Honey Chicken over Snow Pea Rice

This recipe is from Rachel Ray 365: No Repeats book. I made it last night and it was quite tasty. We used chopsticks for this one!

3 Tbsp. vegetable oil, divided
1 Tbsp. unsalted butter
1 1/2 c. long-grain rice
Salt and freshly ground pepper
1/2 c. dry white wine (I used white cooking wine)
4 1/2 c. chicken broth
Zest and juice of 1 lemon
2 large handfuls of snow peas
2 lbs. chicken tenders, cut into bite-sized pieces
1/2 tsp. crushed red pepper flakes
1 large onion, sliced (I omitted this)
3 large garlic cloves, chopped
3-inch piece of fresh ginger, peeled and grated
3 Tbsp. honey (I used double!)
1 Tbsp. cornstarch
5 scallions, thinly sliced (I omitted)

Heat a medium saucepan or pot over medium-high heat. Add 1 Tbsp. vegetable oil and the butter. Once the butter melts, add the rice, season with salt and pepper, and lightly brown the rice for 3 - 5 minutes. Add the wine and allow to evaporate entirely, 1 - 2 minutes. Add 3 c. chicken broth and the lemon zest to the rice. Bring to a boil, cover and reduce heat. Cook for 18 - 20 minutes or until tender. Once the rice only has 3 minutes of cooking time, remove the lid and add the peas. Don't stir the rice, just let the peas rest on the top. The steam will lightly cook them.

While the rice is cooking, preheat a large skilled over medium-high heat with the remaining 2 Tbsp.of oil. Add the chicken and season with salt and pepper. Brown for 3 minutes. Add the red pepper flakes, onions, garlic, ginger and honey. Stir frequently and cook for 3 - 4 minutes. Add the remaining 1 1/2 c. of chicken broth and bring to a simmer. Combine the cornstarch with a splash of water and mix into a thin paste. Add the cornstarch mixture to the simmering chicken. Cook for 2 minutes of until thickened. (I had to add more cornstarch than recommended.) Add the sliced scallions and the lemon juice to the chicken and stir to combine.

Serve the honey chicken over the snow pea rice.

Serves 4.