Ingredients

The following ingredients have 4 Servings
  • 1 cup chopped rhubarb (fresh or frozen)
  • ½ cup honey
  • ¼ cup chopped onion
  • ¼ cup soy sauce (gluten-free if needed)
  • 1 tablespoon chopped ginger
  • 4 cloves garlic
  • 8 medium chicken thighs (boneless, skinless)
  • 2 tablespoons cornstarch
  • 2 tablespoons cooking oil
  • Sesame seeds and minced cilantro (for serving)

Instruction

  • In a blender, combine the rhubarb, honey, onion, soy sauce, ginger, and garlic and blend on high until smooth.
  • In a large bowl, toss the chicken with the cornstarch.
  • Heat the oil in a large frying pan over medium-high heat. Add the chicken thighs and sear until brown on both sides, about 5 minutes per side.
  • Pour the sauce into the pan and bring it to a boil. Let it boil rapidly for 2-3 minutes until the chicken is fully cooked and the sauce has thickened. Serve the chicken with some sesame seeds and minced cilantro sprinkled over the top.