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hywelapllwelyn in pairofmadcooks

Honey Chicken Over Snow Pea Rice

Soooo. My dear Puppy and Panda came over today and we made supper. It was fun, and chaotic, and we decided that Rachel Ray lies when she says it's a 30-minute meal. That or we're just horribly disorganized. BUT it was tons of fun~ ALL THE DISORGANIZATION IN THE WORLD.

The redhead is Bird (myself), the brunette is Panda, and the Korean girl is Puppy.

My dear Puppy says: "It was good, it was good, it was good and then it was good some more!"

My dear Panda says: "A very sweet meal with a hint of red pepper."


Recipe from: 365: No Repeats by Rachel Ray


We misread the recipe and thought it said skillet instead of saucepan. We had to fix it once we noticed it.


Bird is putting pepper in the rice for Panda


SMILING RICE. Panda was quite proud of herself


The rice, ready to boil up. (This time in an actual pot~)


Chicken into the paaaan.


Pressing garlic into the onion and chicken


Adding the honeeeey


Cutting up the show peas


Rice n peas~


Chicken's all done!


Yuuuuum. Very delicious.

Honey Chicken Over Snow Pea Rice
  • 3 tbsp vegetable oil
  • 1 tbsp unsalted butter
  • 1 1/2 cup long grain rice
  • 1/2 cup dry white wine
  • 4 1/2 cups chicken broth
  • Zest and juice of 1 lemon
  • 2 handfuls snow peas, chopped up
  • 2 lb chicken, cut into bite-sized pieces
  • 1/2 tsp crushed red pepper flakes
  • 1 lg onion, sliced
  • 3 lg garlic cloves, chopped
  • 3-inch piece of ginger, ground
  • 3 tbsp honey
  • 1 tbsp cornstarch

Heat a medium saucepan over medium-high heat. Add 1 tbsp of the oil and the butter to the pot. Once the butter is melted, add the rice, season with salt and pepper, and lightly brown the rice for three to five minutes. 
Add the wine and allow it to evaporate entirely. Add three cups of the chicken stock and lemon zest to the rice, bring the liquid to a boil, cover and reduce heat. cook the rice for 18 to 20 minutes or until tender. Once the rice has only about three more minutes of cook time add the snow peas. once fully cooked, fluff the rice with a fork and stir in the snow peas.
While the rice is cooking preheat a large skillet over medium high heat. with the remaining two tablespoons of vegetable oil. Add the chicken , season with salt and pepper. Brown for about three minutes. add the red pepper, onions, garlic, ginger, and honey. Stir frequently and continue to cook fro three to four minutes or until the onions are tender. Add the remaining one and a half cups of chicken stock to the pan and bring up to a simmer. Once at a simmer combine cornstarch with water to create a thin paste and add the mixture to the chicken mix thoroughly and continue to cook for two minutes, or until liquid is thickened. add the lemon juice to the chicken, and stir to combine.

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