Chicken in Honey Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 Tbsp vegetable oil1 Tbsp I can't believe it's not butter light1 cup long grain rice1/2 cup dry white wine4 cups low sodium chicken brothzest and juice of 1 lemon1 1/2 cup snow peas, thinly sliced across the width1 lb boneless skinless chicken breast tenders1/2 tsp crushed red pepper flakes1 large onion, chopped3-inch piece fresh ginger, peeled and grated2 Tbsp honey1 Tbsp cornstarch
1. Heat a medium saucepan or a pot over medium-high heat. Add 1 Tbsp oil and butter to the pot. Once the butter has melted, add the rice & season with salt and pepper. Lightly brown the rice, stirring frequently, about 3 to 5 minutes.
2. Add the wine and allow to evaporate entirely, 1 to 2 minutes. Add 3 cups chicken broth and the lemon zest to the rice. Bring the liquid to a boil.
3. Cover and reduce heat. Continue cooking the rice for 18 to 20 minutes or until tender.
4. Once rice is almost done, about 3 minutes remaining, add the snow peas and recover the pot. Continue steaming about 3 minutes.
5. While the rice is cooking, preheat a large skillet over medium-high heat with 1 Tbsp oil. Add the chicken, season with salt and pepper and brown on both sides, about 3 minutes.
6. Add the red pepper flakes, onions, garlic, ginger and honey. Stir frequently and continue to cook for 3 to 4 minutes or until onions are tender.
7. Add the remaining 1 1/2 chicken broth and bring to a simmer.
8. In a small bowl, combine cornstarch with 2 tsp water and mix to create a thin paste. Add the cornstarch to the simmering pot, mix thoroughly and continue to cook for 2 minutes or until liquid has thickened.
9. Add lemon juice and stir. Serve chicken over snow pea rice.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user JSKASICK.
2. Add the wine and allow to evaporate entirely, 1 to 2 minutes. Add 3 cups chicken broth and the lemon zest to the rice. Bring the liquid to a boil.
3. Cover and reduce heat. Continue cooking the rice for 18 to 20 minutes or until tender.
4. Once rice is almost done, about 3 minutes remaining, add the snow peas and recover the pot. Continue steaming about 3 minutes.
5. While the rice is cooking, preheat a large skillet over medium-high heat with 1 Tbsp oil. Add the chicken, season with salt and pepper and brown on both sides, about 3 minutes.
6. Add the red pepper flakes, onions, garlic, ginger and honey. Stir frequently and continue to cook for 3 to 4 minutes or until onions are tender.
7. Add the remaining 1 1/2 chicken broth and bring to a simmer.
8. In a small bowl, combine cornstarch with 2 tsp water and mix to create a thin paste. Add the cornstarch to the simmering pot, mix thoroughly and continue to cook for 2 minutes or until liquid has thickened.
9. Add lemon juice and stir. Serve chicken over snow pea rice.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user JSKASICK.
Nutritional Info Amount Per Serving
- Calories: 379.8
- Total Fat: 13.2 g
- Cholesterol: 66.7 mg
- Sodium: 1,279.8 mg
- Total Carbs: 29.3 g
- Dietary Fiber: 1.8 g
- Protein: 32.7 g
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