Honey Chicken Over Snow Pea Rice

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From rachael ray

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Steps

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Heat a medium saucepan over med-high heat.

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Add 1 tablespoon vegetable oil and the butter to the pot.

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When the butter is melted , add in the rice.

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Season with salt and pepper , lightly brown the rice for 3-4 minutes , stirring often.

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Add in the wine and allow it to evaporate entirely , 1 to 2 minutes.

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Add in 3 cups chicken broth and the lemon zest.

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Bring liquid to a boil.

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Cover and lower heat.

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Cook the rice for 18 -20 minutes or until tender.

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Once the rice has only about 3 more minutes of cook time , remove the lid and add the sliced snow peas (dont stir the rice.

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Just add the snow peas on top and put the lid on.

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The steam will lightly cook the snow peas.

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Once cooked , fluff the rice with a fork and stir in the snow peas.

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They should have some crunch to them.

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While the rice is cooking , preheat a large skillet over med-high heat with the remaining 2 tablespoons oil.

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Add in the chicken , season with salt and pepper , and brown for 3 minutes.

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Add in the red pepper flakes.

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Ingredients

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vegetable oil, unsalted butter, long-grain rice, salt, fresh ground black pepper, dry white wine, chicken broth, lemon, zest of, lemon, juice of, snow peas, chicken tenders, crushed red pepper flakes, onion, garlic cloves, ginger, honey, cornstarch, scallions