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Sticky Pomegranate Chicken

Crispy chicken tossed in a sticky pomegranate sauce with carrots, broccoli and rice.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Chinese, Japanese, Middle Eastern, Thai
Servings: 4

Ingredients

  • 2 boneless skinless chicken breasts, diced
  • 2 tablespoons of vegetable or canola oil
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of garlic powder
  • 1/2 teaspoon of ground ginger
  • 1/4 teaspoon of black pepper
  • 1 egg, whisked
  • 1/2 cup of cornstarch
  • 1/2 cup of pomegranate juice
  • 2/3 cup of soy sauce
  • 2 tablespoons of rice vinegar
  • 2 tablespoons of brown sugar
  • 2 cloves of garlic, finely minced
  • 1 teaspoon of ginger, grated or finely minced
  • 1 tablespoon of white sesame seeds
  • 1 cup of carrot, finely chopped
  • 1 cup of broccoli, finely chopped
  • 1 1/2 cup of rice, prepared
  • green onions, finely chopped (optional garnish)
  • pomegranate arils (seeds) (optional garnish)

Instructions

  • Cut the chicken into small cubes and place in a large bowl
  • Add 2 tablespoons of vegetable oil, 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, 1/2 teaspoon of ground ginger and 1/2 teaspoon of garlic powder to the chicken and mix until the oil and spices are evenly distributed
  • Let the chicken sit for 10 minutes and then egg 1 whisked egg and toss to combine
  • Add 1/2 cup of cornstarch to the chicken and mix until all of the chicken is coated in cornstarch
  • Combine 2/3 cup of soy sauce, 1/2 cup of pomegranate juice, 2 tablespoons of rice vinegar, 2 tablespoons of dark brown sugar, 2  finely minced cloves of garlic and 1 teaspoon of grated ginger and set aside for now
  • Place a large skillet over medium heat and add enough vegetable oil to cover the bottom of the skillet by about 1/2 inch
  • Allow the oil to warm for several minutes
  • Add about half of the chicken, separating the pieces to allow them to crisp on all sides
  • Let the chicken fry for several minutes and once the underside is crisp, flip the pieces over and cook until all sides are crisp and the chicken is cooked through
  • Transfer the crisp chicken onto a paper towel lined plate and then repeat the process until all of the chicken is crisp
  • Once the chicken is done, pour the excess oil out of the pan, but leave any brown bits behind
  • Add the pomegranate mixture into the skillet and bring it to a simmer
  • Allow the sauce to simmer until it begins to thicken slightly 
  • Add the crisp chicken, finely chopped carrots and broccoli into the sauce and toss to combine
  • Cook over medium heat, tossing occasionally, until the chicken is deep in color and coated in the sticky sauce
  • Serve with rice and garnish with sesame seeds, thin sliced green onions and pomegranate seeds