Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, sautéed chicken with pomegranate and balsamic vinegar sauce. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Sautéed Chicken with Pomegranate and Balsamic Vinegar Sauce is one of the most favored of current trending foods in the world. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions daily. They are fine and they look wonderful. Sautéed Chicken with Pomegranate and Balsamic Vinegar Sauce is something that I’ve loved my whole life.

To begin with this particular recipe, we must prepare a few ingredients. 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. Take 800 grams Chicken thighs
3. Take 5 Green onions or scallions
4. Make ready 200 ml Water
5. Take 1 Chicken stock cube
6. Prepare 70 ml ☆Balsamic vinegar
7. Prepare 1/2 tsp ☆Salt
8. Take 2 tsp ☆Soy sauce
9. Make ready 3 tsp ☆Brown sugar
10. Make ready 2 tsp ☆Cornstarch
11. Take 1 tsp ☆Dried basil leaves
12. Take 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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