Honey Garlic Chicken Rice Casserole
Ingreadient
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1 1/2 pounds skinless, boneless chicken thighs, cut into bite-sized pieces
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1/2 teaspoon salt
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1/2 teaspoon freshly ground black pepper
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1 tablespoon vegetable oil
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1 bunch green onions, chopped, white and pale green parts and green parts kept separate
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6 cloves garlic, minced
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1 cup long grain white rice
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1 teaspoon chili powder
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2 cups reduced-sodium chicken broth
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1/3 cup honey
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1/4 cup reduced-sodium soy sauce
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2 tablespoons lemon juice
Direction
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Gather all ingredients.
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Season chicken with salt and pepper. Heat oil in a 10-inch skillet over medium-high heat. Add half of the chicken to the skillet and cook until browned, about 5 minutes. Using a slotted spoon, remove chicken from skillet and set aside. Repeat with remaining chicken.
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Add white and pale green parts of green onions (about 2/3 cup) and garlic to the skillet. Cook until softened, 1 to 2 minutes.
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Add rice and chili powder to skillet. Cook and stir 1 minute to coat rice in oil.
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Add broth, honey, soy sauce, and lemon juice to skillet. Stir to dissolve honey. Bring to a boil.
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Return chicken to skillet. Reduce heat and simmer, covered, until rice is tender, about 20 minutes.
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Garnish with some of the green parts of green onion.
