Categories: Chicken, Main Dish, Rachael Ray

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 inch 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.

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