Description
Strawberry Rhubarb is not just for pie anymore! This easy healthy chicken stir fry has a fresh, zesty orange sauce and is a gluten free and paleo friendly weeknight spring meal for only 350 calories!
Ingredients
- 2 Large Zucchini Squashes
- 1-½ Teaspoons Olive Oil
- ¾ cups Rhubarb, Chopped
- ½ teaspoons Minced Fresh Ginger
- 8 ounces, weight Chicken Breast, Cubed
- ½ cups Orange Juice, Plus 2 Teaspoons, Divided
- 4 teaspoons Honey
- 1 Large Lime, All The Zest And Half The Juice
- 2 teaspoons Minced Fresh Mint
- ½ cups Sliced Strawberries
- 2 Tablespoons Toasted Slivered Almonds
Preparation
Using the 3mm blade of your spiralizer, spiralize the zucchini. Place the zoodles into a strainer set over a large bowl. Add a pinch of salt and stir around, letting them sit in the colander to release some moisture.
In a large pan, heat the olive oil over medium heat. Add in the rhubarb and ginger and cook until the rhubarb softens and begins to brown, about 2–3 minutes. Then, add in the chicken and cook until the outside is golden brown, about 4–5 minutes.
Add 1/2 cup orange juice, reserving the rest for later, along with the honey and lime zest and juice. Season with a pinch of salt. Turn the heat up to high and boil for 1 minute. Then, reduce the heat to medium and simmer until the sauce thickens, about 4–5 minutes, stirring frequently.
Press out the water from the zucchini and place them onto a paper towel. Cover with another paper towel and press out as much water as you can. Divide between plates.
Pour 1 teaspoon of orange juice and half of the mint (1 teaspoon per plate) over each of the piles of zucchini noodles Divide chicken and sauce on top of each pile. Divide strawberries and toasted almonds on top. Mix it all up and devour.
