Modified from Rachael Ray
3 tbsp vegetable oil
1 tbsp unsalted butter
1 1/2 cup white rice
1/2 cup dry white wine
4 1/2 cups chicken broth
zest and juice of one lemon [I didn't use this...well, I put in some dried lemon peel that did nothing, so I will ignore it next time.]
2 large handfuls of snow peas, thinly sliced across the width [okay, I don't like snow peas, so I used regular peas - frozen peas actually]
2 lbs chicken, but into bite-size pieces
1/2 tsp crushed red pepper flake [I only keep ground on hand so I just sprinkled in a bit]
1 large onion, diced
3 large garlic cloves, minced
2 tsp ground ginger [she used real...I so didn't - I actually only used 1 tsp this time, but want more ginger flavor so I'm doubling it next time.]
3 tbsp honey
1 tbsp cornstarch [you add a little water to it before adding it]
scallions to garnish if you want [I didn't]
Heat a medium saucepan or pot over medium-high heat. Add 1 tbsp of the vegetable oil and the butter to the pot. Once the butter melts, add in the rice and season with salt and pepper. Lightly brown the rice for 3-5 minutes. Add the wine and let it evaporate completely - about 1-2 minutes. Add 3 cups of chicken broth [you add the lemon zest here if you want to use it] to the rice. Bring up to a boil and then cover and reduce heat to low. Cook rice for 18-20 minutes or until tender. When you have about 3 minutes left in the cooking time, add the peas [regular or snow], but don't stir - the steam will cook the peas. Once the cooking finishes, you can mix it.
While the rice is cooking, preheat a large skillet over medium-high heat with remaining veggie oil. Add the chicken and season with salt and pepper. Brown the chicken for about 3 minutes, then add in the red pepper, onions, garlic, ginger and honey. Stir frequently and continue to cook for 3-4 minutes or until the onions are tender. Add remaining chicken broth (1 1/2 cups) to pan and bring to a simmer. Once it is simmer, combine cornstarch and water and add it to the pan, stirring thoroughly. Cook for 2 more minutes or until liquid is thickened (this took me a lot longer). You can top with scallions and lemon juice at this point if you want.
Serve the chicken over the rice.
Serves 4.