Thai-inspired Chicken and Couscous
Author: 
 
Ingredients
  • For peanut sauce:
  • ¼ cup of creamy peanut butter
  • 2 tablespoons of rice wine vinegar
  • 2 tablespoons of brown sugar
  • 2 tablespoon of reduced-sodium soy sauce
  • ½ teaspoon of salt
  • ¼ teaspoon of red pepper Ffakes
  • 2 teaspoons of olive oil
  • For chicken:
  • 2 teaspoons plus 1 tablespoon of olive oil
  • ½ cup of carrots cut into ¼ inch dice
  • ½ cup of onions cut into ¼ inch dice
  • ½ cup of red pepper cut into ¼ inch dice
  • 1 pound of boneless skinless chicken breast cut into ½ inch dice
  • 1 cup of couscous
  • 1¼ cups of water
  • ½ cup of frozen edamame thawed
  • 2 tablespoons of chopped fresh cilantro
  • ¼ cup of chopped peanut
  • 2 tablespoons of finely-chopped scallions
Instructions
  1. For peanut sauce:
  2. In a bowl combine all ingredients for peanut sauce and set aside.
  3. For chicken:
  4. Put the 2 teaspoons of olive oil in a heavy bottomed pot. Sauté the carrots, onions and red pepper on medium heat for 5 minutes. Add the additional tablespoon of olive oil and increase the temperature to medium high. Add the chicken and sauté until cooked through. When the chicken is done, add the couscous, edamame, previously prepared peanut sauce and water. Mix all ingredients together, turn heat to high and bring to boil. Cover the pot and remove from heat and let it sit for 5 minutes.
  5. After the 5 minutes mix in chopped peanuts and sprinkle with scallions.
Recipe by Cooking Contest Central at https://cookingcontestcentral.com/ccc-sweeps-the-today-show/