Strawberry-Rhubarb Chicken Stir-Fry With Orange Sauce And Zucchini Noodles

The vibrant colors and delightful flavors of Strawberry-Rhubarb Chicken Stir-Fry With Orange Sauce And Zucchini Noodles make it an enticing dish that is as pleasing to the eyes as it is to the palate. This recipe combines the sweetness of strawberries and rhubarb with tender chicken and a zesty orange sauce, all served atop a bed of fresh zucchini noodles. It’s a dish that brings together the best of summer produce while being healthy and satisfying. Let’s dive into why this dish is a must-try and how you can easily whip it up in your kitchen!

Why Cooks Rave About It

Cooks rave about Strawberry-Rhubarb Chicken Stir-Fry With Orange Sauce And Zucchini Noodles for several reasons. Firstly, the combination of flavors is truly unique; the tartness of rhubarb complements the sweetness of strawberries, while the orange sauce adds a refreshing zing. Secondly, using zucchini noodles instead of traditional pasta keeps the dish light and low-carb, making it a great option for health-conscious individuals. Lastly, this recipe is quick to prepare, making it perfect for busy weeknight dinners or meal prep for the week ahead.

Shopping List

• 2 large zucchini
• Salt
• 1 1/2 teaspoons olive oil
• 3/4 cup rhubarb, chopped
• 1/2 teaspoon fresh ginger, minced
• 8 ounces chicken breast, cubed
• 1/2 cup plus 2 teaspoons orange juice, divided
• 4 teaspoons honey
• Lime zest from 1 large lime
• Juice from half a large lime
• 2 teaspoons fresh mint, minced
• 1/2 cup strawberries, sliced
• 2 tablespoons toasted slivered almonds

What’s in the Gear List

• Large skillet or wok – for stir-frying the chicken and vegetables.
• Spiralizer or vegetable peeler – for making zucchini noodles.
• Cutting board and knife – for chopping fruits, vegetables, and chicken.
• Measuring cups and spoons – for accurate ingredient measurements.
• Mixing bowl – for combining sauce ingredients.

Strawberry-Rhubarb Chicken Stir-Fry With Orange Sauce And Zucchini Noodles, Made Easy

Step 1: Prepare the Zucchini Noodles

Start by spiralizing your large zucchinis into noodles. If you don’t have a spiralizer, a vegetable peeler can work to create long strips. Once prepared, set them aside on a plate.

Step 2: Cook the Chicken

In a large skillet or wok, heat 1 1/2 teaspoons of olive oil over medium-high heat. Once hot, add the cubed chicken breast and season lightly with salt. Cook until the chicken is browned and cooked through, approximately 5-7 minutes. Remove the chicken from the skillet and set it aside.

Step 3: Sauté the Rhubarb and Ginger

In the same skillet, add the chopped rhubarb and minced ginger. Sauté for about 3-4 minutes, or until the rhubarb begins to soften.

Step 4: Make the Orange Sauce

In a mixing bowl, combine 1/2 cup of orange juice, 4 teaspoons of honey, lime zest, and juice from half a lime. Stir until well mixed.

Step 5: Combine Ingredients

Return the cooked chicken to the skillet with the rhubarb and ginger. Pour the orange sauce over the mixture, stirring to combine. Let it cook for an additional 2-3 minutes until everything is heated through and the sauce begins to thicken slightly.

Step 6: Assemble the Dish

To serve, place a generous portion of zucchini noodles on each plate. Top with the chicken and rhubarb mixture. Finally, garnish with sliced strawberries, minced fresh mint, and toasted slivered almonds for that extra crunch.

Easy Ingredient Swaps

• Use chicken thighs instead of chicken breasts for a juicier option.
• Substitute agave syrup for honey if you prefer a vegan alternative.
• Try different fruits like peaches or cherries in place of strawberries or rhubarb.
• Swap out fresh mint for basil or cilantro for a different flavor profile.

Pro Tips & Notes

• Make sure to slice the zucchini noodles thinly for the best texture.
• Don’t overcook the rhubarb; it should retain some texture.
• Add more veggies like bell peppers or snap peas for a colorful stir-fry.
• For a spicy kick, consider adding a pinch of red pepper flakes to the sauce.

Leftovers & Meal Prep

The Strawberry-Rhubarb Chicken Stir-Fry With Orange Sauce And Zucchini Noodles is perfect for leftovers! Store any remaining stir-fry in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water to prevent the zucchini noodles from becoming too mushy. This dish is also great for meal prep—simply prepare everything in advance and store it separately until you’re ready to enjoy a fresh and healthy meal!

Common Questions

Can I use frozen rhubarb in this recipe?

Yes! Frozen rhubarb can be used, but make sure to thaw and drain any excess moisture before adding it to the stir-fry.

What can I serve with this dish?

This stir-fry is complete on its own, but you can serve it with a side of jasmine rice or quinoa for an added carbohydrate boost.

Can I make this dish vegetarian?

Absolutely! Substitute the chicken with tofu or chickpeas and follow the rest of the recipe as is for a delicious vegetarian version.

How do I store the zucchini noodles?

Store zucchini noodles in an airtight container in the refrigerator. They are best used within 2-3 days for optimal freshness.

More from the Kitchen

• Chicken And Dumpling Pasta Bake
• Creamy Ranch Chicken Pasta
• Chicken Alfredo Lasagna Rollup Bake

The Takeaway

The Strawberry-Rhubarb Chicken Stir-Fry With Orange Sauce And Zucchini Noodles is not only a feast for the eyes but also a celebration of flavors that will leave your taste buds dancing. With its combination of fresh produce, tender chicken, and zesty sauce, this dish stands out as a delightful and healthy meal choice. So gather your ingredients, follow the steps above, and enjoy a delicious dinner that brings the essence of summer right to your table!

Share on Pinterest