Pomegranate seeds add a punch of sweet-tart flavor to this easy and healthy stir-fry. Thinly sliced pork tenderloin or peeled, deveined shrimp can be substituted for the chicken. For extra nutrition, serve with brown rice or quinoa.

Source: Midwest Living

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Recipe Summary

hands-on:
25 mins
total:
25 mins
Servings:
4
Yield:
4 cups stir-fry
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, toss the chicken with the cumin, coriander and paprika. In a wok or very large skillet, heat oil over medium-high heat. Add carrots and onion wedges, cook and stir for 2 minutes. Add chicken, cook and stir 5 minutes. Add 1/4 cup pomegranate seeds and cook for 1 to 2 minutes more or until chicken is no longer pink and vegetables are tender. Add a splash of water to reach desired sauciness.

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  • Spoon over rice. Garnish with additional pomegranate seeds and/or chopped pistachios.

Nutrition Facts

352 calories; fat 10g; cholesterol 83mg; saturated fat 2g; carbohydrates 33g; mono fat 5g; poly fat 2g; trans fatty acid 0g; insoluble fiber 3g; sugars 5g; protein 30g; vitamin a 5294.3IU; vitamin c 5.4mg; thiamin 0.3mg; riboflavin 0.3mg; niacin equivalents 12.6mg; vitamin b6 1.2mg; folate 70.2mcg; vitamin b12 0.2mcg; sodium 109mg; potassium 633mg; calcium 43mg; iron 2.4mg.
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