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- 1 lb boneless chicken (500 g) (2 large chicken breasts or pack of chicken thighs)
- 2 Tbsp all-purpose flour (30 mL)
- 1/4 tsp salt (1 mL)
- 1/4 tsp black pepper (1 mL)
- 1 Tbsp canola oil (15 mL)
- 1/4 cup rhubarb juice (60 mL)
- 3 Tbsp honey (45 mL)
- 1 Tbsp rice vinegar (15 mL)
- 2 Tbsp sodium-reduced soy sauce (30 mL)
- 1 Tbsp fresh minced ginger (15 mL)
- 2 cloves garlic, minced (2)
- 2 tsp toasted sesame seeds (10 mL)
- 2 Tbsp cilantro or green onions sliced diagonally (30 mL)
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- Cut chicken into even sized, 1 inch pieces.
- Toss chicken with flour, salt and pepper until evenly coated.
- Heat oil over medium high heat in large fry pan.
- Add chicken and cook until no longer pink on the inside and golden brown on the outside, 6-8 minutes.
- Meanwhile, in small dish mix together rhubarb juice, honey, vinegar, soy sauce, ginger and garlic.
- Add juice mix to chicken and cook until sauce has reduced and thickened.
- Remove from heat and add sesame seeds and cilantro or green onions.
- Serve over rice with a side of green snow peas or beans.
Notes:
To make rhubarb juice, cook 4 cups of diced rhubarb (fresh or frozen) and 1 cup of water over medium high heat for 15 minutes. Use a fine mesh sieve to separate rhubarb juice from pulp. Makes 1 ¼ cup of juice. Freeze juice in muffin trays to have ¼ cup juice servings ready to go.

Honey Rhubarb Sesame Chicken
Tart rhubarb juice mixed with honey and soy sauce makes an excellent combination for this Asian inspired sesame ginger chicken.
- Servings
- 4 people
Nutritional Analysis
- Serving Size
- 3-4 oz (90-125 g)
- Servings
- 4
- Calories
- 253
- Total Fat
- 7.2 g
- Saturated Fat
- 0.8 g
- Cholesterol
- 71 mg
- Sodium
- 489 mg
- Carbohydrates
- 18.9 g
- Fiber
- 0.8 g
- Sugars
- 13.7 g
- Protein
- 29.2 g
- Potassium
- 423 mg