Recipe Box

Honey Chicken over Snow Pea Rice September 12, 2006

Filed under: main dishes — bonny @ 2:58 am

Courtesy of Rachel Ray: 365 No Repeats, with my own notes added

3 T vegetable oil

1 T unsalted butter

1 1/2 C long-grain rice

Salt and pepper

1/2 C dry white wine

4 1/2 C chicken stock or broth

Zest and juice of 1 lemon

2 large handfuls of snow peas, thinly sliced across the width

2 pounds chicken tenders, cut into bite-size pieces (or pork)

1/2 t crushed red pepper flakes

1 large onion, sliced

3 large garlic cloves, chopped

3-inch piece of fresh ginger, peeled and grated

3 T honey

1 T cornstarch

5 scallions, thinly sliced

chopped peanuts or cashews 

Heat a medium saucepan or pot over medium-high heat. Add 1 T of the veg 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 to evapororate entirely, 1-2 minutes. Add 3 C 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. The steam will lightly cook the snow peas. Once cooked, fluff the rice with a fork and stir in the snow peas. 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 T 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 3-4 minutes, or until the onions are tender. Add the remaining 1 1/2 C 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 chopped nuts) and the lemon juice to the chicken and stir to combine.



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