I was reluctant to try this recipe due to the unusual combo of pomegranate molasses and soy sauce (unusual to me). Try it I did, to great success and pleasure. A wonderful bonus to the recipe is the ginger-coconut rice it gets served on.It is so easy to double, triple, or quadruple to feed more people as necessary, and it’s also fancy enough to serve to guests and yet simple enough to have for a family lunch.
I doubled the sauce ingredients from the original recipe here.
450g boneless chicken, cut into bite size pieces
4 Tbsp flour
2 Tbsp sesame oil
1 Tbsp toasted sesame oil
1/3 cup pomegranate molasses
1/4 cup reduced sodium soy sauce
1 Tbsp vinegar
2 Tbsp brown sugar
2 cloves garlic, grated
1 tsp chili paste
250g button mushrooms, sliced
2 cups broccoli florettes
1/4 cup toasted sesame seeds
pomegranate arils, for serving
Ginger Rice Pilaf:
3 Tbsp coconut oil
1 1/2 cup basmati or jasmine rice
1 inch piece fresh ginger, grated
2 1/2 cups chicken broth (or water)
To make the rice, heat a pot over medium heat.
Add the coconut and the rice and toast the rice for 2 minutes.
Add the ginger and cook 30 seconds longer or until it is fragrant.
Slowly pour in the chicken broth and bring the mixture to a boil.
Once boiling, cover and reduce the heat to a simmer. Simmer for 20-25 minutes.
Meanwhile, make the chicken. Add the diced chicken to a bowl and toss with the flour to coat.
Heat a large pan over high heat. Add 1 tablespoon sesame oil and sear the chicken in batches until browned on all sides, about 3-4 minutes per batch.
Remove the chicken to a plate and carefully wipe the pan clean.
In a glass measuring cup or bowl, whisk together the toasted sesame oil, pomegranate molasses, soy sauce, vinegar, brown sugar, garlic, chili paste, and a quarter cup of water.
Heat the pan on high heat and add the remaining 1 tablespoon sesame oil.
Add the broccoli and mushrooms, cook for 3-5 minutes or until just lightly charred.
Reduce the heat to low and slowly pour in the pomegranate/soy mixture.
Slide the chicken back in and bring the sauce to a bubble.
Simmer for 5-10 minutes or until the sauce thickens and coats the chicken.
Remove from the heat and toss with 3 tablespoons sesame seeds.
Divide the rice among plates or bowls. Top with chicken + veggies and then sprinkle with sesame seeds and pomegranate arils.
Note: if you like your broccoli with a bit of a bite, add it in the last 5 minutes of cooking.