Lime Rickey Chicken and Buttered Almond Rice

• 14 cup honey
• 2 limes, juice of, plus
• lime wedge, for serving
• 1 tablespoon bitters, such as Angostura
• 2 tablespoons vegetable oil
• 1 12 lbs chicken tenders, sliced into thin strips
• 2 bunches scallions, sliced on an angle into 2-inch pieces
• salt and pepper
• 12 cup green peas
• 2 tablespoons chopped fresh cilantro
• 1 (6 ounce) box rice pilaf mix, prepared according to package directions
• 14 cup blanched almond, 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.
3. Add the chicken and stir-fry for 3 minutes.
4. Add the scallions and season with salt and pepper.
5. Stir in the honey sauce; toss for 1 minute to coat.
6. Stir the peas and cilantro into the prepared rice.
7. Add the nuts and fluff with a fork.
8. Transfer the rice to a platter; using a slotted spoon, mound the chicken over the rice.
9. Serve with the lime wedges.

honey, lime, bitters, vegetable oil, chicken tenders, bunches scallions, salt, green peas, fresh cilantro, rice pilaf mix, blanched almond

Taken from www.food.com/recipe/lime-rickey-chicken-and-buttered-almond-rice-330578 (may not work)