Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cut 600 grams of boneless, skinless chicken breasts into 1-inch pieces and season them with 1 teaspoon of Lebanese seven-spice blend, 0.5 teaspoon of sumac, 0.25 teaspoon of salt, and 0.125 teaspoon of black pepper.

2. 2

   In a small bowl, whisk together 2 tablespoons of gochujang, 3 tablespoons of pomegranate molasses, 1 tablespoon of honey, 2 tablespoons of fresh lemon juice, 0.5 teaspoon of sumac, and the remaining 0.125 teaspoon of black pepper to create the glaze.

3. 3

   Heat 2 tablespoons of olive oil in a large skillet or wok over medium-high heat, then add the seasoned chicken and stir-fry for 5-7 minutes until it is lightly browned and cooked through, removing it from the skillet and setting it aside.

4. 4

   Add the remaining 1 tablespoon of olive oil to the same skillet, then add 1 medium yellow onion, thinly sliced, and 1 large red bell pepper, cut into strips, cooking for 5 minutes until they begin to soften.

5. 5

   Stir in 3 minced garlic cloves and 0.5 teaspoon of Lebanese seven-spice blend into the vegetables, continuing to cook for another 2 minutes until fragrant.

6. 6

   Return the cooked chicken to the skillet with the vegetables and pour the prepared gochujang-pomegranate glaze over the mixture, tossing everything together until the chicken and vegetables are evenly coated and heated through, about 2-3 minutes.

7. 7

   Garnish the stir-fry generously with 0.25 cup of freshly chopped parsley and 2 tablespoons of toasted pine nuts before serving immediately.