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Honey-Agave Chicken with Rice

honey-agave chicken with rice Entree Asian
Honey-Agave Chicken with Rice
  • Prep 10 min
  • Total 30 min
  • Ingredients 12
  • Servings 4

This chicken and rice dinner is a deliciously easy way to get an Asian-inspired dish on the table fast.

Updated 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

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  • 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.

  • 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.

No nutrition information available for this recipe

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