Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat 450 grams of boneless, skinless chicken thighs or breasts dry and place them in a non-reactive bowl.

2. 2

   In a separate small bowl, combine 1/2 cup of fresh pomegranate juice, 1/4 cup of low-sodium soy sauce, 1 tablespoon of finely grated fresh ginger, 2 cloves of minced garlic, 2 tablespoons of rice vinegar, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper, then pour this curing marinade over the chicken, ensuring all pieces are well-coated, and refrigerate for at least 2 hours or up to 4 hours.

3. 3

   While the chicken is curing, prepare the ginger-sesame glaze by whisking together 1/4 cup of fresh pomegranate juice, 2 tablespoons of low-sodium soy sauce, 1 tablespoon of honey, 1 teaspoon of toasted sesame oil, and 1 teaspoon of cornstarch in a small bowl until smooth.

4. 4

   Heat 1 tablespoon of neutral cooking oil, such as grapeseed or canola, in a large skillet or wok over medium-high heat until shimmering.

5. 5

   Remove the chicken from the marinade, discarding any excess liquid, and carefully place the pieces in the hot skillet, cooking for 5-7 minutes per side, or until deeply golden brown and cooked through to an internal temperature of 74 degrees Celsius (165 degrees Fahrenheit).

6. 6

   Reduce the heat to medium-low, then pour the prepared ginger-sesame glaze mixture over the cooked chicken in the skillet, stirring gently to coat each piece, and continue to simmer for 2-3 minutes, stirring occasionally, until the glaze has thickened beautifully and clings to the chicken.

7. 7

   Remove the skillet from the heat and transfer the Pomegranate-Cured Asian Chicken to a serving platter.

8. 8

   Garnish generously with 1 tablespoon of toasted sesame seeds and 2 tablespoons of freshly chopped green onions before serving warm.