Pomegranate Sesame Chicken with Ginger Rice Pilaf.
The chicken is just so simple, and I love the flavor of pomegranates, soy and sesame together. It's a favor combo that I think everyone can enjoy because it's not complex, and in my family, complex is not good.
Servings: 6 Servings
Calories: 614kcal
Ingredients
- 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 juice
- 1/4 cup reduced sodium soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoon brown sugar
- 2 cloves garlic minced or grated
- 1 teaspoon chili paste sambal oelek
- 8 ounces button mushrooms sliced
- 1 cup fresh or frozen broccoli
- 1/4 cup sesame seeds
- pomegranate arils for serving
Ginger Rice Pilaf
- 3 tablespoons coconut oil
- 1/2 cup orzo pasta use gluten free if needed
- 1 cup white or brown basmati or jasmine rice
- 1 inch piece fresh ginger grated
- 2 1/2 cups chicken broth or water
Instructions
- To make the rice, heat a 10-12 inch sided skillet over medium heat. Add the coconut and orzo pasta. Allow the pasta to get slightly golden and toasted, about 2 minutes. Add the rice and toast the rice another 2 minutes. Add the ginger and cook 30 seconds longer or until the ginger is fragrant. Slowly pour in the chicken broth and bring the mixture to a boil. Once boiling, cover and reduce the heat to a simmer. Simmer for 20-25 minutes.
- Meanwhile, make the chicken. 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 juice, soy sauce, rice vinegar, brown sugar, garlic and chili paste.
- 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!
Notes
*If you like things extra saucy, double the sauce ingredients.
Nutrition
Serving: 4g | Calories: 614kcal | Carbohydrates: 49g | Protein: 39g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 96mg | Sodium: 548mg | Potassium: 883mg | Fiber: 2g | Sugar: 8g | Vitamin A: 140IU | Vitamin C: 16.4mg | Calcium: 99mg | Iron: 2.6mg