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Honey-Agave Chicken with Rice

(10)
  29 reviews
  • 10 min prep time
  • 30 min total time
  • 12 ingredients
  • 4 servings
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This chicken and rice dinner is a deliciously easy way to get an Asian-inspired dish on the table fast.

Angie McGowan
June 19, 2012

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)

Steps

  • 1 Cook rice in water as directed on package.
  • 2 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.
  • 3 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.
  • 4 In small bowl, beat honey, agave syrup, lemon juice and Sriracha sauce with whisk. Add chicken; toss to coat.
  • 5 Serve chicken over rice. Garnish with sliced green onions.
  • 1 Cook rice in water as directed on package.
  • 2 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.
  • 3 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.
  • 4 In small bowl, beat honey, agave syrup, lemon juice and Sriracha sauce with whisk. Add chicken; toss to coat.
  • 5 Serve chicken over rice. Garnish with sliced green onions.

Expert Tips

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.

Recipe can easily be doubled or tripled.

Nutrition Information

No nutrition information available for this recipe
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