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Homemade Asian Pomegranate Coconut Chicken Skillet photo

Asian Pomegranate Coconut Chicken Skillet

This Asian Pomegranate Coconut Chicken Skillet is a vibrant one-pan wonder that bursts with flavor and is quick to prepare!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
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 coconut milk (quality, e.g., Chaokoh)
  • 3/4 cup pomegranate juice
  • 3 tablespoons hoisin sauce (quality, e.g., 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 (Asian hot red chili sauce, more or less to taste)
For the Toppings:
  • 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)
  • Cilantro (for garnish)

Equipment

  • Large skillet
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Sharp knife
  • Cutting board
  • Serving platter

Method
 

Step by Step Instructions
  1. Start by trimming any excess fat from the chicken thighs and patting them dry with paper towels. This step ensures a better sear and helps the spices stick.
  2. In a small bowl, combine the ground ginger, garlic powder, onion powder, salt, and pepper. Sprinkle this spice mixture generously over both sides of the chicken thighs.
  3. In your large skillet, heat 1 tablespoon of olive oil over medium-high heat. Once hot, add the seasoned chicken thighs. Sear for about 5-7 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
  4. In the same skillet, reduce the heat to medium. Add the coconut milk, pomegranate juice, hoisin sauce, lime juice, soy sauce, rice vinegar, brown sugar, garlic powder, dried basil, ground ginger, salt, pepper, and Sriracha. Whisk them together, scraping up any browned bits from the bottom of the skillet.
  5. Return the seared chicken thighs to the skillet, nestling them into the sauce. Cover and simmer for about 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
  6. Once the chicken is cooked through and the sauce has thickened, remove the skillet from heat. Sprinkle crushed peanuts, sweetened coconut flakes, and pomegranate seeds over the chicken. Garnish with fresh cilantro for a pop of color and freshness.

Notes

  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat in a skillet over medium heat with a splash of coconut milk or pomegranate juice.
  • For a lighter sauce, substitute coconut milk with almond or soy milk.