Chicken with pomegranate sauce, broccoli, mushrooms and rice is an easy dinner loaded with simple ingredients. If broccoli isn’t a vegetable your family loves you can replace it with spinach or asparagus. This dish is great for a busy weeknight when things are hectic.

Ingredients

• 2 lb chicken breast fillet
• 250 g champignon
• 300 g fresh or frozen broccoli
• 4 tbsp sesame seeds
• 1 cup pomegranate seeds
• 4 tbsp flour

For rice:

• 1 1/2 cups basmati rice
• 1 inch ginger root
• 2 cups chicken broth or water
• Salt to taste

For the sauce:

• 1/2 cup pomegranate juice
• 1/4 cup soy sauce
• 1 tbsp dark sesame oil
• 1 tbsp rice vinegar
• 2 tbsp brown sugar
• 2 cloves of garlic
• 1 tsp chili paste

Preparation

1. Peel ginger and grate finely.
2. Rinse rice and dry. Fry rice in a small frying pan with vegetable oil over medium heat, stirring, for 3 minutes. Add ginger and fry for one more minute. Pour in chicken broth and bring to a boil. Then cover the pan and reduce heat. Simmer for 20 minutes.
3. Cut mushrooms into slices. Cut broccoli into small florets.
4. Cut chicken fillet into small cubes and put them into a plastic bag. Add flour and shake to cover all pieces of chicken with flour.
5. Peel garlic and pestle with a pinch of salt into paste.
6. In a small bowl, mix sesame oil, pomegranate juice, soy sauce, rice vinegar, brown sugar, garlic and chili paste.
7. Heat a large wok or pan over high heat. Pour in 1 tablespoon of olive oil. Fry chicken until golden brown from all sides, for 3-4 minutes. Transfer chicken to a plate and keep warm.
8. Heat the wok over high heat again and pour in 1 tablespoon of olive oil. Fry broccoli and mushrooms, stirring, for 3-5 minutes. Reduce heat to minimum and pour in the sauce. Return the chicken fillet to the wok, bring to a boil and cook for 7-10 minutes until the sauce thickens. Remove the wok from the heat and add 3 tablespoons of sesame seeds, mix.
9. Put rice on plates. Top with chicken and vegetables. Sprinkle with the remaining sesame seeds and pomegranate seeds.