In a glass jar or bowl, mix the pomegranate juice, olive oil, red wine vinegar, honey, and lemon juice together.

Season with a pinch of red pepper flakes, salt, and pepper to your preferred taste. Set aside and begin cooking the chicken.

Toss the cubed chicken with cornstarch, salt, and pepper.

Heat olive oil in a large frying or saute pan over medium high heat

Cook the chicken for 10 minutes, using a flat bottomed spoon to scrap up any bits stuck to the bottom

Remove the chicken from the pan and set aside.

Reduce the heat to medium and add an extra drizzle of oil and Add the shallot, cook 3 min, then add the garlic 1 min.

Pour in the pomegranate sauce and simmer to reduce to slightly at low heat, about 3 minutes.

Meanwhile, preheat a medium fry pan over medium with sesame oil.

Pat dry the broccolini and add to the pan. Season with salt and pepper.

Cook for 8-9 minutes until cooked through and bright green, depending on the thickness of your broccolini.

Toss in the sesame seeds and set aside still in the pan.

Once the pomegranate sauce has reduced slightly, add the chicken back into the pan to coat in the sauce. Reheat for 3 minutes.

Serve the chicken in broccolini with a big serving of rice or couscous and topped with pomegranate arils on top. Enjoy!