Sauteed Chicken with Pomegranate and Balsamic Vineg

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Sauteed Chicken with Pomegranate and Balsamic Vinegar Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions