Asian Pomegranate Coconut Chicken Skillet

6 boneless skinless chicken thighs, trimmed or tenderloins

Rub

1 Tbl olive oil

1 tsp EACH  ground ginger, garlic powder

1/2 tsp EACH onion powder, salt

1/4 tsp pepper

Pomegranate Coconut Sauce

3/4 c. coconut milk

3/4 cup pomegranate juice

3 Tbl hoisin sauce

2 Tbl lime juice

1 Tbl soy sauce

1 Tbl rice vinegar

1 Tbl brown sugar

1 tsp EACH garlic powder, dried basil

1/2 tsp EACH onion powder, ground ginger

1/4 tsp EACH salt, pepper

1 1/2 tsp Sriracha/ Asian hot red chili sauce- more or less to taste 

Garnish

1/2 cup peanuts crushed

1/3 toasted coconut flakes

3 Tbl pomegranate seeds

cilantro

1. Mix Rub Ingredients together in a small bowl and rub all over chicken.
2. 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.
3. Add Pomegranate Coconut Sauce and simmer until thickened to desired consistency, Add chicken back to skillet, and spoon sauce over chicken. 
4. Garnish with desired toppings and serve over rice or coconut rice.
   
   Recipe from Carlsbad Cravings