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