Pomegranate Sesame Chicken


30 minute Meals: main White Meat


  • 2 pounds boneless chicken cut into bite size pieces
  • 4 tablespoon flour use a gluten free blend if needed
  • 2 tablespoons sesame oil
  • 1 tablespoon toasted sesame oil
  • 1/2 cup pomegranate paste
  • 1/4 cup reduced sodium soy sauce
  • 1 tablespoon rice vinegar
  • 2 tablespoon brown sugar
  • 2 cloves garlic minced or grated
  • 8 ounces button mushrooms sliced
  • 1 cup fresh or frozen broccoli
  • 1/4 cup sesame seeds
  • pomegranate for serving

How to prepare:

Add the diced chicken to a bowl and toss with the flour to coat.Heat a large wok or skillet over high heat. Add 1 tablespoon sesame oil and sear the chicken in batches until browned on all sides, about 3-4 minutes per batch. Remove the chicken to a plate and carefully wipe the hot skillet or wok clean.In a glass measuring cup or bowl, whisk together the toasted sesame oil, pomegranate paste, soy sauce, rice vinegar, brown sugar, garlic.Heat the wok on high heat and add the remaining 1 tablespoon sesame oil. Add the broccoli and mushrooms, cook for 3-5 minutes or until just lightly charred. Reduce the heat to low and slowly pour in the pomegranate/soy mixture. Slide the chicken back in and bring the sauce to a bubble. Simmer for 5-10 minutes or until the sauce thickens and coats the chicken. Remove from the heat and toss with 3 tablespoons sesame seeds.Divide the rice among plates or bowls. Top with chicken + veggies and then sprinkle with sesame seeds and pomegranate arils. EAT!

Pomegranate Sesame Chicken

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