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.