Honey Rhubarb Chicken Recipe
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
13 mins
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Total Time
23 mins
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Servings
4 servings
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Calories
472 kcal
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Course
Dinner
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Cuisine
North American
Honey Rhubarb Chicken Recipe
Description
This Honey Rhubarb Chicken Recipe begins with blending chopped rhubarb, honey, onion, soy sauce, ginger, and garlic to create a smooth, tart-sweet sauce. Chicken thighs are coated with cornstarch to help develop a crisp, golden surface when seared in neutral oil over medium-high heat. Searing locks in juices and creates texture contrast.
After browning, the rhubarb sauce is poured into the pan and brought quickly to a boil, thickening as it cooks. This step finishes cooking the chicken while melding flavors and reducing the sauce to a glaze-like consistency. The interplay between the tart rhubarb and sweet honey is highlighted against the savory soy and aromatic ginger and garlic.
Garnishing with sesame seeds and minced cilantro adds visual appeal and an additional layer of flavor. This dish offers a flavorful main course that pairs well with steamed rice or vegetables.
A visual cue used in the recipe presentation is including rhubarb on the plate to signal its key ingredient. Since rhubarb is notably tart, it is recommended not to serve it sliced alongside the chicken to avoid an unbalanced bite. The recipe yields about eight servings.
Ingredients
- 1 cup rhubarb fresh or frozen, chopped
- ½ cup honey
- ¼ cup onion chopped
- ¼ cup soy sauce gluten-free if needed
- 1 tablespoon ginger chopped
- 4 cloves garlic
- 8 medium chicken thighs boneless, skinless
- 2 tablespoons cornstarch
- 2 tablespoons neutral cooking oil generic cooking oil
- sesame seed for serving, cilantro minced
- cilantro for serving, cilantro minced
Instructions
- In a blender, combine the rhubarb, honey, onion, soy sauce, ginger, and garlic and blend on high until smooth.
- In a large bowl, toss the chicken with the 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.
- 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
- Do not serve sliced rhubarb alongside the chicken, as its strong tartness can overpower the dish.
- The recipe serves approximately eight portions, making it suitable for larger meals or leftovers.
- Use fresh or frozen rhubarb chopped for blending into the sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 472 kcal
% Daily Value*
| Serving | 1 = 2 chicken thighs + ¼ of the sauce | |
| Calories | 472kcal | 24% |
| Carbohydrates | 43g | 14% |
| Protein | 41g | 82% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 194mg | 65% |
| Sodium | 998mg | 42% |
| Potassium | 673mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 36g | 72% |
| Vitamin A | 82IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 59mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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