1 lb chicken breast, cut into bite sized pieces
1 tsp avocado or coconut oil
3 cloves garlic, minced
6 stalks rhubarb
1 Tbs rice wine vinegar
1 Tbs white wine
1 Tbs honey
salt and pepper
1/4 cup water
Heat oil in cast iron pan. Season chicken pieces with salt and pepper. Add chicken to hot oil and sear outside of chicken for 1 minute. Stir around and cook 1 more minute. Add rhubarb, garlic, and water, cook 10 minutes, sitr every few minutes, until rhubarb is cooked down into a sauce and chicken is cooked through. Turn off heat. Add vinegar, wine, and honey.
Serve over quinoa or rice and a side of vegetables.