This lamb with pomegranate sauce is one of the best meals I’ve had in a long time and is about as seasonally suitable as it gets.
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons peanut oil
- 6 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 bunch green onions, chopped
- 1 teaspoon salt
- 1 pound boneless skinless chicken breasts, cut into strips
- 2 onions, thinly sliced
- 1 cup sliced cabbage
- 1 red bell pepper, thinly sliced
- 2 cups sugar snap peas
- 1 cup chicken broth
- 2 tablespoons soy sauce
- 2 tablespoons white sugar
- 2 tablespoons cornstarch
Instructions
- Heat peanut oil in a wok or large skillet. When oil begins to smoke, quickly stir in 2 cloves minced garlic, ginger root, green onions and salt. Stir fry until onion becomes translucent, about 2 minutes. Add chicken and stir until opaque, about 3 minutes. Add remaining 4 cloves minced garlic and stir. Add sweet onions, cabbage, bell pepper, peas and 1/2 cup of the broth/water and cover.
- In a small bowl, mix the remaining 1/2 cup broth/water, soy sauce, sugar and cornstarch. Add sauce mixture to wok/skillet and stir until chicken and vegetables are coated with the thickened sauce. Serve immediately, over hot rice if desired.
Nutrition Facts
| Calories | 337 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 67 mg |
| Dietary Fiber | 6 g |
| Protein | 32 g |
| Saturated Fat | 2 g |
| Sodium | 1364 mg |
| Sugars | 12 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Great recipe I added some cumin and pepper for more flavor
Good taste.. healthy…
No changes, family devoured this.
Very good! I used peppers, broccoli, onions, snap peas, and water chestnuts. I did use 1/2 cup more chicken broth to keep moist. Sprinkled with toasted sesame seeds. The chicken was so tender after cooking with veggies.
I only changed out the vege’s to what I had on hand, no peppers or green onions, used asparagus, red onion only, celery, and julienne carrots. Love the sauce, it was lighter than others (subbed monkfruit sugar instead of reg sugar)and used velveted chicken (recipe is on this site) and that made it perfect! Great flavors!
Husband loves this!! Cut small amount of garlic and need to keep salt/sodium to a minimum. Definitely will make again and again.
Flavor was good, but it was too soupy.
I thought this was okay. None of my family enjoyed it, though. I decreased sugar to 1 tbl and if I ever make it again, I’ll omit the sugar altogether. Instead, I’ll add red pepper flakes to give it a little heat. But I probably won’t repeat this meal.
Fabulous flavor. Cut sugar in half and added what I had leftover in frig…broccoli, water chestnuts. Used half Sesame oil and half regular oil as didn’t have peanut oil
My family loved this recipe! My wife said next time I make it to add more garlic!
I really enjoyed this recipe, but did modify it a bit to my own style taste. Instead of using peanut oil I used a combo of sesame seed oil and olive oil. I added a little extra ginger and took out the sugar completely. I didn’t have cabbage or snap peas in the house, so I switched that out with carrots. I also used less of the cornstarch (about half) for thinking the sauce. I think over all this is a great Base recipe that anyone can tweek to their style.
Very tasty. Once you have all of the prep work done this dish comes together very quickly. Thanks for sharing.
I may not have used quality garlic but felt this was pretty bland. Next time I’ll use more and fresher garlic and/or some garlic powder.
pretty dang good…used snow peas but they are soo stringy!
Good flavor but was unclear about using broth or water as listed in the directions not the ingredients. I tried to follow the recipe since it was the first time. WIll make again. Thanks.
Really really good. Too little garlic flavor, probably because I had to use bok choy instead of cabbage.
This recipe has potential, but as written lacks flavor and isn’t clear. I used 2 whole white onions (racquetball size) and after adding felt the dish was overwhelmingly onion, so I fished a bunch out. And it says to add the cabbage, peas, etc, and cover, but not for how long. Are we cooking, or just retaining heat while we make the sauce. And nothing about trimming the ends of the snap peas. 5 stars is means it’s as good/better than restaurant food. 1 star means I regret making it. So 3 stars because I’ve cooked enough to fill in the missing instructions and the taste was only average.
This wasn’t bad. I kicked it up a notch by adding a habenero and jalapeño. The best part was adding a side of noodles flavored with little hoison sauce.
Very good. The vegetables were a little crunchier than I like, so next time I will cook them a little longer. Good flavor!
It was delicious!
It looks belicuse but I am afrade that you will have to show me how to add a recipe.