How to Make Any-night-of-the-week Sautéed Chicken with Pomegranate and Balsamic Vinegar Sauce

Hello everybody, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, sautéed chicken with pomegranate and balsamic vinegar sauce. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

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To begin with this particular recipe, we have to prepare a few components. You can cook sautéed chicken with pomegranate and balsamic vinegar sauce using 12 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Sautéed Chicken with Pomegranate and Balsamic Vinegar Sauce:

1. Prepare 2 California pomegranates
2. Prepare 800 grams Chicken thighs
3. Take 5 Green onions or scallions
4. Prepare 200 ml Water
5. Make ready 1 Chicken stock cube
6. Take 70 ml ☆Balsamic vinegar
7. Prepare 1/2 tsp ☆Salt
8. Make ready 2 tsp ☆Soy sauce
9. Get 3 tsp ☆Brown sugar
10. Take 2 tsp ☆Cornstarch
11. Make ready 1 tsp ☆Dried basil leaves
12. Prepare 3 tbsp Olive oil

Instructions 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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