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.