Honey Rhubarb Chicken Recipe
This honey rhubarb chicken recipe uses rhubarb, spring's prized vegetable, in a delicious, tart-and-sweet sauce. It's a play on sweet-and-sour chicken, with tender, juicy meat and bold, sweet flavors. Using just 10 ingredients, this easy-to-prepare dinner is ready in under 30 minutes.
Ingredients
- 1 cup chopped rhubarb, fresh or frozen
- ½ cup honey
- ¼ cup chopped onion
- ¼ cup soy sauce
- 1 tablespoon chopped ginger
- 4 cloves garlic
- 8 medium chicken thighs, boneless, skinless
- 2 tablespoons cornstarch
- 2 tablespoons cooking oil
- Sesame seeds and minced cilantro, for serving
Instructions
- In a blender, combine the rhubarb, honey, onion, soy sauce, ginger, and garlic and blend on high until smooth.1 cup chopped rhubarb, ½ cup honey, ¼ cup chopped onion, ¼ cup soy sauce, 1 tablespoon chopped ginger, 4 cloves garlic
- In a large bowl, toss the chicken with the cornstarch.8 medium chicken thighs, 2 tablespoons cornstarch
- Heat the oil in a large frying pan over medium-high heat. Add the chicken thighs and sear until brown on both sides, about 5 minutes per side.2 tablespoons cooking oil
- Pour the sauce into the pan and bring it to a boil. Let it boil rapidly for 2-3 minutes until the chicken is fully cooked and the sauce has thickened. Serve the chicken with some sesame seeds and minced cilantro sprinkled over the top.
Notes
The rhubarb on the plate in the pictures is there so you know right away what this recipe is made with. As rhubarb is very tart, we don't recommend serving it sliced beside the chicken.
Serving: 1 = 2 chicken thighs + ¼ of the sauce, Calories: 472kcal, Carbohydrates: 43g, Protein: 41g, Fat: 16g, Saturated Fat: 3g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 194mg, Sodium: 998mg, Potassium: 673mg, Fiber: 1g, Sugar: 36g, Vitamin A: 82IU, Vitamin C: 3mg, Calcium: 59mg, Iron: 2mg