Ingredients Jump to Instructions ↓

  1. 1 lemon

  2. 1 chicken bouillon cube

  3. 4 tablespoons honey

  4. 1 tablespoon soy sauce

  5. 2 teaspoons vegetable oil

  6. 8 chick thighs roughly chopped with skin and excess fat removed

  7. 1/2 cup chopped onion

  8. 3/4 cup short grain rice, uncooked

  9. 3 carrots, thinly sliced

  10. 1/8 teaspoon white pepper

Instructions Jump to Ingredients ↑

  1. Instructions Zest entire lemon and then juice the lemon. Dissolve bouillon in 1 1/4 cups hot water. Mix in honey, soy sauce, lemon juice and zest. Heat large frying pan over high heat. Add oil; coat bottom of pan. Add thighs, in a single layer. Cook 3 to 4 minutes on each side, or until browned. Remove from pan. Add onionto same pan; saute 30 seconds. Mix in rice, carrots, pepper and honey mixture. Mix in chicken. Bring to a boil. Reduce heat to low. Cover and simmer 30 minutes, or until liquid is absorbed. Remove from heat. Let stand covered 10 minutes before serving.


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