Hot And Sour Rhubarb With Chicken Recipe

Name: Hot And Sour Rhubarb With Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 chicken breasts, cut into chunks; marinade; 200 g rhubarb, chopped up small; 150 ml water; 2 tablespoons runny honey; 2 tablespoons soy sauce; 2 garlic cloves, peeled and crushed; 1 dried red chili; 1 teaspoon Chinese five spice powder; 1 teaspoon dried ginger; 150 g dried noodles; fresh coriander; 1 lime

Servings: persons

2 chicken breasts, cut into chunks
marinade
200 g rhubarb, chopped up small
150 ml water
2 tablespoons runny honey
2 tablespoons soy sauce
2 garlic cloves, peeled and crushed
1 dried red chili
1 teaspoon Chinese five spice powder
1 teaspoon dried ginger
150 g dried noodles
fresh coriander
1 lime

1
Preheat the oven to 180u00b0C.
2
Put the chicken pieces in a casserole dish.
3
Mix all the marinade ingredients (rhubarb through to ginger) in a bowl, then pour over the chicken. Mix together.
4
Place in the oven and bake for around 45 minutes, or until the chicken is cooked through. Check it a couple of times whilst cooking as you may need to give it a stir to stop it sticking.
5
Just before the chicken is cooked, boil some water in a saucepan and cook the noodles.
6
Drain the noodles, serve and ladle the chicken and sauce over. Add a generous amount of fresh coriander to the top and half a lime on the side.

331

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 chicken breasts, cut into chunks, marinade, 200 g rhubarb, chopped up small, 150 ml water, and more.

Yes, Hot And Sour Rhubarb With Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hot And Sour Rhubarb With Chicken

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