Cooking & Occasions
Honey-Agave Chicken with Rice
Blogger Angie McGowan of
shares a quick and easy Asian-inspired chicken recipe.
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cup uncooked instant white rice
Oil for deep frying
large boneless skinless chicken breasts (8 oz each), cut into 1-inch pieces
tablespoon agave syrup
teaspoon lemon juice
teaspoon Sriracha sauce
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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1 Serving (1 Serving)
*Percent Daily Values are based on a 2,000 calorie diet.
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