Introduction

This Irresistible Pomegranate Sesame Chicken with Ginger Rice Pilaf combines tender chicken coated in a flavorful sauce with a fragrant and comforting rice pilaf. The sweet and tangy pomegranate glaze pairs beautifully with toasted sesame and fresh ginger, making it a vibrant meal perfect for any night of the week.

A bowl filled with a base layer of fluffy, light-colored rice, topped with small, glossy pieces of golden-brown chicken covered in a shiny dark brown sauce. Bright red pomegranate seeds are scattered over the chicken, adding a pop of color, along with fresh green cilantro leaves spread evenly. White sesame seeds are sprinkled on top, creating small contrast spots. A wooden spoon rests on the edge of the bowl, which is white inside with a textured, darker outer surface. The background shows a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound boneless chicken, cut into bite-sized pieces

1/2 cup flour (for coating)

2 tablespoons sesame oil

1 tablespoon toasted sesame oil

1/2 cup pomegranate juice

1/4 cup reduced sodium soy sauce

1 tablespoon rice vinegar

1 tablespoon brown sugar

3 cloves garlic, minced

1 teaspoon chili paste

8 ounces button mushrooms, sliced

2 cups broccoli (fresh or frozen)

2 tablespoons sesame seeds, toasted

2 tablespoons coconut oil

1/2 cup orzo pasta

1 cup basmati or jasmine rice

1 tablespoon fresh ginger, grated

2 cups chicken broth or water

Instructions

Prepare the rice: Heat a 10-12 inch sided skillet over medium heat. Add the coconut oil and orzo pasta, toasting for about 2 minutes until golden. Add the rice and toast for another 2 minutes. Stir in the freshly grated ginger and cook for 30 seconds until fragrant. Slowly pour in the chicken broth, bring to a boil, cover, and simmer for 20-25 minutes until the rice is cooked through.

Coat the chicken: In a bowl, toss the diced chicken with flour until each piece is lightly coated.

Sear the chicken: Heat a large wok or skillet over high heat and add 1 tablespoon sesame oil. Sear the chicken in batches for 3-4 minutes per batch until browned on all sides. Remove and set aside.

Mix the sauce: In a measuring cup or bowl, whisk together toasted sesame oil, pomegranate juice, soy sauce, rice vinegar, brown sugar, minced garlic, and chili paste.

Cook the vegetables: Heat the wok on high and add the remaining 1 tablespoon sesame oil. Add broccoli and mushrooms, cooking for 3-5 minutes until lightly charred. Reduce heat and slowly pour in the pomegranate-soy sauce mixture.

Combine and finish: Slide the seared chicken back into the wok with the vegetables and sauce. Stir to combine and heat through.

Serve: Divide the ginger rice pilaf between plates or bowls. Top generously with the chicken and vegetable mixture. Garnish with toasted sesame seeds and pomegranate arils if desired.

Tips & Variations

For extra crunch, sprinkle toasted chopped nuts like cashews or almonds on top before serving.

Substitute chicken with firm tofu or shrimp for a different protein option.

If pomegranate arils are unavailable, dried cranberries or fresh pomegranate juice can add a similar tangy sweetness.

Use low-sodium soy sauce if you want to control salt levels.

FAQs

Can I make this dish vegetarian?

Yes, you can replace the chicken with tofu or a plant-based protein and use vegetable broth instead of chicken broth for the rice pilaf.

Is it possible to prepare this recipe ahead of time?

Absolutely. You can prepare the rice pilaf and sauce up to a day in advance. Cook the chicken and vegetables just before serving for best texture and flavor.