- 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
- 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
- 4 wedges lime for garnish
- 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.
05/08/2018
recipepes.com
Sweet Chili Lime Chicken with Cilantro Couscous, recipe
PT15M
PT1H
5
455 calories
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