Pomegranate Glazed Chicken - cooking recipe

Ingredients

GLAZE
1 cup pomegranate juice
1/4 cup lemon juice
1/4 cup crisco canola oil
2 garlic cloves, minced
1 tablespoon honey
1 teaspoon salt
2 tablespoons pomegranate juice
1 tablespoon cornstarch
CHICKEN
1/4 cup crisco canola oil
4 boneless skinless chicken breasts, pounded to an even thickness
2 cups baby carrots, quartered lengthwise
1 small onion, sliced
1/2 cup pomegranate seeds

Preparation

GLAZE: Combine first 6 ingredients. Reserve.
Place pomegranate juice and cornstarch in a small bowl, stir until mixture is combined. Reserved.
CHICKEN: Heat oil on medium-high in a large deep skillet. Brown chicken, about 2 minutes per side. Remove from skillet. Reserve.
Add carrots and sliced onion to skillet. Cook on medium heat 5 minutes, stirring often. Add reserved glaze mixture. Bring to a boil, lower heat to medium-low and simmer for 5 minutes. Add back browned chicken. Cook for an additional 5 minutes, turning occasionally to coat with glaze.
Remove chicken and place on clean dish. Add reserved cornstarch mixture into skillet; stir to combine well.
Bring glaze to boil and allow to thicken. Add pomegranate seeds and place chicken back in skillet and turn to coat with glaze. Serve on rice.