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Chicken Stir Fry with Pomegranate Salsa


  • 2-4 tbsp olive oil
  • 2 large chicken breasts, cubed
  • 4 or more mushrooms, chopped
  • 2 oz. sliced almonds
  • 4 green onions, chopped
  • 2-4 cloves fresh garlic, chopped (quantity depends on personal preference, more if you like)
  • ¼ jar Mrs. Renfro's Pomegranate Salsa
  • ¼-½ C good quality, low salt, chicken stock
  • Kosher salt, fresh ground pepper
  • Jasmine rice, cooked per package instructions


  • Season chicken with salt and pepper, stir fry chicken in olive oil until cooked through, remove to side.
  • In same pan, stir fry mushrooms, add green onions, garlic and almonds, cook through.
  • Return chicken to pan.
  • Add salsa, continue to cook 'til hot.
  • Add chicken stock to preferred consistency to make sauce.

Serve over Jasmine rice.

Print Recipe

Posted in Chicken, Dinner, Pomegranate Salsa

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