Spicy Peanut Chicken and Couscous
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Spicy Peanut Chicken with Couscous comes together in a snap and is full of flavour with just a touch of spicy heat. The best part about this dish is the peanut sauce. It’s so versatile and wonderful with the chicken. But you don’t have to stop with just using chicken. Drizzle the peanut sauce over noodles, drizzle on roasted salmon or use as a dip for beef skewers. My recipe for Peanut Sauce makes about one and a half cups and freezes well, giving you no excuse not to have some on hand. It may need a good stir and a splash of water or coconut milk to set the consistency the way you like it and depending on what you’re using it for.
It’s best to get your pan good and hot with a drizzle of oil to give the chicken chunks a good sear. Having golden, carmelized bits adds extra flavour and helps to seal in the moisture of the chicken. You can use boneless, skinless chicken thighs or chicken breast for this recipe. Both work well, so it comes down to preference. Marinating the chicken in soy sauce, fresh ginger and garlic also add extra flavour to this dish. It’s not completely necessary but something I like to do when I have the time or remember to do it.
I love instant couscous for its ease of preparation and fun texture. Instant couscous cooks at a 1:1 ratio and is ready in about 10 minutes from start to finish. I like to make mine with chicken broth for added flavour but water works fine too. It’s a great side dish for those nights when you need something quick and it’s delicious served with Spicy Peanut Chicken. If you’re not into the couscous, by all means, serve the Spicy Peanut Chicken over noodles or rice. Enjoy!
Author:Â Compelled to Cook
- 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
- 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.
-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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