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Sticky Pomegranate Chicken Recipe

Sticky Pomegranate Chicken

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Whip up Sticky Pomegranate Chicken an easy weeknight dinner tested in my Texas kitchen My kids love this familyapproved recipe Get the recipe

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1/2 cup pomegranate juice
  • 1/4 cup honey
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon cornstarch
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and pepper to taste
  • 1/4 cup pomegranate seeds, for garnish (optional)
  • 2 tablespoons chopped fresh parsley, for garnish (optional)

Instructions

  • Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 5-7 minutes, until browned on all sides. Don’t overcrowd the pan; cook in batches if necessary to ensure even browning. Remove the chicken from the skillet and set aside.
  • Add the chopped onion to the skillet and cook for 3-4 minutes, until softened. Add the minced garlic and cook for another minute, until fragrant.
  • In a small bowl, whisk together the pomegranate juice, honey, soy sauce, apple cider vinegar, cornstarch, and red pepper flakes (if using).
  • Pour the pomegranate glaze into the skillet and bring to a simmer. Cook for 2-3 minutes, until the sauce thickens slightly.
  • Return the chicken to the skillet and toss to coat with the pomegranate glaze. Reduce the heat to low and simmer for another 5-7 minutes, or until the chicken is cooked through and the glaze is sticky and glistening. Make sure the chicken reaches an internal temperature of 165°F (74°C).
  • Sprinkle with pomegranate seeds and fresh parsley, if desired. Serve immediately over rice, quinoa, or your favorite side dish.

Notes

Juicy, flavorful chicken coated in a vibrant, sticky pomegranate glaze that even the pickiest eaters will adore. This quick and easy recipe is perfect for busy weeknights.