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
Yield: Serves 4
1 cup uncooked instant white rice1 cup waterOil for deep frying2 large boneless skinless chicken breasts (8 oz each), cut into 1-inch pieces1 teaspoon salt1 teaspoon pepper3 tablespoons cornstarch1/4 cup honey1 tablespoon agave syrup1 teaspoon 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.
