Ingredients
1 tablespoon olive oil
6 tablespoons soy sauce
6 tablespoons brown sugar
1/2 teaspoon red pepper flakes, or more to taste
1 lime, juiced and zested
2 cups vegetable broth
1 cup couscous
1/3 cup chopped cilantro
Method
Sources
📖
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Controlled pour dispenser — drizzle olive oil without glugging
Italian pasta organized by shape — which sauce belongs with which pasta
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
Provençal olive paste — crostini, sandwiches, pasta, fish topping
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Controlled pour dispenser — drizzle olive oil without glugging
Italian pasta organized by shape — which sauce belongs with which pasta
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
Provençal olive paste — crostini, sandwiches, pasta, fish topping
You're reading one of recipes available free. Full library with Gastronome.
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.