We’ve updated our Privacy Policy. Please note we also have new Legal Terms which require all disputes related to the purchase or use of any General Mills product or service to be resolved through binding arbitration. For more information on these changes, please click here.

IMPORTANT:  We have a new Privacy Policy and Legal TermsLearn more.

Honey-Agave Chicken with Rice

Blogger Angie McGowan of Eclectic Recipes shares a quick and easy Asian-inspired chicken recipe.

(10)
(29)
Save and Share
  • prep time 10 min
  • total time 30 min
  • ingredients 12
  • 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)

SAVE ON THIS RECIPE!

LOCATION

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

toggle

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.

Nutritional information

toggle