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Honey Chicken over Snow Pea Rice

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“From Rachael Ray”

Ingredients Nutrition


  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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