Rice:

1. Add vegetable oil and butter to a medium saucepan over medium-high heat

2. Saute 3/4 cup rice for 3-5 minutes or until rice is light brown

3. Add white wine; cook 1-2 minutes to evaporate wine

4. Add chicken stock and lemon zest

5. Bring to boil; cover and reduce heat.

6. Cook 15 minutes

7. Add snow peas; do not stir

8. Cover and cook 3 minutes; then fluff with fork.

Chicken:

1. Cut chicken into bite-sized pieces

2. Heat vegetable oil on a large skillet over medium-high heat.

3. Add chicken; cook 3 minutes

4. Add onion, garlic, honey and ginger; cook 3-4 minutes until onions tender

5. Add chicken stock; bring to simmer

6. Mix cornstarch with enough water to make a paste.

7. Add cornstarch paste; cook 2 minutes or until thickened

8. Add scallions and juice; stir

9. Remove from heat; combine with rice on plate