Hot and Sour Rhubarb with Chicken
Elevate your chicken dinner game with this vibrant Hot and Sour Rhubarb with Chicken recipe, a bold fusion of tangy, sweet, and spicy flavors. Tender, bite-sized chicken thighs are seared to perfection and paired with the unique tartness of fresh rhubarb, creating a refreshing contrast to the umami-rich soy sauce and honey glaze. A touch of sriracha brings just the right amount of heat, while garlic, ginger, and rice vinegar round out the bold flavor profile. This quick and satisfying dish comes together in just 35 minutes, making it perfect for weeknight dinners or last-minute entertaining. Serve it over rice or noodles, and don’t forget the finishing touch of green onions and sesame seeds for a delightful crunch and pop of color. Perfect for adventurous palates, this hot and sour chicken recipe is a must-try for anyone craving something new and exciting!
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken thighs
- 200 grams Fresh rhubarb, diced
- 2 cloves Garlic, minced
- 1 tablespoon Fresh ginger, grated
- 3 tablespoons Soy sauce
- 2 tablespoons Honey
- 2 tablespoons Rice vinegar
- 1 tablespoon Sriracha or chili garlic sauce
- 1 tablespoon Cornstarch
- 2 tablespoons Cold water
- 2 tablespoons Vegetable oil
- 2 stalks Green onions, sliced
- 1 teaspoon Sesame seeds (optional)
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
In a small bowl, whisk together the soy sauce, honey, rice vinegar, and Sriracha to create the sauce. In another small bowl, mix the cornstarch with cold water to make a slurry.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook for 6-8 minutes until browned and fully cooked. Remove the chicken from the skillet and set aside.
Add the remaining 1 tablespoon of oil to the skillet. Stir in the garlic and ginger, cooking for 30 seconds until fragrant.
Add the diced rhubarb to the skillet. Cook for 3-5 minutes, stirring frequently, until the rhubarb begins to soften but doesn’t break down completely.
Pour the sauce mixture into the skillet and stir to combine. Let it simmer for 1-2 minutes.
Stir in the cooked chicken and toss to coat everything in the sauce.
Gradually add the cornstarch slurry, stirring constantly, until the sauce thickens to your desired consistency.
Remove from heat, garnish with sliced green onions and sesame seeds, and serve hot with rice or noodles.
Nutrition Facts
Calories |
389 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.8 g | 27% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 546 mg | 24% | |
| Total Carbohydrate | 15.8 g | 6% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 9.7 g | ||
| Protein | 34.5 g | 69% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 77 mg | 6% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 529 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
