Strawberry Rhubarb Stir Fry is a Spring fantastic texture party in your mouth. Who knew you could have strawberry rhubarb for dinner?
Course Healthy Eating
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Servings 2
Calories 390kcal
Author FoodFaithFitness
Ingredients
2large Zucchini Squashes
Salt
1 1/2teaspoonsOlive Oil
3/4cupRhubarbChopped
1/2teaspoonMinced Fresh Ginger
8ouncesChicken BreastCubed
1/2cupOrange JuicePlus 2 teaspoons, divided
4teaspoonsHoney
Lime ZestFrom 1 large lime
juice from half a large Lime
2teaspoonsMinced Fresh Mint
1/2cupSliced Strawberries
2tablespoonsToasted Slivered Almonds
Instructions
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 in 1/2 cup of the 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 two plates.
Pour 1 teaspoon of orange juice and half of the mint (1 teaspoon per plate) over each of the piles of zucchini noodles and then divide the chicken and sauce on top of each pile. Divide the strawberries and toasted almonds on top.