Author
blucouscous
Category
LOW GI
Date
SEPTEMBER 16, 2019
Yields
4 Servings
Ingredients
- about 250 g deboned, skinless chicken pieces
- 1 tbsp salt-reduced soy sauce
- juice of 1/2 lemon
- 1 tsp corn flour
- 1 tbsp vegetable oil
- 1/2 clove garlic, chopped
- 1/4 onion, chopped
- 1/2 cup pearl couscous
- 1 Cup reduced-salt chicken stock
- 1/2 cup shelled peas
- 1/2 cup diced butternut pumpkin
- about 1/2 cup bean sprouts, cleaned
- freshly ground black pepper
- 1 tbsp roasted cashew nuts
- 2 tbsp coriander leaves
- 1Cut the chicken into bite-size strips.
- 2In a bowl, mix together the soy sauce, lemon juice and corn flour, then mix this well with the chicken strips.
- 3Heat the oil in a wok. Stir in the garlic and chicken pieces and stir-fry on high heat for just a few minutes until the chicken is just cooked. Transfer the chicken pieces to a plate and keep warm.
- 4Add the chopped onion to the wok and stir-fry for about 20 seconds. Add the pearl couscous and stir for about 30 seconds. Add the stock, peas and pumpkin. Cover with a lid and simmer for about 10 minutes until the couscous is cooked.
- 5Add the bean sprouts and chicken season with pepper and gently mix well.
- 6Garnish with cashew nuts and coriander leaves and serve.
