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Easy Asian Pomegranate Coconut Chicken Skillet photo

Asian Pomegranate Coconut Chicken Skillet

This Asian Pomegranate Coconut Chicken Skillet is bursting with flavor! Juicy chicken thighs in a creamy coconut sauce with a hint of heat and sweetness.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken:
  • 6 pieces boneless skinless chicken thighs trimmed
  • 1 tablespoon olive oil
  • 1 teaspoon ground ginger
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
For the Sauce:
  • 3/4 cup quality coconut milk like Chaokoh
  • 3/4 cup pomegranate juice
  • 3 tablespoons quality hoisin sauce like Lee Kum Kee or Kikkoman
  • 2 tablespoons lime juice
  • 1 tablespoon low sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon brown sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 teaspoons Sriracha or Asian hot red chili sauce more or less to taste
For Garnish:
  • 1/2 cup peanuts crushed (or more to taste)
  • 1/3 cup sweetened coconut flakes or more to taste
  • 3 tablespoons pomegranate seeds or more to taste
  • to taste cilantro for garnish

Equipment

  • Large skillet
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Knife and cutting board
  • Serving Platter

Method
 

Instructions
  1. Step 1: Prepare the Ingredients. Start by trimming the chicken thighs and setting them aside. Measure out all your spices, sauces, and liquids, so you’re ready to go.
  2. Step 2: Sear the Chicken. In a large skillet, heat the olive oil over medium-high heat. Season the chicken thighs with ground ginger, garlic powder, onion powder, salt, and pepper. Once the oil is hot, add the chicken thighs and sear for about 6-7 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set it aside on a plate.
  3. Step 3: Make the Sauce. In the same skillet, add the coconut milk, pomegranate juice, hoisin sauce, lime juice, soy sauce, rice vinegar, and brown sugar. Stir well to combine and bring the mixture to a gentle simmer.
  4. Step 4: Add Flavor. To the simmering sauce, add garlic powder, dried basil, ground ginger, salt, pepper, and Sriracha. Adjust the heat level according to your preference. Stir until everything is well incorporated.
  5. Step 5: Return the Chicken. Once the sauce is fragrant and slightly thickened, return the seared chicken thighs to the skillet. Spoon some of the sauce over the chicken to coat it well. Allow it to simmer for an additional 5 minutes.
  6. Step 6: Garnish and Serve. Remove the skillet from the heat. Sprinkle the crushed peanuts, sweetened coconut flakes, and pomegranate seeds over the chicken. Garnish with fresh cilantro before serving. Your Asian Pomegranate Coconut Chicken Skillet is now ready to be enjoyed!

Notes

  • For a leaner option, substitute chicken thighs with boneless chicken breasts.
  • Use light coconut milk for a lower-calorie version.
  • Maple syrup or honey can replace brown sugar for a natural sweetener.