Ingredients:
1 tablespoon olive oil
1-3 lbs boneless, skinless chicken breasts, cut into small cubes
6 tablespoons soy sauce
6 tablespoons brown sugar
Sriracha/Red Pepper Flakes (to taste)
2 limes, zested and juice saved
2 cups vegetable broth
1 cup couscous
1/3 cup chopped cilantro
Lime wedges for finish
Directions:
1. Heat oil in a large skillet over medium heat, add chicken and cook until the juices run clear and the chicken is no longer pink inside. Remove from skillet onto a paper-towel lined plate and drain the pan.
2. Mix soy sauce, brown sugar, Sriracha/Pepper Flakes, lime juice, and lime zest in a bowl, stirring to dissolve the sugar. Pour the sauce into the hot skillet, bring it to a boil, and reduce heat to low. Simmer, stirring occasionally, until the sauce begins to reduce, about 4 minutes. Return the cooked chicken to the pan and stir with the sauce until the chicken is evenly glazed and remove it from heat.
3. Bring the vegetable broth to a boil in a saucepan. Remove it from heat and stir in the couscous, let set for 5 minutes, stirring occasionally. After 5 minutes stir the cilantro into the couscous.
4. Arrange the couscous onto a plate, top with the chicken and sauce, and serve with lime wedges. Squeeze lime wedges over couscous and chicken before eating.
I served with:
Corn.
I have made this a couple of times now, and must say that it has become a favorite. We have found that the flavor comes up a little better if we are heavier on the Sriracha, but I understand that heat is not for everyone. This will be a staple in our house, and we hope in yours too!
For more recipe ideas, and awesome Paleo/Gluten Free recipes I urge you to check out Leslie Livingstone's "Clean Eats" blog. http://llivingcleaneats.blogspot.com/
Happy cooking!
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