Rhubarb and Honey Chicken

Total Time

Prep: 30 min. Bake: 35 min.


6 servings

Updated: Feb. 10, 2022
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
Rhubarb and Honey Chicken Recipe photo by Taste of Home


  • 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
  • 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. 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.
  2. In a large skillet, heat oil over medium-high heat. Brown chicken on both sides. Place in a greased 13x9-in. baking dish.
  3. 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.
  4. Bake, uncovered, until a thermometer inserted into a thigh reads 170°, 35-40 minutes.

Nutrition Facts

1 serving: 639 calories, 25g fat (5g saturated fat), 114mg cholesterol, 565mg sodium, 70g carbohydrate (43g sugars, 2g fiber), 34g protein.