Name: Honey-Agave Chicken with Rice
Ingredients: 1 cup uncooked instant white rice; 1 cup water; Oil for deep frying; 2 large boneless skinless chicken breasts (8 oz each, cut into 1-inch pieces); 1 teaspoon salt; 1 teaspoon pepper; 3 tablespoons cornstarch; 1/4 cup honey; 1 tablespoon agave syrup; 1 teaspoon lemon juice; 1 teaspoon Sriracha sauce; 1/4 cup sliced green onions (4 medium)

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Honey-Agave Chicken with Rice

Course: Main Course

Keyword: chicken, rice

Servings:

Author: Pillsbury

Ingredients

1 cup uncooked instant white rice
1 cup water
Oil for deep frying
2 large boneless skinless chicken breasts 8 oz each, cut into 1-inch pieces
1 teaspoon salt
1 teaspoon pepper
3 tablespoons cornstarch
1/4 cup honey
1 tablespoon agave syrup
1 teaspoon lemon juice
1 teaspoon Sriracha sauce
1/4 cup sliced green onions 4 medium

Instructions

Cook rice in water as directed on package.
In deep fat fryer or heavy saucepan, heat 3 inches oil to 350°F. In large bowl, mix chicken pieces, salt, pepper and cornstarch. Toss to coat.
Carefully drop chicken, piece by piece, in hot oil. Fry 5 to 6 minutes or until golden brown. Do not overcrowd pan. Drain on paper towels.
In small bowl, beat honey, agave syrup, lemon juice and Sriracha sauce with whisk. Add chicken; toss to coat.
Serve chicken over rice. Garnish with sliced green onions.
Note: For a very spicy dish, use 1 to 2 tablespoons Sriracha sauce. For less spice, use just 1/8 teaspoon Sriracha sauce, or omit it completely.