Rub:
1 tablespoon olive oil
1 tsp EACH ground ginger, garlic pwdr
1/2 tsp EACH onion pwdr, salt
1/4 teaspoon pepper
Pomegranate Coconut Sauce:
3/4 cup quality coconut milk (I like Chaokoh)
3/4 cup pomegranate juice
3 tablespoons quality hoisin sauce (like Lee Kum Kee or Kikkoman)
2 tablespoons lime juice
1 tablespoon low sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon brown sugar
1 tsp EACH garlic pwdr, dried basil
1/2 tsp EACH onion pwdr, ground ginger
1/4 tsp EACH salt, pepper
1 1/2 teaspoons Sriracha/Asian hot red chili sauce (more or less to taste)
Garnish:
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
In a medium bowl, whisk together Pomegranate Coconut Sauce ingredients. Set aside. Mix Rub Ingredients together in a small bowl and rub all over chicken. Heat 1 tablespoon olive oil in a large skillet over medium high heat. Add chicken and cook 3-4 minutes per side or until cooked through. Remove chicken to plate. Add Pomegranate Coconut Sauce and simmer until thickened to desired consistency, Add chicken back to skillet, and spoon sauce over chicken. Garnish with desired toppings and serve over rice.