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Asian Pomegranate Coconut Chicken Skillet

Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 4 -6

Ingredients

  • 6 boneless skinless chicken thighs, trimmed

Rub

  • 1 tablespoon olive oil
  • 1 tsp EACH ground ginger, garlic pwdr
  • 1/2 tsp EACH onion pwdr, salt
  • 1/4 teaspoon pepper

Pomegranate Coconut Sauce

  • 3/4 cup quality coconut milk (I like Chaokoh)
  • 3/4 cup pomegranate juice
  • 3 tablespoons quality hoisin sauce (like Lee Kum Kee or Kikkoman)
  • 2 tablespoons lime juice
  • 1 tablespoon low sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon brown sugar
  • 1 tsp EACH garlic pwdr, dried basil
  • 1/2 tsp EACH onion pwdr, ground ginger
  • 1/4 tsp EACH salt, pepper
  • 1 1/2 teaspoons Sriracha/Asian hot red chili sauce (more or less to taste)

Garnish

  • 1/2 cup peanuts, crushed (or more to taste)
  • 1/3 cup sweetened coconut flakes (or more to taste)
  • 3 tablespoons pomegranate seeds (or more to taste)
  • cilantro

Instructions

  • In a medium bowl, whisk together Pomegranate Coconut Sauce ingredients. Set aside
  • Mix Rub Ingredients together in a small bowl and rub all over chicken.
  • Heat 1 tablespoon olive oil in a large skillet over medium high heat. Add chicken and cook 3-4 minutes per side or until cooked through. Remove chicken to plate.
  • Add Pomegranate Coconut Sauce and simmer until thickened to desired consistency, Add chicken back to skillet, and spoon sauce over chicken.
  • Garnish with desired toppings and serve over rice.