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.
Course Dinner, Main Course
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
8chicken thighs or 4 breasts
thumb size piece of gingerminced
1/4cupreduced sodium soy sauce
1 1/2Tablespoonspomegranate molasses
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.
Notes: serves four or makes perfect leftovers There’s no need to use corn starch to thicken the sauce as the sauce is thickened by reducing the liquid.