Strawberry rhubarb stir fry is an unexpectedly delicious way to serve up chicken! Dish it up with a pile of zoodles and dinner is done in minutes.
“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.
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.