Ingredients

4 servings

　　3 tablespoons vegetable oil

　　1 tablespoon unsalted butter

　　1 1/2 cups long-grain rice

　　Salt and freshly ground black pepper

　　1/2 cup dry white wine (a couple of glugs)

　　4 1/2 cups chicken stock or broth

　　Zest and juice of 1 lemon

　　2 large handfuls snow peas, thinly sliced across the width

　　2 pounds 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 of fresh ginger, peeled and grated

　　3 tablespoons honey (3 gobs)

　　1 tablespoon cornstarch

　　5 scallions, thinly sliced

　　

Step 1

Heat a medium saucepan or pot over medium-high heat. Add 1 tablespoon 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 3 cups of 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. 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.

　　

Step 2

While the rice is cooking, preheat a large skillet over medium-high heat with the remaining 2 tablespoons of vegetable oil (twice around the pan). 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.

　　

Step 3

Serve the honey chicken over the snow pea rice.

　　Rachael Ray 365: No Repeats