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Yet another recipe we tried from Rachel Ray. What can I say? We like her recipes, and just because I work at home doesn’t mean I want to spend all day cooking. It’s not that I don’t agree with the Slow Food movement, but see no reason why I can’t make quick and healthy meals. Besides, my daughter seems to be willing to eat anything she’s seen Rachel cook on her shows, so who am I to argue?
This recipe serves 4, and there were absolutely no leftovers. We had to try hard not to lick even the serving dishes clean. Click on the picture to get a larger version, less blurry version to see.
Lime Rickey Chicken and Almond Rice Pilaf
1/4 cup honey
Juice of 2 limes
1 tablespoon bitters (i.e. Angostura)
2 tablespoons vegetable oil
1 1/2 pounds chicken cutlets or tenders, sliced into thin strips
8 scallions, sliced on an angle into 2-inch pieces
Salt and pepper
1/2 cup fresh or frozen green peas
2 tablespoons chopped fresh cilantro
One 6-ounce box rice pilaf mix, prepared according to package directions
1/4 cup slivered almonds, toasted
In a small bowl, mix together the honey, lime juice and bitters and stir to dissolve the honey. Be careful when dealing with the bitters – got a bit on the counter from the measuring spoon and it left a nice pinkish stain on my counter.
In a large skillet, heat the oil over high heat until smoking. Add the chicken and stir-fry for 3 minutes. Add the scallions and season with salt and pepper. Stir in the honey mixture; toss for 1 minute to coat.
Stir the peas and cilantro into the prepared rice rice pilaf. Add the nuts and fluff with a fork.
Serve family style on a platter, putting the chicken on top of a serving of rice. (The original recipe said to leave the extra sauce in the pan, but I just poured it all over the rice and I think it was the better for it.)
