Spicy Pineapple Orange Chicken with Spring Rice

1. Preheat oven to 375°F. Line a pan with foil and place a rack on top.

2. Combine honey mustard, honey, chili powder, ginger and salt in a large bowl. Toss the chicken in the sauce until coated. Arrange on the prepared pan, making sure meat is completely coated with sauce. Bake for 35 minutes.

3. Meanwhile, for the rice, heat oil in a small saucepan over medium-high heat. Add the rice and toss to coat, about 1 minute. Stir in the chicken broth, ginger and cumin. Bring to a boil, reduce heat, cover and simmer for 15 minutes. Add the peas on top of the rice, cover and let steam another 5 minutes. Stir well, then place a towel over the top and cover with the lid. Hold until ready to serve.

4. Remove the chicken from the oven and set the pieces down on a plate tented with foil. Pour accumulated juices into a 10-inch skillet and add the pineapple-orange juice and a pinch of cayenne pepper. After a few minutes, add any juices that have accumulated on the plate to the liquid in the skillet. Bring the liquid in the skillet to a boil over high heat, stirring constantly. Cook until thickened, about 5 minutes.

5. To serve, place chicken and rice on the plate, drizzle with sauce.