Honey-Agave Chicken with Rice
Servings: 4
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.
Notes
Recipe By: Pillsbury
Serving Size: 4
Serving Size: 4
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