Author
blucouscous
Category
Recipe
Date
SEPTEMBER 13, 2019
Yields
4 Servings
Ingredients
- 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
- 1 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.
- 2Add 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.
- 3Add 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.
