Sautéed Chicken with Pomegranate and Balsamic Vinegar Sauce

Name: Sautéed Chicken with Pomegranate and Balsamic Vinegar Sauce
Yield: 4 servings
Cuisine: American
Ingredients: 2 California pomegranates; 800 grams Chicken thighs; 5 Green onions or scallions; 200 ml Water; 1 Chicken stock cube; 70 ml ☆Balsamic vinegar; 1/2 tsp ☆Salt; 2 tsp ☆Soy sauce; 3 tsp ☆Brown sugar; 2 tsp ☆Cornstarch; 1 tsp ☆Dried basil leaves; 3 tbsp Olive oil

cookpad.japan @cookpad_jp

I had California pomegranate juice on hand, and I used it to make a sauce. It turned out really well and tasted like it was made by a professional chef!

You can easily make the sauce with the pomegranate juice, but please use fresh pomegranate and make a delicious sauce. The California pomegranate contains lots of seeds inside, so use the leftover seeds to make a dessert or something. Recipe by Ko-ni-@shiatoru

I had California pomegranate juice on hand, and I used it to make a sauce. It turned out really well and tasted like it was made by a professional chef!

cookpad.japan @cookpad_jp

I had California pomegranate juice on hand, and I used it to make a sauce. It turned out really well and tasted like it was made by a professional chef!

Saved

Ingredients

4 servings

2California pomegranates
800 gramsChicken thighs
5Green onions or scallions
200 mlWater
1Chicken stock cube
70 ml☆Balsamic vinegar
1/2 tsp☆Salt
2 tsp☆Soy sauce
3 tsp☆Brown sugar
2 tsp☆Cornstarch
1 tsp☆Dried basil leaves
3 tbspOlive oil

Saved

Steps

1

Take the seeds out from one of the pomegranates for a topping. Please refer tofor how to take out the seeds. It will be 1/2 cup (100 ml) worth.
https://cookpad.wasmer.app/us/recipes/147949-how-to-easily-peel-a-pomegranate

How to Easily Peel a Pomegranate
2

Cut the other one in half, and squeeze out 180 ml of juice using a lemon squeezer. The red juice will splash so please be careful.
3

Mix 180 ml of pomegranate juice from Step 2 and the ☆ ingredients, then set aside.
4

Fry the chicken in the olive oil over high heat. When both sides are nicely browned, it's cooked through. Add the green onions, and cook briefly.
5

Add the water and chicken stock cube into the Step 4 pan, cover with a lid, and steam-fry for 15-20 minutes over low heat.
6

Take out the chicken, leaving 100 ml of the liquid in the pan. Add the Step 3 mixed flavouring ingredients, and simmer for about 10 minutes over medium-low heat to make the sauce.
7

Return the Step 6 chicken to the pan, and cook for about 5 minutes while coating it with the sauce over low heat.
8

Garnish with the pomegranate from Step 1, and done!