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Honey Chicken with rice from Pillsbury!








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)
  • 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.

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