Ingredients

• ¼ cup ginger stir-in paste
• ½ teaspoon kosher salt
• ¼ teaspoon pepper
• ¼ cup all-purpose flour
• 1 ¾ lb boneless, skinless chicken breasts
• 1 tablespoon canola oil
• ¼ cup honey

Steps

1. Combine ginger paste, salt, and pepper in medium bowl. Place flour on plate; dip chicken in flour, coating both sides, then shake off excess, then dip in ginger mixture, coating both sides (wash hands).
2. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add chicken; cook 3–4 minutes on each side until golden. Reduce heat to medium; cover and cook 5–7 more minutes until chicken is 165°F.
3. Remove chicken from pan and let stand 5 minutes, then slice and drizzle with honey. Serve.

Ingredients

• 1 teaspoon canola oil
• 1 cup basmati rice
• 1 ¾ cups water
• 2 teaspoons granulated sugar
• ½ teaspoon vanilla extract

Steps

1. Preheat medium saucepan on medium-high 2–3 minutes. Place oil in pan, then add rice; cook and stir 1–2 minutes until evenly coated and hot.
2. Stir in water, sugar, and vanilla. Bring to a boil; cook and stir 1 minute.
3. Reduce heat to lowest setting; cover and cook 22 minutes. Fluff rice with fork and serve.