Sticky Pomegranate Chicken
This Sticky Pomegranate Chicken is a perfect blend of crispy chicken and a sweet, tangy sauce made with pomegranate juice. It combines flavors from various cuisines, creating a delicious balance of savory, sweet, and a touch of spice. Served over rice and topped with fresh veggies, this dish is a must-try for anyone looking to spice up their dinner rotation! With its vibrant colors and rich flavors, it's sure to be a crowd-pleaser at your next meal.
2 boneless skinless chicken breasts, diced
2 tablespoons vegetable or canola oil
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1/4 teaspoon black pepper
1 egg, whisked
1/2 cup cornstarch
1/2 cup pomegranate juice
2/3 cup soy sauce
2 tablespoons rice vinegar
2 tablespoons dark brown sugar
2 cloves garlic, finely minced
1 teaspoon grated ginger
1 tablespoon white sesame seeds
1 cup carrots, finely chopped
1 cup broccoli, finely chopped
1 1/2 cups rice, prepared
Green onions (optional garnish)
Pomegranate arils (optional garnish)
Directions:
1. Marinate diced chicken with oil, salt, garlic powder, ginger, and black pepper for 10 minutes.
2. Add whisked egg and cornstarch to the chicken and mix well.
3. Heat oil in a skillet and fry the chicken in batches until golden and crisp.
4. Remove chicken and set aside. Pour excess oil out and add the pomegranate sauce mixture, simmering until slightly reduced.
5. Add the chicken, carrots, and broccoli to the skillet, toss to coat in the sauce, and simmer until the sauce is sticky and caramelized.
6. Serve with rice and garnish with sesame seeds, green onions, and pomegranate arils.
Prep Time: 30 minutes
Kcal: Approx. 520 per serving