If you love sweet and savory chicken recipes, also try our hot honey chicken or paleo orange chicken with cauliflower rice. While rhubarb is normally associated with sweet desserts, it also has lovely savory applications. This honey rhubarb chicken proves its versatility as an unexpected accompaniment to meat. Fresh, tart rhubarb, a generous amount of sweet honey, savory soy sauce, ginger, and onion combine to make a bold and unique sauce you’ll love. It’s easy to make and pairs well with simple steamed rice (to soak up the sauce), and a vegetable side-dish like broccoli.
Why we love to eat seasonally
Eating seasonally is not only fun, it’s one of the best ways to stay healthy. As soon as vegetables are picked from the ground, they start to gradually lose their vitamins and minerals. When produce is picked fresh and local, it has less distance to travel to get to us so it will naturally contain more nutrients. One of the best ways to see what’s in season is to shop at farmer’s markets. You can also watch for seasonal produce (like spring rhubarb!) at the grocery store to try new ingredients to cook with to get the most from your food.
Rhubarb – fresh or frozen rhubarb adds its distinct tartness and makes the base of the sauce. Honey – a liquid honey adds sweetness. Onion, ginger, garlic – add layers of subtle flavor. Soy sauce – makes it salty and enhances other flavors. Chicken thighs – the dark meat from the thighs is tender and flavorful. Cornstarch – to thicken the sauce. Cooking oil – any neutral-flavored vegetable oil will work here. Sesame seeds + minced cilantro – optional garnishing for an added pop!
Trim the leaves and ends – if the rhubarb comes with the leaves on, make sure to trim them off and discard them. Rhubarb leaves contain toxic levels of oxalic acid and are not edible! Trim any rough ends. Store it in the fridge – keep rhubarb fresh by storing it in the fridge wrapped in a moist paper towel or with bottoms down in a water-filled glass or jar. Use it fresh or freeze it – rhubarb is best when it’s fresh and firm. If you’re not using it right away, freeze it in an air-tight container for up to 12 months. Frozen rhubarb works great in this recipe! Check for any blemishes – use a vegetable peeler to remove any blemishes or brown spots. Cut into pieces – cut the rhubarb into ¼” pieces in preparation for the sauce.
Or play up the Asian flavors by serving it with sauteed bok choy or garlic butter snap peas!
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