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Asian Pomegranate Coconut Chicken Skillet
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Asian Pomegranate Coconut Chicken Skillet

Enjoy something delicious and satisfying with this easy-to-make recipe.

Prep Time
15 mins
Cook Time
8 mins
Total Time
23 mins
Servings: 4 -6
Cuisine: Asian

Ingredients

  • 6 chicken thighs boneless skinless, trimmed
Rub
  • 1 tablespoon olive oil
  • 1 tsp garlic powder
  • 1 tsp ground ginger
  • 1/2 tsp salt
  • 1/2 tsp onion powder
  • 1/4 teaspoon black pepper
Pomegranate Coconut Sauce
  • 3/4 cup coconut milk I like Chaokoh, quality
  • 3/4 cup pomegranate juice
  • 3 tablespoons hoisin sauce like Lee Kum Kee or Kikkoman, quality
  • 2 tablespoons lime juice
  • 1 tablespoon soy sauce low sodium
  • 1 tablespoon rice vinegar
  • 1 tablespoon brown sugar
  • 1 tsp EACH dried basil
  • 1 tsp EACH garlic powder
  • 1/2 tsp EACH ground ginger
  • 1/2 tsp EACH onion powder
  • 1/4 tsp EACH salt
  • 1/4 tsp EACH black pepper
  • 1 1/2 teaspoons Sriracha sauce more or less to taste, Asian hot red chili sauce
Garnish
  • 1/2 cup peanuts or more to taste, crushed
  • 1/3 cup sweetened coconut flakes (or more to taste)
  • 3 tablespoons pomegranate seeds (or more to taste)
  • cilantro

Instructions

    Cup of Yum
  1. In a medium bowl, whisk together Pomegranate Coconut Sauce ingredients. Set aside
  2. Mix Rub Ingredients together in a small bowl and rub all over chicken.
  3. 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.
  4. Add Pomegranate Coconut Sauce and simmer until thickened to desired consistency, Add chicken back to skillet, and spoon sauce over chicken.
  5. Garnish with desired toppings and serve over rice.