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

Directions
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.