Chinese Honey Chicken with Snow Pea Rice

This is a lighter version of a fried honey chicken you would find in a Chinese restaurant.  It is so easy to make and the lemon compliments both the honey chicken and the rice.

In a small saucepan, over medium high heat, add:

1 tablespoon of butter

1 tablespoon of vegetable oil

Once the butter has melted into the oil, add:

1 cup rice (I prefer jasmine, but any long grain rice is fine)

salt and pepper to taste

Cook rice about 3-5 minutes or until it starts to brown.  Add:

1/2 cup of dry white wine

Allow wine to evaporate, stirring occasionally.  Add to the pan:

3 cups of chicken or vegetable broth

zest from 1 lemon

Bring to a boil, reduce heat and cover.  Cook for about 20-25 minutes.  In the last five minutes of cooking the rice, add:

3/4 cup washed snow peas

Return cover to rice and snow peas.  Do not stir.  The steam from the rice cooking will cook the snow peas.  You want the snow peas to be crisp.  Stir just before serving.

While the rice is cooking, to a large wok or skillet, over medium-high heat add:

2 tablespoons vegetable oil

Once oil is hot, add and brown:

1 1/2 -2 lbs chopped chicken tenders

Cook chicken for about 3-5 minutes, stirring occasionally.  Once chicken is cooked and starting to brown, add:

1 tablespoon onion powder

4 garlic cloves, minced

3 inch piece of ginger, grated

3 tablespoons of honey

Stir to combine and cook 2-3 minutes more.  Add:

1 cup of chicken or vegetable broth

1 tablespoon of cornstarch, mixed with 2 tablespoons of broth (to prevent lumps)

juice from 1 lemon

5 green onions, chopped

Bring to a boil ans reduce heat to thicken, stirring occasionally.  You should only have to cook this for a few more minutes.  Serves over the Snow Pea Rice and enjoy.

Serves 4

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