Ingredients & Substitutes

Instructions

1. 1

   Marinate 500 grams of chicken breast or thigh pieces, cut into bite-sized pieces, with 1 tablespoon of light soy sauce and 1/2 teaspoon of black pepper for at least 15 minutes.

2. 2

   Prepare the sauce by whisking together 2 tablespoons of light soy sauce, 2 tablespoons of oyster sauce, 1 tablespoon of sweet soy sauce (kecap manis), 1 tablespoon of fresh lime juice, 1 tablespoon of cornstarch, 3 tablespoons of water, and 1/2 teaspoon of red chili flakes in a small bowl.

3. 3

   Heat 2 tablespoons of cooking oil in a large wok over high heat, then add the marinated chicken and stir-fry for 4-5 minutes until browned and cooked through, then remove the chicken and set it aside.

4. 4

   In the same wok, add 4 minced cloves of garlic and 1 inch of grated fresh ginger, stir-frying for 30 seconds until fragrant.

5. 5

   Add 1 red bell pepper, sliced, and 1 medium yellow onion, sliced, to the wok, stir-frying for 2-3 minutes until they begin to soften.

6. 6

   Return the cooked chicken to the wok, pour in the prepared sauce, and cook for 1-2 minutes, tossing constantly until the sauce thickens and coats all the ingredients.

7. 7

   Stir in 1 cup of fresh pomegranate arils during the last 30 seconds of cooking, ensuring they are just warmed through but still retain their crunch.

8. 8

   Garnish the Malaysian Wok-Tossed Pomegranate Chicken with 2 tablespoons of chopped fresh cilantro and 1 teaspoon of toasted sesame seeds before serving.