Description
This Irresistible Pomegranate Sesame Chicken with Ginger Rice Pilaf is a vibrant and flavorful dish that combines tender, lightly coated chicken seared to perfection with a tangy pomegranate and soy sauce glaze. Paired with a fragrant ginger-infused rice pilaf featuring toasted orzo, sautéed broccoli, and mushrooms, it’s a delightful meal that balances sweet, savory, and spicy elements in just 40 minutes.
Ingredients
Scale
Chicken
- 1 pound Boneless chicken, cut into bite-sized pieces
- 1/2 cup Flour (for coating)
- 1 tablespoon Sesame oil
- 2 tablespoons Toasted sesame oil
- 2 tablespoons Sesame seeds (toasted)
- 2 tablespoons Coconut oil
Sauce
- 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
Vegetables
- 8 ounces Button mushrooms, sliced
- 2 cups Broccoli (fresh or frozen)
Rice Pilaf
- 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 Pilaf: Heat a 10-12 inch sided skillet over medium heat. Add coconut oil and the orzo pasta, toasting for about 2 minutes until golden. Then add the rice and toast for another 2 minutes. Stir in freshly grated ginger and cook for 30 seconds until fragrant. Slowly pour in 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 bite-sized chicken pieces with flour until lightly coated on all sides, ensuring even coverage.
- Sear the Chicken: Heat a large wok or skillet over high heat and add 1 tablespoon of sesame oil. Sear the chicken in batches for 3-4 minutes per batch until golden brown on all sides. Remove and set aside.
- Mix the Sauce: In a glass measuring cup or bowl, whisk together toasted sesame oil, pomegranate juice, reduced sodium soy sauce, rice vinegar, brown sugar, minced garlic, and chili paste until well combined.
- Cook the Vegetables: Reheat the wok over high heat, adding the remaining 1 tablespoon of sesame oil. Add broccoli and sliced mushrooms, cooking for 3-5 minutes until they develop a light char and begin to soften.
- Combine and Simmer: Reduce the heat to medium. Gradually pour in the pomegranate-soy sauce mixture, stirring to coat the vegetables. Return the seared chicken to the wok and stir everything together, allowing the sauce to thicken slightly and the chicken to heat through.
- Serve: Dish the ginger rice pilaf evenly onto plates or bowls, then generously top with the pomegranate sesame chicken and vegetables. Garnish with additional toasted sesame seeds and pomegranate arils if desired for a fresh, decorative finish.
Notes
- Using reduced sodium soy sauce helps control salt levels while maintaining flavor.
- To toast the orzo properly, keep stirring frequently to avoid burning.
- For a spicier kick, increase the chili paste to taste.
- Fresh pomegranate arils as garnish add a sweet pop and visual appeal.
- This dish pairs well with a simple green salad or steamed greens for a complete meal.
- Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian Fusion
Keywords: Pomegranate chicken, Sesame chicken, Ginger rice pilaf, Asian chicken recipe, Healthy chicken stir fry, Easy weeknight dinner
