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© Meredith Corporation. All rights reserved. Used with permission.
(4 cups stir-fry)
In a large bowl, toss the chicken with the cumin, coriander and paprika. In a wok or very large skillet, heat oil over medium-high heat. Add carrots and onion wedges, cook and stir for 2 minutes. Add chicken, cook and stir 5 minutes. Add 1/4 cup pomegranate seeds and cook for 1 to 2 minutes more or until chicken is no longer pink and vegetables are tender. Add a splash of water to reach desired sauciness.
Spoon over rice. Garnish with additional pomegranate seeds and/or chopped pistachios.