Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a medium bowl, combine 600 grams of chicken breast strips with 1 tablespoon of soy sauce, 1 tablespoon of lime juice, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper, then set aside to marinate for 15 minutes.

2. 2

   For the sauce, whisk together 0.25 cup of pomegranate juice, 1 tablespoon of honey, and 1 tablespoon of soy sauce in a small bowl, ensuring it is well combined.

3. 3

   Heat 1 tablespoon of olive oil in a large wok or skillet over medium-high heat, then add the marinated chicken and stir-fry for 4-5 minutes until it is lightly browned and cooked through, removing it from the wok and setting it aside.

4. 4

   Add the remaining 1 tablespoon of olive oil to the same wok, then add 1 medium thinly sliced red onion, 2 minced cloves of garlic, and 1 tablespoon of grated fresh ginger, stir-frying for 2-3 minutes until fragrant.

5. 5

   Incorporate 1 sliced red bell pepper into the wok, continuing to stir-fry for another 3 minutes until the bell pepper starts to soften.

6. 6

   Return the cooked chicken to the wok along with the prepared pomegranate sauce and 0.25 cup of raw cashews, tossing everything together for 1-2 minutes until the chicken is thoroughly coated and the sauce slightly thickens.

7. 7

   Gently stir in 0.5 cup of pomegranate arils and 0.25 cup of chopped fresh cilantro just before serving.