Dinner
Honey Rhubarb Sesame Chicken
Tart rhubarb juice mixed with honey and soy sauce makes an excellent combination for this sesame ginger chicken.
Updated
Ingredients
- 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 tsp toasted sesame seeds (10 mL)
- 2 Tbsp cilantro or green onions sliced diagonally (30 mL)
Directions
- Cut chicken into even sized, 1-inch (2.5 cm) 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 (250 mL) of diced rhubarb (fresh or frozen) and 1 cup (250 mL) of water over medium-high heat for 15 minutes. Use a fine mesh sieve to separate rhubarb juice from pulp. Makes 1 ¼ (310 mL)cup of juice. Freeze juice in muffin trays to have ¼ cup juice servings ready to go.
Nutritional Analysis
| 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 |
| Sugar | 13.7 g |
| Protein | 29.2 g |
| Potassium | 423 mg |
