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Honey-Agave Chicken with Rice

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Honey-Agave Chicken with Rice
  • Prep 10 min
  • Total 30 min
  • Ingredients 12
  • Servings 4
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This chicken and rice dinner is a deliciously easy way to get an Asian-inspired dish on the table fast.
By Angie McGowan
Updated Jun 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.

Tips from the Pillsbury Kitchens

  • tip 1
    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.
  • tip 2
    Recipe can easily be doubled or tripled.

Nutrition Information

No nutrition information available for this recipe
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