Pomegranate Asian Chicken Stir-fry

Serves 4-6

  • 3 Chicken breasts, cut in to 1/2 inch strips
  • 3 Tablespoons Corn Starch
  • 1 cup Skylake Ranch Pomegranate Marinade
  • 1/2 cup Soy sauce
  • 1/4 teaspoon Ginger powder
  • 1/4 cup vegetable oil
  • 2 Carrots, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1/2 Medium Onion, Thinly sliced
  • 2 Broccoli crowns, cut
  • 1 bouillon cube
  • 4 cups of cooked rice or chow-mien noodles
  • Mongolian fire oil (optional)
  • Chopped peanuts (optional)
  1. Mix together Skylake Ranch Pomegranate Marinade, soy sauce and ginger powder, set aside.

  2. Coat chicken with corn starch by putting in a zip lock bag and shake till chicken is well coated. Then add half of the pomegranate marinade mixture into the bag, reserve the remaining marinade for the sauce. Let marinade for 30 minutes to 3 hours.

  3. In a large skillet or wok, heat 2 tablespoons of vegetable oil on medium high heat; stir-fry chicken until no longer pink, about 3-5 minutes. Remove and keep warm.

  4. Add remaining oil; stir-fry broccoli, carrots, onion, red and yellow bell peppers, for 4-5 minutes or until crisp and tender.

  5. Add remaining Pomegranate marinade and a bouillon cube. Stir until bouillon cube is dissolved. Return chicken to wok. Cook and stir until sauce is thick and bubbly.

  6. Optional: add Mongolian fire oil after you have added the bouillon cube. Use as much or a little as you like.

  7. Spoon over rice or chow-mien noodles.

    Collections: Marinade Recipes, Recipes

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