This sticky Asian pomegranate chicken is the perfect one pot meal. It’s a delicious balance of sticky sweet ginger garlic sauce and tart pomegranate molasses. It’s a one pot 30 minute dinner that will be a new family favourite.
Hey. How ’bout we start the week off with this sticky sweet and tart pomegranate chicken dinner? With the nights drawing in and the weather starting to get colder, I’m craving more comfort food (aren’t we all?) and find I am also very much desiring these cozy comforting dinners to be ready pretty quick. Like 30 minutes quick.
So this coming month is a super busy one for most us, right? What we’re all needing are quick and simple dinners that are super delicious. So add this Asian chicken to your meal planning toolkit. This sauce is just a few simple ingredients and you can make it all in one pan.
This recipe uses chicken thighs, but by all means you can use chicken breast if you like. They’ll just take a little longer to cook. This recipe also makes left overs which is always a bonus for any day. PS those left overs are amazing whether you eat them hot or cold.
Okay. But what we really need to talk about are the ingredients in this recipe. They’re simple. Like you probably already have everything you need to make this Asian chicken right now. Let me give you the run down.
What you need to make Sticky Asian Pomegranate Chicken
- soy sauce
- pomegranate molasses
- fish sauce
And that’s it for making the sauce. But I really want to talk about that honey for a sec. Can we do that? But I do need to warn you here. I’m a honey snob. Like with all capitals- S.N.O.B. But for this recipe please, please, please, pretty please buy some very good quality honey for this recipe. And for every other recipe that calls for honey. It makes such a difference.
For this honey I used wild flower honey. Okay. This is where I confess. Every year Mr T and I go to a food fair in a gorgeous little town not far from our house. At this food fair there is a stall of local small scale honey producers. And every year I buy one of every jar of honey. Wild flower, heather honey, clover honey… I buy them all and use them according to their flavours.
Because Asian flavours are so aromatic and bold they lend themselves very well to a floral contrast. So wild flower honey. I am by no means telling you that you have to get wild flower honey, or expensive honey. You don’t. This recipe will still be your new favourite. But if you are wanting to level up with some of your ingredients, this is a great place to start.
When people are learning to cook, cook things that they’ve never cooked before, or just find themselves in a cooking rut, changing some of your ingredients is often all you need to breathe new life into your kitchen.
But what every kind of honey you use be sure you get this recipe into your meal plan this week. It’ll be on repeat all month long.
If you make this recipe I’d love it if you left a comment and a rating letting me know. Thanks so much.
Sticky Asian Pomegranate Chicken
- 8 chicken thighs or 4 breasts
- 2 Tablespoons olive oil
- 2 cloves garlic minced
- thumb size piece of ginger minced
- 1/4 cup reduced sodium soy sauce
- 1/4 cup water
- 1 teaspoon fish sauce
- 1 1/2 Tablespoons pomegranate molasses
- 2 Tablespoons honey
- 2 Tablespoons pomegranate arils
- 4 bok choi
- 2 Tablespoons chopped cilantro
- Pre heat the oven to 180℃ or 350℉
- Heat a large oven proof skillet over a medium heat and add 3 Tbsp of water. Steam the bok choi in the water and once tender set aside until ready to serve. Then heat the oil in the pan and brown the chicken thighs on both sides and remove them to a plate. Set aside.
- Place the minced garlic and ginger in the frying pan and cook for about a minute. Just until they start to release their oils and become fragrant. Add the water, soy sauce, fish sauce and pomegranate molasses. Whisk well to combine and bring the sauce to a boil. Add the honey and continue to boil until the sauce thickens slightly about 3-5 minutes.
- Add the chicken back to the frying pan and place in the oven until the chicken is cooked through. About 15 minutes for thighs and 20 for breasts. Top with the pomegranate arils and chopped cilantro.
- Serve with rice and steamed bok choi.