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."
Yield
4 servingsPrep
15 minCook
15 minReady
35 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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) |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil
|
|
| 453.6 | g |
chicken breast halves, boneless, skinless
cubed |
|
| 1 | pinch |
monosodium glutamate
(like Accent) or salt and pepper |
*
|
| 9E+1 | ml |
soy sauce, sodium reduced
or regular dark soy sauce |
|
| 9E+1 | ml |
brown sugar, light
|
|
| 2.5 | ml |
red pepper flakes
or more, to taste |
|
| 1 | large |
limes
zested and juiced |
|
| 473 | ml |
vegetable stock
or broth, or low sodium chicken broth |
|
| 237 | ml |
couscous
or basmati rice (cook 20 min.) |
|
| 79 | ml |
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.
