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 calories
carbohydrate: 52 g
cholesterol: 58.5 mg
fat: 6.2 g
fiber: 3 g
protein: 28.4 g
saturatedFat: 1.2 g
servingSize: -
sodium: 1675.2 mg
sugar: 22.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

Recipe Yield

4 servings

Recipe Note

A very flavorful Asian-type meal with a sweet heat that incorporates my favorite flavors (chili, lime, and cilantro) with a little bit of sugar. The sauce glazes the chicken and is wonderful over the cilantro couscous. You can substitute salt and pepper to taste for MSG.

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