Honey-Agave Chicken with Rice

chicken and rice

While I’m spending some time with the new baby, I’m sharing some of my older recipes that I developed for different companies over the years.

This recipe was developed for Pillsbury.com

agave chicken on white plate

recipe photo

Yield: Serves 4

Honey-Agave Chicken with Rice

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cup uncooked instant white ricecup waterOil for deep fryinglarge boneless skinless chicken breasts (8 oz each), cut into 1-inch piecesteaspoon saltteaspoon peppertablespoons cornstarch1/4 cup honeytablespoon agave syrupteaspoon lemon juice1 teaspoon Sriracha sauce1/2 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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*Nutritional Information is not guaranteed for 100% accuracy.

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