Name: Sticky Pomegranate Ginger Chicken and Broccoli with Coconut Brown Rice
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Asian
Ingredients: 1 cup 100% pomegranate juice; 2 tbsp low sodium soy sauce (or tamari for gluten-free); 1 tbsp rice vinegar; 2 cloves garlic, minced; 2 tsp fresh grated ginger or ginger paste; 1/2 tsp cornstarch; 1 tsp cold water; 1/2 cup brown rice; 1/4 tsp salt; 3/4 cup water; 3/4 cup canned light coconut milk; 2 tsp sesame oil; 1 tbsp cornstarch; 1 (8-10 oz) boneless, skinless chicken breast, cut into 1-inch cubes; 1 small head broccoli, cut into 1-inch pieces (about 2 cups); sesame seeds, sliced green onion, or pomegranate arils, for garnish (optional)

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Need a healthy dinner idea? This sticky pomegranate ginger chicken and broccoli with coconut brown rice is simple, flavorful and nutritious. It's like your favorite takeout, but better! (gluten-free, dairy-free, no added sugar)

closeup of pomegranate ginger chicken and broccoli on top of coconut brown rice on a plate.

Feeling uninspired by that chicken breast sitting in your fridge? It's easy to fall into a dinner rut, cooking the same few dishes over and over. Maybe it's because you can't (or don't have time to) think of anything else. Or maybe you just automatically buy the same ingredients each time you go to the store. Whatever the case, this delicious dish will help you branch out and make dinner a little more interesting with Asian-inspired flavors and antioxidant rich pomegranate juice!

overhead view of sticky pomegranate ginger chicken with broccoli on top of coconut brown rice.

Why You'll Love Sticky Pomegranate Ginger Chicken and Broccoli

This pomegranate ginger chicken and broccoli packs a serious flavor and nutrient punch in one easy dinner. The sauce is made with only a few simple but flavorful ingredients, so that you only have to whisk together the sauce, then cook the chicken and broccoli while the rice steams. You end up with a sweet, sticky, slightly tangy Asian-inspired dish that is family friendly and much healthier than takeout.

What Makes This Dinner Healthy?

Between lean chicken breast, broccoli, whole grain brown rice, and pomegranate juice, this dish is loaded with protein, fiber, and tons of antioxidants! Protein and fiber are both key to a filling meal, and this one certainly won't leave you hungry. Pomegranate juice packs in tons of antioxidants, and also lends natural sweetness so you don't need any added sugar.

overhead view of ingredients needed to make pomegranate ginger chicken and broccoli on a white backdrop.

How To Make Sticky Pomegranate Chicken and Broccoli with Coconut Brown Rice

two image collage showing uncooked brown rice and coconut milk in a pot, and cooked brown rice in a pot.

Make the Rice

Bring brown rice, salt, water, and coconut milk to a boil in a medium saucepan.
Cover, lower the heat and simmer on low until the rice is cooked through, about 45 minutes.

six image collage showing steps for making pomegranate ginger chicken with broccoli.

Make The Pomegranate Chicken and Broccoli

Whisk the pomegranate juice, soy sauce, vinegar, ginger and garlic in a small saucepan and bring to a boil. Simmer until the sauce is reduced by half, about 30 minutes. Turn off the heat. Whisk ½ teaspoon cornstarch with 1 teaspoon water and whisk into the sauce.
Toss the chicken with remaining 1 tablespoon cornstarch to evenly coat it.
Heat the oil in a nonstick skillet over medium high heat. Add the chicken and brown it on all sides.
Stir in the broccoli.
Pour in the reduced sauce and cook, stirring, until the chicken is cooked through, about 5-10 more minutes.
Serve chicken and broccoli with rice and sprinkle with sliced green onion, sesame seeds and/or pomegranate arils if you'd like.

Ingredient Substitutions

For gluten-free, use tamari or coconut aminos in place of soy sauce.
You can use white rice in place of brown, if you'd like. Reduce the water and coconut milk to ½ cup each and simmer for 15 minutes.
You can use frozen broccoli in place of fresh. If you don't have broccoli, you can substitute your favorite vegetable. Snap peas or thinly sliced carrots would be good!

pomegranate ginger chicken and broccoli on top of coconut brown rice on a plate with a gold fork.

More Healthier-Than-Takeout Asian Dinners You'll Love

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Sticky Pomegranate Ginger Chicken and Broccoli with Coconut Brown Rice

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Author: Kaleigh
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yield: 2-3 servings 1x
Category: main dish
Method: stovetop
Cuisine: Asian

Ingredients

Scale

For Pomegranate Sauce:

1 cup 100% pomegranate juice
2 tbsp low sodium soy sauce (or tamari for gluten-free)
1 tbsp rice vinegar
2 cloves garlic, minced
2 tsp fresh grated ginger or ginger paste
½ tsp cornstarch
1 tsp cold water

For Coconut Brown Rice:

½ cup brown rice
¼ tsp salt
¾ cup water
¾ cup canned light coconut milk

For Chicken:

2 tsp sesame oil
1 tbsp cornstarch
1 (8-10 oz) boneless, skinless chicken breast, cut into 1-inch cubes
1 small head broccoli, cut into 1-inch pieces (about 2 cups)
sesame seeds, sliced green onion, or pomegranate arils, for garnish (optional)

Instructions

In a small saucepan, whisk together pomegranate juice, soy sauce, rice vinegar, garlic and ginger. Gently simmer over low heat until reduced by half (about 30 minutes).
Turn off the heat. Whisk together ½ teaspoon of the cornstarch and 1 teaspoon cold water. Whisk into the sauce.
Meanwhile, prepare the rice. Add rice, salt, water and coconut milk to a saucepan and bring to a boil. Cover, turn heat to low, and simmer until rice has absorbed all of the liquid, about 45 minutes.
When rice has about 15 minutes remaining, heat sesame oil over medium heat in a large nonstick skillet or wok. Toss chicken with cornstarch to coat well. Brown chicken on all sides, about 10 minutes.
Add broccoli to skillet and cook, stirring, about 2 minutes.
Add sauce to the skillet and stir to coat. Continue cooking over medium-low heat until sauce is thickened and chicken is cooked through, 5-10 minutes.
Serve chicken and broccoli with sauce from the pan on top of coconut rice. Sprinkle with sesame seeds, green onion and/or pomegranate arils (optional).

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Sauce can be made up to 5 days in advance and stored in the refrigerator. It can also be frozen.
You can use white rice in place of brown, if you'd like. Reduce the water and coconut milk to ½ cup each and simmer for 15 minutes.
You can use frozen broccoli in place of fresh. If you don't have broccoli, you can substitute your favorite vegetable. Snap peas or thinly sliced carrots would be good!

Keywords: pomegranate ginger chicken, pomegranate chicken and broccoli