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Rhubarb and Honey Chicken

The sauce on this honey chicken is like a sweet-tart spin on teriyaki. Everyone who has tried it raves about it—even my husband, who’s not usually a rhubarb lover. —Rachel Beach, Whitley City, Kentucky
  • Total Time
    Prep: 30 min. Bake: 35 min.
  • Makes
    6 servings

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

Directions

  • 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.
Editor's Note
If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Nutrition Facts
1 serving: 639 calories, 25g fat (5g saturated fat), 114mg cholesterol, 565mg sodium, 70g carbohydrate (43g sugars, 2g fiber), 34g protein.

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Reviews

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Average Rating:
  • amygattuso
    May 4, 2020

    This is a keeper! Super delicious, loved everything about it. Made it for my mom who loves rhubarb.

  • carlygiles
    Apr 13, 2020

    We made this for our Easter dinner and served it over rice. It was so good, I can’t wait to make it again!