Honey Rhubarb Sesame Chicken

- 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)
1. Cut chicken into even sized, 1 inch pieces.
2. Toss chicken with flour, salt and pepper until evenly coated.
3. Heat oil over medium high heat in large fry pan.
4. Add chicken and cook until no longer pink on the inside and golden brown on the outside, 6-8 minutes.
5. Meanwhile, in small dish mix together rhubarb juice, honey, vinegar, soy sauce, ginger and garlic.
6. Add juice mix to chicken and cook until sauce has reduced and thickened.
7. Remove from heat and add sesame seeds and cilantro or green onions.
8. 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.