Ingredients
- 16-20 ounces boneless, skinless chicken can use thigh or breast meat
- 3 tbsp soy sauce
- 2 cloves garlic, minced
- 1 tsp freshly grated ginger
- 5 tsp oil divided
- 3/4-1 cup peanut sauce see note
- 1 cup instant couscous
- 1 cup chicken broth
- as needed green onion, thinly sliced for garnish
- as needed cilantro, chopped for garnish
- as needed red chili peppers, thinly sliced for garnish
Servings: people
Instructions
- 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.
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