Sweet Chili Lime Chicken with Cilantro Couscous

Directions

1. 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.

2. 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.

3. 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.

4. Arrange couscous (or rice) on a serving platter, top with chicken and sauce, and serve with lime wedges.