Stir-fried Chicken with Pearl Couscous and Cashew Nuts

Authorblucouscous

Yields4 Servings

250g deboned skinless chicken pieces

1 tablespoon salt-reduced soy sauce

juice of 1/2 lemon

1 teaspoon corn flour

1 tablespoon vegetable oil

1/2 clove garlic, chopped

1/4 onion, chopped

250g pearl couscous

500ml water

1/2 cup shelled peas or other green vegetables of your choice, cut into small bite-size pieces

snow peas

approximately 1 cup bean sprouts, cleaned

freshly ground black pepper

1 tablespoon roasted cashew nuts

Cut the chicken into bite-size strips, place in a bowl with the soy sauce, lemon juice and corn flour and mix together well.
Heat the oil in a wok. Stir in garlic and chicken pieces and stir-fry on high heat for just a few minutes until the chicken changes colour. Transfer the chicken pieces to a plate.

Add the chopped onion to the wok and stir-fry for about 20 seconds. Add the pearl couscous, stir for about 30 seconds, then add the water and peas. Cover with a lid and cook for about 10 minutes until the couscous is cooked.

Add the bean sprouts and chicken pieces and season with pepper and a little extra soy sauce, if you wish. Add the cashew nuts, stir to reheat well and serve.

Ingredients