Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, marinate 500 grams boneless, skinless chicken breast pieces with 1 tablespoon soy sauce and 0.5 tablespoon lime juice for 10 minutes.

2. 2

   Heat 1 tablespoon olive oil in a large wok or skillet over medium-high heat, then add the marinated chicken and stir-fry for 5-7 minutes until lightly browned and cooked through; remove chicken and set aside.

3. 3

   Add the remaining 1 tablespoon olive oil to the same wok, then add 1 thinly sliced medium red onion, 1 thinly sliced red bell pepper, and 1 thinly sliced green bell pepper, cooking for 3-4 minutes until slightly softened.

4. 4

   Stir in 3 minced cloves of garlic and 1 tablespoon grated fresh ginger, cooking for an additional 1 minute until fragrant.

5. 5

   Return the cooked chicken to the wok with the vegetables, then add 0.25 cup biquinho peppers, 0.5 cup pomegranate juice, the remaining 1 tablespoon soy sauce, the remaining 0.5 tablespoon lime juice, and 1 tablespoon honey, stirring well to combine.

6. 6

   Bring the mixture to a simmer and cook for 2-3 minutes, allowing the sauce to reduce slightly and coat the chicken and vegetables.

7. 7

   Garnish the stir-fry with 0.25 cup fresh pomegranate seeds, 0.25 cup roughly chopped roasted cashews, and 2 tablespoons chopped fresh cilantro before serving.