Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, sautéed chicken with pomegranate and balsamic vinegar sauce. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Sautéed Chicken with Pomegranate and Balsamic Vinegar Sauce is one of the most well liked of recent trending foods on earth. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions every day. They’re nice and they look wonderful. Sautéed Chicken with Pomegranate and Balsamic Vinegar Sauce is something that I have loved my whole life.

To get started with this recipe, we must first prepare a few components. You can have sautéed chicken with pomegranate and balsamic vinegar sauce using 12 ingredients and 8 steps. Here is how you can achieve that.

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

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

Steps 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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