Strawberry Rhubarb Stir Fry |Cooking With Amanda

"No. I will not eat a savory-strawberry rhubarb stir fry for dinner," said Mr. FFF as he angrily poured himself a bowl of cereal to eat instead.

"The ONE day you actually make us fresh food, and we aren't forced to eat cold, leftover zucchini noodle casserole from your photoshoot earlier that day, and you try feed me strawberry and rhubarb. FOR DINNER?!"

This is the real-life convo that happened in my very kitchen when I told the hubs that I was going to make him a fresh-warm-not-leftover-chicken kinda dinner that night. There was anger. Think of the most exciting thing in the world EVER, and then pretend that it's the total OPPOSITE of that. That is how the Huborama reacted when I told him about the potentially-gross-but-ALSO-potentially-amazing idea that had been swirling around my food-blogger-brain for a few days.

He was not pleased with me. SO not pleased that he straight up started eating his bowl of homemade cereal BEFORE I had even finished making dinner. Liiike, without even giving it a tasting-CHANCE.

Rude.

You know what though? You're not far off are you? I can feel your judgy little taste buds also giving off the EXACT same not-good-juju-vibes THROUGH MY SCREEN. You're thinking that this classic combo is REALLY only for strawberry rhubarb jam or some sort of rhubarb and fresh strawberry pie and you're juuuuust not sure about doing the rhubarb-strawberry-stir-fry dance for dinner tonight.

You're thinking that my food-blogger-brain may have just JUMPED off the deep end into crazy town, and you'll stick to your super safe and boring chicken taco salad for dinner instead.

I'm in your head. Creeepy.

I'm not going to even lie to you, since we are besties and I know you can see through that kind of shenanigans, I was worried about this recipe when it was still in its idea stage and lived only inside my head. You know those things that are either going to be, like, SO SO SO taste-bud-falling-off-your-head good, or SO SO SO I'd-rather-eat-crickets bad?

This was one of those. Also, I do not know why crickets were the first thing that came to mind. You just gotta roll with it.

But, you guys. We need to discuss something. AKA: we need to talk about that sour, crimson-colored rhubarb kind of juuuust melts together with a few splashes of tangy, zesty lime juice and fresh orange juice, to create this magical sweet-but-tart sauce that gets up close and personal with cool mint, juicy strawberries, tender chicken, and just a few sprinkles of crunchy, toasty almonds.

This stir fry is basically just one, BIG, mish-mash of crazy deliciousness with a HUGE helping of texture on the side. Aaannnnd, I triple-heart-double-tap-whatever-else-you-wanna-say kinda fell in love with each tangy-sweet bite that hit the tip of my tongue and sent happy-healthy-food-vibes all the way into my tummy. Yep, you need in on that kinda dinner-action.

And then … IT CAME TIME FEED THE BEAST. Err … husband. You get it.

You know what?

He. Had. Seconds.

Which means, I win.

Not that it's about winning.

But you and I both know that is.

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Strawberry Rhubarb Stir Fry Recipe

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Ingredients

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

Directions

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.
Mix it all up and DEVOUR.