt and freshly ground black pepper
- 1/2 cup dry white wine (a couple of glugs)
- 4-1/2 cups chicken stock or broth
- Zest and juice of 1 lemon
- 2 large handfuls snow peas, thinly sliced across the width
- 2 pounds chicken tenders, cut into bite-size pieces
- 1/2 teaspoon crushed red pepper flakes
- 1 large onion, sliced
- 3 large garlic cloves, chopped
- 3 -inch piece of fresh ginger, peeled and grated
- 3 tablespoons honey (3 gobs)
- 1 tablespoon cornstarch
- 5 scallions, thinly sliced
Details
Servings 4
Preparation time 10mins
Cooking time 45mins
Preparation
Step 1
Heat a medium saucepan or pot over medium-high heat. Add 1 tablespoon of the vegetable oil and the butter to the pot. Once the butter melts, add the rice, season with salt and pepper, and lightly brown the rice for 3 to 5 minutes. Add the wine and allow it to evaporate entirely, 1 to 2 minutes. Add 3 cups of the chicken stock and the lemon zest to the rice. Bring the liquid to a boil. Cover and reduce the heat. Cook the rice for 18 to 20 minutes, or until tender. Once the rice only has 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 still have some crunch to them.
While the rice is cooking, preheat a large skillet over medium-high heat with the remaining 2 tablespoons of vegetable oil (twice around the pan). Add the chicken, season with salt and pepper, and brown for about 3 minutes. Add the red pepper flakes, onions, garlic, ginger, and honey. Stir frequently and continue to cook for 3 to 4 minutes, or until the onions are tender. Add the remaining 1-1/2 cups of chicken stock to the pan and bring up 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 the lemon juice to the chicken and stir to combine.
Serve the honey chicken over the snow pea rice.
4 SERVINGS
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