Honey Chicken Over Snow Pea Rice
From mrtnzangel8 16 years agoIngredients
- 3 tbls vegetable oil shopping list
- 1 tbls unsalted butter shopping list
- 1 1/2 cups long-grain rice shopping list
- salt and freshly ground black pepper shopping list
- 1/2 cup dry white wine (a couple of glugs) shopping list
- 4 1/2 cups chicken stock or broth shopping list
- Zest and juice of 1 lemon shopping list
- 2 large handfuls snow peas, thinly sliced across the width shopping list
- 2 pounds chicken tenders, cut into bite-size pieces shopping list
- 1/2 tsp crushed red pepper flakes shopping list
- 1 large onion, sliced shopping list
- 3 large garlic cloves, chopped shopping list
- 3-inch piece of fresh ginger, peeled and grated shopping list
- 3 tbls honey shopping list
- 1 tbls cornstarch shopping list
- 5 scallions, thinly sliced shopping list
How to make it
- Heat a medium saucepan or pot over medium-high heat
- Add 1 tbls 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 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.* 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 tbls of vegetable oil.
- 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.
Reviews & Comments 4
-
All Comments
-
Your Comments