Easy 30 Minute Pomegranate Chicken
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This Asian-inspired pomegranate chicken is quick and delicious. Using boneless chicken thighs and pomegranate molasses, this flavorful dish is ready in just 30 minutes. Serve it over rice or with your favorite sides for a weeknight meal.
You'll also love my Asian-style recipes for spicy Korean chicken, baked honey sesame chicken, and this harissa chicken.
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⭐️ Why this recipe works
- Bold flavors: The combination of pomegranate molasses, soy sauce, honey, and rice vinegar creates a perfect balance of sweet, tangy, and savory flavors.
- Quick and Easy: With simple steps and readily available ingredients, this recipe is perfect for a weeknight dinner.
- Serving options to keep everyone happy: It can be served over rice, quinoa, or alongside steamed vegetables, making it adaptable to different diets.
🧾 Ingredients notes
- Chicken Thighs: Provides tender, juicy meat that absorbs the flavors well.
- Pomegranate Molasses: Adds a deep, tangy sweetness to the sauce.
- Soy Sauce: Contributes savory umami flavor.
- Honey: Balances the tanginess of the pomegranate with its sweetness.
- Rice Vinegar: Adds acidity and enhances the overall flavor.
- Sesame Oil: Provides a nutty undertone.
- Ginger: Adds warmth and a slight spicy note.
- Garlic: Enhances the savory profile of the dish.
- Cornstarch: Thickens the sauce to a glossy finish.
- Green Onions: Adds freshness and a mild onion flavor.
- Sesame Seeds: Adds texture and a nutty flavor for garnish.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Easy 30 Minute Pomegranate Chicken recipe step-by-step
- Prepare the Sauce: In a small bowl, whisk together the pomegranate molasses, soy sauce, honey, rice vinegar, sesame oil, grated ginger, and minced garlic until well combined.
- Cook the Chicken: Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken chunks and cook, stirring occasionally, until browned on all sides, about 5-7 minutes.
- Combine and Simmer: Pour the prepared sauce over the browned chicken and stir to coat evenly. Reduce the heat to medium-low and let it simmer for about 10 minutes, or until the chicken is fully cooked and the sauce has thickened slightly.
- Thicken the Sauce: In a small bowl, mix the cornstarch with water to create a slurry. Add this slurry to the skillet and stir well. Continue to cook for another 2-3 minutes, until the sauce becomes thick and glossy.
- Serve: Garnish the dish with sliced green onions and sesame seeds. Serve hot over steamed rice or your favorite Asian side dish.
📖 Substitutions and variations
- Chicken Breast: Substitute chicken thighs with boneless, skinless chicken breasts for a leaner option.
- Pomegranate Juice: If pomegranate molasses is unavailable, reduce pomegranate juice with a bit of sugar until it thickens.
- Vegetarian Option: Replace chicken with firm tofu or tempeh for a vegetarian version.
- Spicy Twist: Add a pinch of red pepper flakes or a dash of hot sauce to the sauce for a spicy kick.
💡 Chef's Guide: Expert Tips
Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, here are my top tips for recipe success.
- Marinate for Extra Flavor: Marinate the chicken in the sauce for at least 30 minutes or up to overnight for deeper flavor penetration.
- Enhance Flavor with Citrus Zest: Adding a bit of lemon or orange zest to the sauce can brighten the flavors and add a citrusy note that complements the pomegranate.
- Control Sauce Consistency: If the sauce becomes too thick, thin it out with a splash of chicken broth or water. If it's too thin, let it simmer longer to reduce.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled pomegranate chicken in an airtight container in the fridge for up to 3 days.
- Freezer: Place the pomegranate chicken in a freezer-safe bag or container for longer storage and freeze for up to 3 months.
- Reheat: To reheat, warm the pomegranate chicken in a skillet over medium heat until heated through, adding a splash of water if the sauce is too thick. Alternatively, microwave in 1-minute intervals, stirring in between, until hot.
❓Recipe FAQ's
Yes, you can use reduced pomegranate juice or a mixture of balsamic vinegar and honey as substitutes.
Add chopped fresh chili or a pinch of cayenne pepper to the sauce for an extra kick of heat.
Ensure not to overcook the chicken and keep the heat to medium-low when simmering to retain moisture.
Yes, you can adapt this recipe for a slow cooker. Sear the chicken first, then combine all ingredients and cook on low for 6-8 hours or high for 3-4 hours.
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Sticky Asian Pomegranate Chicken
Ingredients
- 1.5 lbs boneless skinless chicken thighs, cut into chunks
- ¼ cup pomegranate molasses
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- ¼ cup water
- 1 tablespoon cornstarch
- 2 green onions, sliced (for garnish)
- Sesame seeds, for garnish
Instructions
- Prepare the Sauce: In a small bowl, whisk together the pomegranate molasses, soy sauce, honey, rice vinegar, sesame oil, grated ginger, and minced garlic.
- Cook the Chicken: Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken chunks and cook until browned on all sides, about 5-7 minutes.
- Combine and Simmer: Pour the sauce over the chicken and stir to coat evenly. Reduce the heat to medium-low and simmer for about 10 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
- Thicken the Sauce: In a small bowl, mix the cornstarch with water to create a slurry. Add the slurry to the skillet and stir well. Continue to cook for another 2-3 minutes, until the sauce is thick and glossy.
- Serve: Garnish with sliced green onions and sesame seeds. Serve hot over steamed rice or your favorite Asian side dish.
Notes
- Pomegranate Molasses: This ingredient adds a unique, tangy-sweet flavor to the dish. If you can't find it, you can make a substitute by reducing pomegranate juice with a bit of sugar until it reaches a syrupy consistency.
- Chicken Thighs: Using boneless, skinless chicken thighs ensures the meat stays tender and juicy. If you prefer, you can substitute with chicken breast, but be mindful of the cooking time as it may dry out faster.
- Thickening the Sauce: The cornstarch slurry helps thicken the sauce quickly. Mix the cornstarch with cold water before adding it to the hot skillet to avoid lumps.
- Garnishes: Green onions and sesame seeds add a fresh and visually appealing finish to the dish. For extra flavor, you can also add a sprinkle of chopped cilantro.
- Serving Suggestions: This dish pairs well with steamed rice, quinoa, or a simple Asian vegetable stir-fry. For a low-carb option, serve with cauliflower rice or a green salad.
Nutrition
Meet the Chef!
Hi, I'm Debs. Cordon Bleu trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes and step-by-step instructions along with tips and tricks that I've learned over a 10-year career in professional kitchens.
it's exactly what i was looking for. Loved this!
Looks like a great dinner meal for meat eaters. Love the addition of pomegranate seeds!
THanks Elena!
I've never tried pairing pomegranate and chicken, but I'm already in love with the idea! This looks so delicious and your photos are absolutely stunning!
I've never cooked with pomegranates before. I love everything chicken thighs, so I'm adding this to my meal plan!
Thanks Karyl! Pomegranates are in season for us right now and we just can't get enough. You will love them!
This looks like the perfect family meal! I can't wait to make it!
Thanks sara! Hope you love it.
This bowl looks gorgeous! Recipe is so flavorful
Thanks Kushi
Gorgeous bowl and very interesting recipe. I like chicken thighs more then breast so it a keeper recipe for me.
Thanks Tatiana!
This looks and sounds so delish!!! I'm going to have to make this one...minus the fish sauce. Do you think it would make that big of a difference in taste if I left that ingredient out?
Hi Amanda. You can absolutely make this without the fish sauce. You could leave it out altogether, or add a splash more soy sauce in it's place. Totally up to you. Enjoy!
Looks so flavorful I love all the ingredients and use on a regular basis,will try it out soon.
Thanks so much Prasanna!
This looks like a great recipe and I totally agree about the honey. We have a favorite organic raw honey that we use for baking and a wonderful peach blossom from the local farmers market.
Ah Jenni! Peach blossom honey!!!! That sounds incredible. I'd love to get my hands on some of that.
Anything with pomegranate is okay with me! I love the flavors you've got going on here... A+
Thanks so much Tamara!
I love that this recipe is so easy to prepare, and I love that it's a 30 minute meal. I'm a bit of a honey snob, too. My favorite is orange blossom honey. Can't wait to try this, but I've just got to get some pomegranate molasses. .
Thanks Patty. It's so worth the trouble of the molasses. And it's nice to know I'm not the only honey snob!
I love that pomegranates are in season these days! What a delicious looking bowl!