Lebanese Chicken and Walnut Stir-Fry with Pomegranate Molasses

Name: Lebanese Chicken and Walnut Stir-Fry with Pomegranate Molasses
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Lebanese
Ingredients: 1½ lb (680 g) boneless, skinless chicken breasts, cut into 1-inch bite-size pieces; 1 cup (120 g) walnut halves, toasted; 3 tablespoon (45 ml) pomegranate molasses; 1 whole (200 g) red onion, medium, cut into 1-inch chunks; ½ cup (30 g) fresh flat-leaf parsley, roughly chopped; ¼ cup (12 g) fresh mint leaves, roughly chopped (optional); 3 cloves (15 g) garlic cloves, minced; 3 tablespoon (45 ml) olive oil; ½ teaspoon (2½ g) ground cumin; ½ teaspoon (2½ g) ground coriander; to taste freshly ground black pepper; to taste sea salt; ½ cup (85 g) pomegranate seeds (arils) (optional)

From the MyKitchenBank Kitchen

A vibrant Middle Eastern-inspired stir-fry featuring tender chicken breast, toasted walnuts, and tangy pomegranate molasses. Fresh herbs and warm spices create a balanced, complex flavor profile that's elegant enough for guests yet simple enough for a weeknight dinner. Serve over rice or with flatbread.

Prep: 15 min
Cook: 12 min
Total: 27 min
Makes: 4 servings

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Steps

Before you start

Pat chicken dry so it browns properly
Have all ingredients prepped and measured before you start cooking
Toast walnuts in a dry pan over medium heat for 3–4 minutes until fragrant, then set aside

1
Season the chicken
- Pat the chicken pieces dry with paper towels.
- In a small bowl, combine the ground cumin, ground coriander, and a generous pinch each of sea salt and black pepper.
- Toss the chicken pieces with this spice mixture until evenly coated.
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Ready when: Chicken is coated with spices
Tip: Dry chicken browns better and develops a flavorful crust; wet chicken will steam instead of sear.
2
Heat the skillet and sear chicken
- Heat a 12-inch skillet or wok over medium-high heat.
- Add 2 tablespoons of olive oil and let it shimmer for about 1 minute.
- Working in two batches to avoid crowding, add the chicken pieces and cook for 4–5 minutes, stirring every 30 seconds, until the exterior is golden brown and opaque.
- Transfer to a plate.
- Do not worry about cooking chicken completely through at this stage—it will finish cooking when it returns to the pan.
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Ready when: Chicken exterior is golden brown and the pieces no longer stick to the pan
Tip: Crowding the pan lowers the temperature and causes steaming; use two batches for better browning and flavor.
3
Cook aromatics and spices
- Return the skillet to medium heat and add the remaining 1 tablespoon olive oil.
- Add the minced garlic and cook for about 45 seconds, stirring constantly, until fragrant.
- Add the red onion chunks and cook for 2–3 minutes, stirring often, until the onion begins to soften and the edges turn translucent.
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Ready when: Garlic is fragrant and onion edges are translucent
Tip: Keep the heat at medium so the garlic doesn't burn; burnt garlic tastes bitter.
4
Deglaze and combine
- Pour the pomegranate molasses into the skillet, scraping the bottom with a wooden spoon to lift any browned bits.
- Stir well so the molasses coats the onion and garlic, about 30 seconds.
- Return the seared chicken to the skillet along with any accumulated juices.
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Ready when: Pomegranate molasses is well mixed and no brown bits remain on the pan bottom
Tip: Deglazing captures the flavorful browned bits from the pan, deepening the overall taste.
5
Finish cooking chickenOven 165°F / 75°C
- Increase the heat to medium-high and stir everything together.
- Cook for 2–3 minutes more, stirring frequently, until the chicken is cooked through.
- The internal temperature should reach 165°F (74°C) when measured with an instant-read thermometer in the thickest piece.
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Ready when: Chicken reaches 165°F (74°C) internally; juices run clear when pierced
Tip: Use an instant-read thermometer for accuracy; don't rely on color alone, as the pomegranate molasses darkens the chicken.
6
Add walnuts and herbs
- Remove the skillet from heat.
- Stir in the toasted walnuts and the fresh parsley.
- Add the mint if using.
- Taste the dish and adjust the seasoning with additional sea salt and black pepper as needed.
- The pomegranate molasses should provide tartness; the walnuts should add a subtle earthiness and crunch.
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Ready when: Herbs are evenly distributed and flavors are balanced
Tip: Add herbs off heat to preserve their bright color and fresh flavor.
7
Serve
- Divide the stir-fry among serving bowls or plates.
- Top with pomegranate seeds if using for a pop of color and juicy sweetness.
- Serve immediately over steamed rice, couscous, or with warm flatbread.
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Tip: Pomegranate seeds are best added just before eating so they stay juicy and don't become soft.

Good to know

Tips

Toast your walnuts fresh on the day you cook if possible; they oxidize over time and can develop a rancid taste. A dry skillet over medium heat for 3–4 minutes brings out their full flavor.
Pomegranate molasses is a tart, concentrated syrup available in Middle Eastern markets, specialty grocers, or online. Do not confuse it with grenadine, which is sweetened and used for cocktails.
For a vegetarian version, replace the chicken with 1 pound (450 g) of firm tofu, cubed and pressed, or 1½ cups of cooked chickpeas. Follow the same cooking method, reducing the cooking time in step 5 to 1–2 minutes since tofu and chickpeas are already cooked.
Serve alongside warm rice pilaf (especially with vermicelli), tabbouleh, or flatbread like pita or naan for a complete meal.

Storage & reheating

Leftovers keep in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat for 3–4 minutes, stirring often, until warmed through. Do not reheat in the microwave, as the walnuts can become tough. The dish does not freeze well due to the delicate herb flavors and walnut texture.

Substitutions

pomegranate molasses → a mixture of 2 tablespoons pomegranate juice (or cranberry juice) mixed with 1 tablespoon balsamic vinegar and 1 teaspoon honey. This approximates the tart-sweet profile of pomegranate molasses. The resulting flavor will be slightly less complex but still balanced.
walnut halves → toasted pine nuts or sliced almonds. Pine nuts are traditional in some Levantine dishes and will provide a similar buttery richness; almonds offer a lighter crunch.
red onion, medium → yellow onion. Yellow onion is milder and will cook slightly faster; use the same amount. You'll lose the subtle sweetness and visual appeal of red onion.
fresh flat-leaf parsley → fresh cilantro or a mix of parsley and cilantro. Cilantro adds a different herbaceous note that works well with the warm spices, though it's less traditional in Lebanese cuisine.