How can you turn down a recipe called Lime Rickey Chicky? I mean, really. I knew I had to try the recipe for Lime Rickey Chicky and Buttered Almond Rice when I saw it in the August 2008 issue of Everyday With Rachael Ray. It was in my favorite feature of the mag - the 30-minute meals.
I found this to be a breeze to make, with only one complaint. We never use bitters in our house, so I was a little bitter about buying the bitters. I'll have to go find a good Christmas cocktail to try to use some of it up. However, there was the added bonus of helping me to use up the three bags of frozen peas in my freezer that I just noticed. Every little bit helps!
This recipe is another good way to get yourself out of the old chicken and rice rut. The basics are stil there, but defitely jazzed up with some fun flavors. I cut the recipe in half, but made the entire recipe for the sauce and it turned out great.
Here's the recipe with my comments in brackets:
1/4 cup honey
Juice of 2 limes, plus wedges for serving
1 tablespoon bitters, such as Angostura
2 tablespoons vegetable oil
1 1/2 pounds chicken cutlets or tenders, sliced into thin strips [I like using the thin cutlets since it cuts down on the amount of slicing to make thin strips.]
2 bunches 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 blanched almonds, toasted
1. In a small bowl, mix together the honey, lime juice and bitters and stir to dissolve the honey.
2. 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 sauce; toss for 1 minute to coat.
3. Stir the peas and cilantro into the prepared rice. Add the nuts and fluff with a fork.
4. Transfer the rice to a platter; using a slotted spoon, mound the chicken over the rice. Serve with the lime wedges.