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Export 11 ingredients for grocery delivery
Step 1
Mix rhubarb, bell pepper, onion, jalapeño and cilantro in a medium bowl. Stir in zest and juice of 1 lime, 1 tablespoon each oil and honey and ¼ teaspoon each salt and pepper. Set aside.
Step 2
Pat chicken dry and sprinkle with ¼ teaspoon salt. Toss the chicken with cornstarch in a large bowl until well coated.
Step 3
Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, flipping occasionally, until lightly browned and an instant-read thermometer inserted in the thickest part registers 165°F, 4 to 8 minutes.
Step 4
Combine the zest and juice of the remaining lime and the remaining 1 tablespoon honey in a small bowl. Add to the pan and cook, turning the chicken to coat, until it’s glazed, about 1 minute. Sprinkle with the remaining ⅛ teaspoon salt and ¼ teaspoon pepper. Serve with the rhubarb salsa.