Wednesday, October 21, 2009

Honey Chicken Over Snow Pea Rice

Rachael Ray has some yummy recipes...this is one I've really enjoyed.  I usually use the pre-grated ginger in the bottle instead of the fresh stuff, and it tastes just as fabulous.

•3 tbls vegetable oil
•1 tbls 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 tsp crushed red pepper flakes
•1 large onion, sliced
•3 large garlic cloves, chopped
•3-inch piece of fresh ginger, peeled and grated
•3 tbls honey
•1 tbls cornstarch
•5 scallions, thinly sliced

1.Heat a medium saucepan or pot over medium-high heat
2.Add 1 tbls of the vegetable oil and the butter to the pot.
3.Once the butter melts, add the rice, season with salt and pepper, and lightly brown the rice for 3 to 5 minutes.
4.Add the wine and allow it to evaporate entirely, 1 to 2 minutes.
5.Add 3 cups chicken stock and the lemon zest to the rice.
6.Bring the liquid to a boil.
7.Cover and reduce the heat.
8.Cook the rice for 18 to 20 minutes, or until tender.
9.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.* They should still have some crunch to them.
10.While the rice is cooking, preheat a large skillet over medium-high heat with the remaining 2 tbls of vegetable oil.
11.Add the chicken, season with salt and pepper, and brown for about 3 minutes.
12.Add the red pepper flakes, onions, garlic, ginger, and honey.
13.Stir frequently and continue to cook for 3 to 4 minutes, or until the onions are tender.
14.Add the remaining 1 1/2 cups of chicken stock to the pan and bring up to a simmer.
15.Once at a simmer, combine the cornstarch with a splash of water, and mix to create a thin paste.
16.Add the cornstarch mixture to the simmering chicken, mix thoroughly, and continue to cook for 2 minutes, or until the liquid is thickened.
17.Add the sliced scallions and the lemon juice to the chicken and stir to combine.
18.Serve the honey chicken over the snow pea rice.

No comments:

Post a Comment