Sweet Chili Lime Chicken with Cilantro Couscous recipe
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Ingredients
- 1 tablespoon olive oil 1 pound skinless, boneless chicken breast halves, cubed 1 pinch monosodium glutamate (such as Ac'cent®), or to taste 6 tablespoons soy sauce 6 tablespoons brown sugar ½ teaspoon red pepper flakes, or more to taste 1 lime, juiced and zested 2 cups vegetable broth 1 cup couscous ⅓ cup chopped cilantro 4 wedges lime for garnish
Nutrition Info
- 379.9 caloriescarbohydrate: 52 gcholesterol: 58.5 mgfat: 6.2 gfiber: 3 gprotein: 28.4 gsaturatedFat: 1.2 gservingSize: -sodium: 1675.2 mgsugar: 22.2 gtransFat: : -unsaturatedFat: : -
Directions Sweet Chili Lime Chicken with Cilantro Couscous
Directions
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Heat olive oil in a large skillet over medium heat, cook and stir chicken breast cubes in the hot oil until the juices run clear and chicken is no longer pink inside, 5 to 6 minutes. Sprinkle chicken with monosodium glutamate as it cooks. Remove chicken from skillet.
Mix soy sauce, brown sugar, red pepper flakes, lime juice, and lime zest in a bowl, stirring to dissolve sugar. Pour sauce into hot skillet, bring to a boil, and reduce heat to low. Simmer, stirring occasionally, until sauce begins to reduce slightly, 3 to 4 minutes. Mix cooked chicken into sauce and cook until sauce forms a glaze on chicken pieces, about 2 to 3 more minutes, stirring often.
Bring vegetable broth to a boil in a saucepan. Stir couscous into vegetable broth, turn off the heat, and let couscous stand until broth is absorbed, about 5 minutes. Stir cilantro into couscous.
Arrange couscous onto a serving platter, top with chicken and sauce, and serve with lime wedges. Squeeze lime wedges over couscous and chicken before serving.