Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Begin by slicing 500 grams of boneless, skinless chicken breast thinly against the grain, then in a bowl, combine the sliced chicken with 1 tablespoon of fish sauce, 1/2 tablespoon of palm sugar, 1 tablespoon of fresh lime juice, and 1 teaspoon of black pepper, mixing well to ensure the chicken is evenly coated.

2. 2

   Prepare your aromatics by thinly slicing 2 stalks of lemongrass after removing the tough outer layers, thinly slicing 1 inch of peeled fresh galangal, mincing 4 cloves of garlic, thinly slicing 2 small shallots, and finely julienning 2 kaffir lime leaves.

3. 3

   In a separate small saucepan, combine 0.5 cup of pomegranate juice, the remaining 1 tablespoon of fish sauce, and 0.5 tablespoon of palm sugar, bringing it to a simmer over medium heat until slightly thickened into a glaze, then stir in 1 tablespoon of tamarind paste diluted with 1 tablespoon of hot water.

4. 4

   Heat 3 tablespoons of neutral cooking oil in a large wok or skillet over high heat until shimmering, then flash-fry the marinated chicken in batches for 2-3 minutes per batch until lightly golden and cooked through, ensuring not to overcrowd the pan, and set aside the cooked chicken.

5. 5

   Reduce the heat to medium, add the prepared lemongrass, galangal, garlic, shallots, and kaffir lime leaves to the same wok, and sauté for 1-2 minutes until fragrant and slightly softened.

6. 6

   Return all the cooked chicken to the wok along with 0.25 cup of pomegranate arils and pour the prepared pomegranate glaze over the chicken and aromatics, tossing quickly to coat everything evenly for about 30 seconds.

7. 7

   Garnish the Pomegranate & Lemongrass Flash-Fried Chicken with 0.25 cup of fresh cilantro, 0.25 cup of fresh mint leaves, and 2 tablespoons of crushed roasted peanuts before serving immediately.