How to make it

1. Place the chicken into a large bowl. Add in the all purpose flour. Toss the chicken in the flour until all of the pieces are well coated.
2. Heat 1 tablespoon of the Lee Kum Kee Pure Sesame Oil in a wok over medium-high heat. Working in batches, add in the chicken and cook until it has browned on all sides, about 3-4 minutes. Remove the chicken from the wok and wipe out the pan. 
3. In a bowl, mix together 1 tablespoon of the remaining Lee Kum Kee Pure Sesame Oil, pomegranate juice, Lee Kum Kee Panda Brand Premium Cooking Soy Sauce, Lee Kum Kee Panda Brand Lemongrass Chili Flavored Hoisin Sauce, Lee Kum Kee Seasoned Rice Vinegar, brown sugar, Lee Kum Kee Minced Garlic, and chili paste.
4. Heat the wok over high heat. Add in the remaining tablespoon of Lee Kum Kee Pure Sesame Oil. Then mix in the broccoli and mushroom. Cook until lightly browned, 3-5 minutes. Reduce the heat to low and pour in the sauce mixture. Add the chicken back to the wok and bring it to a bubble. Simmer for 5-10 minutes until the sauce thickens and coats the chicken. Remove the wok from heat and mix in the sesame seeds. Top with pomegranate seeds and sliced green onions. Enjoy!