Name: Sweet And Sour Chicken With Pomegranate Glaze
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Asian
Ingredients: 500 g (1 lb 2 oz) chicken thighs: Cut into 1 inch cubes.; 1 tbsp (15 ml) low-sodium soy sauce: For marinating.; 1 tsp (5 ml) rice vinegar: For marinating.; 1 tsp (5 g) cornstarch: For marinating.; 2 tbsp (30 ml) vegetable oil: For frying.; 1 tsp (5 ml) sesame oil: For stir-frying.; 1 tsp (5 g) ginger: Freshly grated.; 2 garlic cloves: Minced.; 1 red bell pepper: Sliced into 1 inch strips.; 1 green bell pepper: Sliced into 1 inch strips.; ½ cup (80 g) pineapple chunks: Fresh.; 2 tbsp (30 ml) pineapple juice: No added sugar.; 2 tbsp (30 ml) pomegranate molasses: Key flavor ingredient.; 3 tbsp (45 ml) ketchup: Adds sweetness and tang.; 2 tbsp (25 g) brown sugar: For balanced sweetness.; 1 tbsp (15 ml) rice vinegar: Additional for sauce.; 1 tbsp (15 ml) soy sauce: Additional for sauce.; 1 tsp (5 g) smoked paprika: Optional, for color.; 2 tbsp (15 g) cornstarch: Mixed with 2 tbsp (30 ml) cold water.; 1 tbsp (15 g) sesame seeds: Toasted, for garnish.; 2 scallions: Thinly sliced, for garnish.; Microgreen sprouts: For garnish.

Description

This Sweet and Sour Chicken with Pomegranate Glaze elevates a classic dish with tangy pomegranate molasses. It features crispy chicken, tender-crisp vegetables, and a glossy, irresistible sauce, perfect for a weeknight dinner or gathering.

Ingredients

500 g (1 lb 2 oz) chicken thighs: Cut into 1 inch cubes.
1 tbsp (15 ml) low-sodium soy sauce: For marinating.
1 tsp (5 ml) rice vinegar: For marinating.
1 tsp (5 g) cornstarch: For marinating.
2 tbsp (30 ml) vegetable oil: For frying.
1 tsp (5 ml) sesame oil: For stir-frying.
1 tsp (5 g) ginger: Freshly grated.
2 garlic cloves: Minced.
1 red bell pepper: Sliced into 1 inch strips.
1 green bell pepper: Sliced into 1 inch strips.
½ cup (80 g) pineapple chunks: Fresh.
2 tbsp (30 ml) pineapple juice: No added sugar.
2 tbsp (30 ml) pomegranate molasses: Key flavor ingredient.
3 tbsp (45 ml) ketchup: Adds sweetness and tang.
2 tbsp (25 g) brown sugar: For balanced sweetness.
1 tbsp (15 ml) rice vinegar: Additional for sauce.
1 tbsp (15 ml) soy sauce: Additional for sauce.
1 tsp (5 g) smoked paprika: Optional, for color.
2 tbsp (15 g) cornstarch: Mixed with 2 tbsp (30 ml) cold water.
1 tbsp (15 g) sesame seeds: Toasted, for garnish.
2 scallions: Thinly sliced, for garnish.
Microgreen sprouts: For garnish.

Cook Mode Prevent your screen from going dark

Instructions

Marinate Chicken: Combine chicken with soy sauce, rice vinegar, and cornstarch; rest for 15-30 minutes.
Fry Chicken: Fry chicken in hot oil until golden brown and cooked through (165°F/74°C).
Sauté Aromatics: Stir-fry ginger and garlic in sesame oil until fragrant.
Stir-Fry Peppers: Add bell peppers and cook until tender-crisp.
Add Pineapple: Stir in pineapple chunks and cook for 1 minute.
Prepare Sauce: Whisk together soy sauce, rice vinegar, pineapple juice, pomegranate molasses, ketchup, brown sugar, and paprika.
Simmer & Thicken: Simmer sauce, then thicken with cornstarch slurry.
Combine & Heat: Return chicken to wok, coat with sauce, and heat through.
Plate & Garnish: Serve with sauce, sesame seeds, scallions, and microgreens.

Notes

For extra crispy chicken, ensure it’s dry before marinating and avoid overcrowding the pan during frying. Adjust sweetness and spice to your preference.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stir Fry
Cuisine: Asian

Nutrition

Serving Size: 1 cup
Calories: 450 kcal
Sugar: 30 g
Sodium: 600 mg
Fat: 20 g
Saturated Fat: 5 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 3 g
Protein: 25 g
Cholesterol: 100 mg