Sautéed Chicken with Pomegranate and Balsamic Vinegar Sauce
Sautéed Chicken with Pomegranate and Balsamic Vinegar Sauce

Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, sautéed chicken with pomegranate and balsamic vinegar sauce. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Sautéed Chicken with Pomegranate and Balsamic Vinegar Sauce is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. They’re fine and they look fantastic. Sautéed Chicken with Pomegranate and Balsamic Vinegar Sauce is something that I’ve loved my whole life.

To begin with this recipe, we must first prepare a few components. You can have sautéed chicken with pomegranate and balsamic vinegar sauce using 12 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Sautéed Chicken with Pomegranate and Balsamic Vinegar Sauce:
  1. Make ready 2 California pomegranates
  2. Take 800 grams Chicken thighs
  3. Get 5 Green onions or scallions
  4. Make ready 200 ml Water
  5. Take 1 Chicken stock cube
  6. Take 70 ml ☆Balsamic vinegar
  7. Prepare 1/2 tsp ☆Salt
  8. Take 2 tsp ☆Soy sauce
  9. Get 3 tsp ☆Brown sugar
  10. Get 2 tsp ☆Cornstarch
  11. Get 1 tsp ☆Dried basil leaves
  12. Get 3 tbsp Olive oil
Steps to make Sautéed Chicken with Pomegranate and Balsamic Vinegar Sauce:
  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.com/us/recipes/147949-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!

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