Lime Rickey Chicky and Buttered Almond Rice

By ccavaletti

Ingredients

• 1/4 c honey
• Juice of 2 limes, plus wedges for serving
• 1 Tbsp bitters, such as Angostura
• 2 Tbsp vegetable oil
• 1-1/2 los chicken cutlets or tenders, sliced into thin strips
• 2 bunches scallions, sliced on an angle into 2-inch pieces
• Salt and pepper
• 1/2 c fresh or frozen green peas
• 2 Tbsp chopped fresh cilantro
• One 6-oz box rice pilaf mix, prepared according to package directions (I used 2 boxes)
• 1/4 c blanched almonds, toasted

Preparation

Step 1

In a small bowl, mix together the honey, lime juice and bitters and stir to dissolve the honey.

In a large skillet, heat the oil over high heat until smoking. Add the chicken and stir-fry for 3 minutes.

Add the scallions and season with salt and pepper.

Stir in the honey sauce; toss for 1 minute to coat.

Stir the peas and cilantro into the prepared rice. Add the nuts and fluff with a fork.

Transfer rice to a platter; using a slitted spoon, mound the chicken over the rice. Serve with the lime wedges.

From Everyday with Rachael Ray.