Description
Sticky Asian Pomegranate Chicken is a flavorful and easy-to-make dish featuring tender chicken thighs coated in a tangy and sweet pomegranate molasses sauce. This recipe balances savory soy sauce, honey, and aromatic garlic and ginger, finishing with a glossy, thickened sauce garnished with sesame seeds and green onions. Perfect for a quick weeknight dinner, it pairs wonderfully with steamed rice or your favorite Asian sides.
Ingredients
Scale
Chicken
- 1.5 lbs boneless skinless chicken thighs, cut into chunks
Sauce
- 1/4 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
Other
- 1 tablespoon vegetable oil
- 1/4 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 until well combined.
- Cook the Chicken: Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken chunks and cook for 5-7 minutes, turning occasionally, until browned on all sides.
- Combine and Simmer: Pour the sauce over the browned chicken in the skillet, stirring to coat the pieces evenly. Reduce heat to medium-low and let simmer for about 10 minutes, 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 form a smooth slurry. Add this to the skillet and stir thoroughly. Continue cooking for an additional 2-3 minutes until the sauce becomes thick, glossy, and sticky.
- Serve: Garnish the chicken with sliced green onions and sesame seeds. Serve hot over steamed rice or alongside your preferred Asian side dishes.
Notes
- Use chicken thighs for juicier and more flavorful results, but chicken breasts can be substituted if preferred.
- Adjust the sweetness by varying the amount of honey or pomegranate molasses according to taste.
- For a gluten-free version, use tamari or a gluten-free soy sauce alternative.
- The sauce thickens as it cools; reheat gently if making ahead.
- Garnishing with fresh herbs such as cilantro or a squeeze of lime can add a fresh contrast to the rich sauce.
