Sauteed Chicken with Pomegranate and Balsamic Vinegar Sauce Recipe

Name: Sauteed Chicken with Pomegranate and Balsamic Vinegar Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 California pomegranates; 800 grams Chicken thighs; 5 Green onions or scallions; 200 ml Water; 1 Chicken stock cube; 70 ml Balsamic vinegar; 1/2 tsp Salt; 2 tsp Soy sauce; 3 tsp Brown sugar; 2 tsp Cornstarch; 1 tsp Dried basil leaves; 3 tbsp Olive oil

Servings: persons

2 California pomegranates
800 grams Chicken thighs
5 Green onions or scallions
200 ml Water
1 Chicken stock cube
70 ml Balsamic vinegar
1/2 tsp Salt
2 tsp Soy sauce
3 tsp Brown sugar
2 tsp Cornstarch
1 tsp Dried basil leaves
3 tbsp Olive oil

1
Take the seeds out from one of the pomegranates for a topping.
2
Please refer tofor how to take out the seeds.
3
It will be 1/2 cup (100 ml) worth.
4
Cut the other one in half, and squeeze out 180 ml of juice using a lemon squeezer.
5
The red juice will splash so please be careful.
6
Mix 180 ml of pomegranate juice from Step 2 and the ingredients, then set aside.
7
Fry the chicken in the olive oil over high heat.
8
When both sides are nicely browned, it's cooked through.
9
Add the green onions, and cook briefly.
10
Add the water and chicken stock cube into the Step 4 pan, cover with a lid, and steam-fry for 15-20 minutes over low heat.
11
Take out the chicken, leaving 100 ml of the liquid in the pan.
12
Add the Step 3 mixed flavouring ingredients, and simmer for about 10 minutes over medium-low heat to make the sauce.
13
Return the Step 6 chicken to the pan, and cook for about 5 minutes while coating it with the sauce over low heat.
14
Garnish with the pomegranate from Step 1, and done!

533

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 California pomegranates, 800 grams Chicken thighs, 5 Green onions or scallions, 200 ml Water, and more.

Yes, Sauteed Chicken with Pomegranate and Balsamic Vinegar Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sauteed Chicken with Pomegranate and Balsamic Vinegar Sauce

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