Rhubarb and
Honey Chicken Recipe
Ingredients
:
1-1/4 cups all-purpose flour
1 tablespoon poultry seasoning
1 large egg
1 cup 2% milk
1 broiler/fryer chicken (3 to 4 pounds), cut up
1/4 cup canola oil
HONEY-RHUBARB SAUCE:
1/4 cup cornstarch
1-3/4 cups cold water, divided
1/2 cup packed brown sugar
1/2 cup honey
3 tablespoons soy sauce
1-1/2 cups chopped fresh or frozen rhubarb
2 tablespoons chopped onion
2 garlic cloves, peeled
1-1/4 cups all-purpose flour
1 tablespoon poultry seasoning
1 large egg
1 cup 2% milk
1 broiler/fryer chicken (3 to 4 pounds), cut up
1/4 cup canola oil
HONEY-RHUBARB SAUCE:
1/4 cup cornstarch
1-3/4 cups cold water, divided
1/2 cup packed brown sugar
1/2 cup honey
3 tablespoons soy sauce
1-1/2 cups chopped fresh or frozen rhubarb
2 tablespoons chopped onion
2 garlic cloves, peeled
How To Make Rhubarband Honey Chicken :
Preheat oven to 400°. Combine flour and poultry seasoning. In another bowl, whisk egg and milk. Dip chicken, 1 piece at a time, into flour mixture, then into egg mixture; coat again with flour mixture.
In a large skillet, heat oil over medium-high heat. Brown chicken on both sides. Place in a greased 13x9-in. baking dish.
For sauce, combine cornstarch and 1-1/2 cups cold water in a large saucepan until smooth; stir in brown sugar, honey and soy sauce. Pulse rhubarb, onion, garlic and remaining water in a food processor until blended. Stir into cornstarch mixture. Bring to a boil over medium heat; cook and stir until thickened, 2-3 minutes. Pour over chicken.
Bake, uncovered, until a thermometer inserted into a thigh reads 170°, 35-40 minutes.
Preheat oven to 400°. Combine flour and poultry seasoning. In another bowl, whisk egg and milk. Dip chicken, 1 piece at a time, into flour mixture, then into egg mixture; coat again with flour mixture.
In a large skillet, heat oil over medium-high heat. Brown chicken on both sides. Place in a greased 13x9-in. baking dish.
For sauce, combine cornstarch and 1-1/2 cups cold water in a large saucepan until smooth; stir in brown sugar, honey and soy sauce. Pulse rhubarb, onion, garlic and remaining water in a food processor until blended. Stir into cornstarch mixture. Bring to a boil over medium heat; cook and stir until thickened, 2-3 minutes. Pour over chicken.
Bake, uncovered, until a thermometer inserted into a thigh reads 170°, 35-40 minutes.
Nutrition Facts
:
4 ounces cooked meat: 639 calories, 25g fat (5g saturated fat), 114mg cholesterol, 565mg sodium, 70g carbohydrate (43g sugars, 2g fiber), 34g protein.
4 ounces cooked meat: 639 calories, 25g fat (5g saturated fat), 114mg cholesterol, 565mg sodium, 70g carbohydrate (43g sugars, 2g fiber), 34g protein.
