Cut chicken into thin slices and combine with soy sauce, garlic, ginger and 2 tsp oil. Cover and keep chilled for an hour if time permits or up to 3 hours in advance.
Bring chicken broth to a simmer. Stir in couscous and cover with a lid. Remove from heat and allow to rest for 5 minutes.
Meanwhile, heat remaining 3 tsp oil over medium-high heat in a wok or large skillet. Add chicken slices and cook until lightly browned and cooked through, tossing occasionally for about 6 minutes.
Reduce heat to medium-low and stir in 3/4-1 cup of peanut sauce. You want enough to coat the chicken and make it saucy. Allow peanut sauce to warm but don't let it get too hot or it may separate.
Fluff couscous with a fork and divide between serving bowls. Top with chicken, a drizzle of sauce and garnish with green onion, cilantro and chili peppers if desired.
Recipe Notes
-You can use my delicious Peanut Sauce or store-bought peanut sauce.
-Prep time does not include making the peanut sauce.
Combine all ingredients in a medium saucepan. Whisk over low-medium heat until smooth. Increase heat to medium and whisk until slightly thickened and the sauce comes barely to a simmer (do not boil).
Remove from heat and adjust thickness with a little more water or coconut milk if desired. Serve warm or at room temperature.
Recipe Notes
-The sauce will thicken as it cools, adjust thickness with a splash of water or coconut milk to suit your taste.
-The sauce will keep refrigerated in a sealed container for up to a week and in the freezer for a month.
Coarsely hand chop edamame and stir together with remaining ingredients, cover and keep refrigerated until ready to use.
Ahi Tuna
Whisk together ginger, soy sauce, sesame oil, and garlic. Pour over tuna, turning tuna to coat all sides. Cover and chill for up to 2 hours preferably but can be cooked immediately.
Heat a non stick grill pan or BBQ to medium high. Cook tuna 2 minutes per side. Remove and allow to rest for 2-3 minutes. Cut into 1/4" slices. Top with Edamame Wasabi Relish and serve immediately.
Recipe Notes
I used a 10.5 ounce bag of frozen edamame pods, cooked 2 1/2 minutes in the bag. Â Removed from bag and plunged into ice water to stop cooking. Once cool, shell edamame and discard pods.
Whisk together all ingredients except chicken. Place chicken in a glass or plastic dish and pour approximately one third of marinade over chicken and toss to coat. Add a little more marinade if needed to coat well. Cover chicken and remaining marinade and chill from 1-4 hours.
Preheat grill to medium. Grill chicken thighs for appoximately 7-8 minutes per side, adjusting heat if needed as the sugar in the marinade can burn. Meanwhile, place a disposable medium size foil pan on grill and add remaining marinade. Heat, stirring often until bubbling,thick and glossy.
When chicken is cooked add to marinade pan and toss to coat with sauce. Serve immediately.
Recipe Notes
Alternatively, you can use a regular saucepan on the stove to heat the marinade until thick and glossy. Â Pour over chicken in serving dish and serve immediately.
1/2cupgreen onioncut into 1/2" diagonal slices, divided
Servings: people
Instructions
Cutting against the grain, slice chicken breast into thin strips. Set aside.
In a small bowl whisk together peanut butter, soy sauce, oyster sauce, rice wine vinegar and chill paste.
Cook noodles as per package directions and allow to drain in colander while proceeding.
Heat approximately 1 tbsp of oil over high heat in a wok or large skillet with sides. Once hot add half the chicken and cook, stirring once or twice for 3-5 minutes until chicken is no longer pink and starts to brown. Remove to a plate and repeat with remaining chicken.
I used thick noodles for this recipe, but feel free to use your favourite size. Â Fresh Chinese noodles can be found in the produce section of most supermarkets.
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