This chicken pomegranate stir-fry is a vibrant, flavorful dish that brings together tender chicken, earthy mushrooms, toasted walnuts, and the sweet-tart depth of pomegranate molasses. Inspired by Middle Eastern flavors, it’s quick enough for a weeknight dinner yet elegant enough to serve guests. Serve it over basmati rice for a colorful and satisfying meal that’s both hearty and refreshing.
INGREDIENTS:
2 tablespoons olive oil
1 lb. skinless-boneless chicken breasts, cut into small chunks
1 onion, sliced
1 cup mushrooms, sliced
1/2 cup walnuts, chopped
1/3 cup pomegranate syrup or pomegranate molasses (available at international stores or online)
1/4 cup water
1 tablespoon sugar
1 tablespoon chutney (optional)
METHOD:
Heat olive oil in a large skillet or sauté pan over medium-high heat.
Add chicken, onion, and mushrooms. Cook, stirring occasionally, until the chicken is nearly cooked through and the vegetables are softened, about 6–8 minutes.
Add the walnuts and cook for another 2 minutes to lightly toast them.
Stir in the pomegranate syrup and water. Bring to a gentle boil, then add the sugar. Reduce heat to medium-low and simmer until the liquid thickens into a glossy sauce, about 5–7 minutes.
If using, stir in chutney during the last minute of cooking for added depth.
Serve hot over basmati rice.
YIELD: 4 servings
SOURCE: Chef Harry Khani of Café Stravaganza
