2 large handfuls of snow peas, thinly sliced accross the width
2 pounds chicken tenders cut into bit sized pieces
1/2 teaspoon crushed red pepper flakes
1 large onion, sliced
3 large garlic cloves, choppted
3 inch piece of frsh ginger, peeled and grated
3 tablespoons honey
1 tablespoon cornstarch
5 scallions (green onions) thinly sliced
Instructions
Heat medium saucepan over medium high heat. Add 1 tablespoon of the vegi 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 3-5 minutes. Add the wine and allow it to evaporate entirely, 1-2 minutes. Add 3 cups of chicken stock and the lemon zest to the rice. Bring the liquid to a boil. Cover and reduce the heat. Cook the rice for 18-20 minutes, or until tender. Once the rice only has about 3 more minutes of cook time, remove the lid and add the sliced snow peason. Don't stir the rice- just add the peas and put the lid on . They will be steamed nicely and after the rice is cooked, it can be fluffed to mix in the peas.
While the rice is cooking, preheat a large skillet over medium high heat with remaining 2 tabelspoons of vegi oil. Add chicken, season with salt and pepper, and brown for about 3 minutes. Add the red pepper flakes, onion, garlic, ginger, and honey. Stir frequently and continue to cook for 304 minutes or until the onions are tender. Add remaining 1 1/2 cups of checken stock to the pan and bring 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 unti lthe 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.
Originally Submitted
10/29/2010
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