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Sticky Pomegranate Chicken

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Sticky pomegranate chicken features tender chicken coated in a glossy, sweet-tangy glaze made with pomegranate juice, honey, and soy sauce. The sauce caramelizes beautifully in the pan, creating a rich, savory dish that feels both comforting and elegant.

Ingredients

  • 4 boneless, skinless chicken thighs (or breasts)
  • 1 tablespoon olive oil
  • 1/2 cup pomegranate juice
  • 2 tablespoons honey
  • 2 tablespoons soy sauce
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon tomato paste
  • 1 teaspoon cornstarch
  • 2 tablespoons water
  • Salt and black pepper to taste
  • Pomegranate arils and chopped parsley for garnish (optional)

Instructions

  1. Pat the chicken dry and season both sides with salt and black pepper.
  2. In a small bowl, whisk together pomegranate juice, honey, soy sauce, garlic, ginger, and tomato paste until combined.
  3. Heat olive oil in a large skillet over medium heat. Cook the chicken for 5–6 minutes per side until golden brown and mostly cooked through. Remove from the pan and set aside.
  4. Pour the pomegranate sauce mixture into the same skillet and bring to a gentle simmer.
  5. In a small bowl, mix cornstarch with water to create a slurry. Stir it into the sauce and simmer until thickened and glossy.
  6. Return the chicken to the skillet, spooning sauce over the top. Simmer for 5–7 minutes until the chicken is fully cooked (internal temperature 165°F/74°C) and well coated.
  7. Garnish with pomegranate arils and chopped parsley before serving.

Notes

  • Use a meat thermometer to ensure chicken reaches 165°F (74°C).
  • Add red pepper flakes or chili sauce for a spicy variation.
  • Substitute pomegranate molasses for juice, reducing honey to balance sweetness.
  • Store leftovers in the refrigerator for up to 4 days.
  • Freeze for up to 2 months and thaw overnight before reheating.
  • Reheat gently on the stovetop with a splash of water if the sauce thickens too much.

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