Pomegranate & Ginger Sticky Chicken

4-6
Servings
30m
Prep Time
40m
Cook Time
1h 10m
Ready In


"Easy and Tasty!"

Original recipe yields 4-6 servings
OK

Nutritional

  • Serving Size: 1 (820 g)
  • Calories 1952.4
  • Total Fat - 152.4 g
  • Saturated Fat - 52 g
  • Cholesterol - 569.2 mg
  • Sodium - 1268.1 mg
  • Total Carbohydrate - 30 g
  • Dietary Fiber - 0.2 g
  • Sugars - 25.3 g
  • Protein - 113.1 g
  • Calcium - 92.4 mg
  • Iron - 8.9 mg
  • Vitamin C - 2.1 mg
  • Thiamin - 0.4 mg

Step 1

In a large high-sided skillet, heat 2 tablespoons of oil over medium-high. Season chicken with salt and pepper. Working in two batches add chicken to skillet. Sear, turning to brown all over, about 2 minutes per side. Remove to a plate. Pour the oil out of the skillet and discard.

Step 2

Return skillet to medium. Add remaining 2 tablespoons oil, shallots, garlic, and ginger; cook, stirring, until softened, about 1 minute.

Step 3

Pour ¼ cup stock in the pan and add brown sugar. Boil, stirring frequently, until deep golden in color, about 5 minutes.

Step 4

Carefully and slowly, pour the remaining ¾ cup of stock into the skillet. Stir in the vinegar, fish sauce, and pomegranate molasses. Bring to a boil, and return chicken to skillet, skin side down. Reduce to a simmer, and cook for 10 minutes. Turn chicken and continue to cook, basting occasionally, until the sauce thickens and the chicken is cooked through, about 10 minutes more.

Step 5

Transfer chicken to a platter, drizzle sauce over, and top with jalapeno, pomegranate arils, and cilantro.

Tips & Variations


No special items needed.

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