Sweet Chili Lime Chicken with Cilantro Couscous
"Chicken breast cubes simmered in a sweet and spicy lime-soy glaze are served with cilantro couscous in this quick and easy supper."
Ingredients
| 1 | tablespoon |
olive oil
|
|
| 1 | pound |
chicken breast halves, boneless, skinless
cubed |
|
| 1 | pinch |
monosodium glutamate
(like Accent) or salt and pepper |
* |
| 6 | tablespoons |
soy sauce, sodium reduced
or regular dark soy sauce |
|
| 6 | tablespoons |
brown sugar, light
|
|
| ½ | teaspoon |
red pepper flakes
or more, to taste |
* |
| 1 | large |
limes
zested and juiced |
|
| 2 | cups |
vegetable stock
or broth, or low sodium chicken broth |
|
| 1 | cup |
couscous
or basmati rice (cook 20 min.) |
|
| ⅓ | cup |
cilantro
chopped |
|
| 1 | x |
limes
cut into 4 wedges (for garnish) |
* |
Directions
Heat olive oil in a large skillet over medium heat; cook and stir chicken breast cubes until the juices run clear and chicken is no longer pink, about 5 to 6 minutes (sprinkle with MSG or salt and pepper as is cooks). Remove from skillet.
In a bowl, mix together soy sauce, brown sugar, red pepper flakes, lime juice and zest, stirring to dissolve the sugar. Pour this sauce into the same hot skillet and bring to a boil; reduce heat to low and simmer, stirring occasionally, until sauce begins to reduce slightly, about 3 to 4 minutes. Add cooked chicken cubes to the sauce and cook until the sauce forms a glaze on the chicken pieces, about 2 to 3 minutes, stirring often.
Meanwhile, bring vegetable broth to a boil in a saucepan. Stir in couscous; turn off heat and let couscous stand until the broth is absorbed, about 5 minutes. (If using basmati rice, place rinsed and drained rice in saucepan with the broth. Bring to a boil; cover and reduce heat to low and simmer for 20 minutes.) Stir in the chopped cilantro.
Arrange couscous (or rice) on a serving platter, top with chicken and sauce, and serve with lime wedges.
Nutrition Facts
Serving Size 343g (12.1 oz)
happyzhangbo
Hmmm, this looks delicious. I'm wondering what to send for today's newsletter, and now I know the answer. Thanks for sharing another mouth-watering recipe with photo as always. Happy Cooking :)
over 8 years ago