Lime Rickey Chicky and Buttered Almond Rice

Rachael takes a classic cocktail and turns it into a chicken dinner! 


  • 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
  • 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 box rice pilaf mix (6 ounces), prepared according to package directions
  • 1/4 cup blanched almonds, toasted


In a small bowl, mix together the honey, lime juice and bitters and stir to dissolve the honey.

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.

Stir the peas and cilantro into the prepared rice. Add the nuts and fluff with a fork.

Transfer the rice to a platter; using a slotted spoon, mound the chicken over the rice. Serve with the lime wedges.

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