Grumpy's Honeybunch Recipe ⟶ Sweet Chili Lime Chicken with Cilantro Couscous

A very flavorful Asian-type meal with a sweet heat that incorporates my favorite flavors (chili, lime, and cilantro) with a little bit of sugar. The sauce glazes the chicken and is wonderful over the cilantro couscous. You can substitute salt and pepper to taste for MSG.

Ingredients

• 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
• ½ teaspoon red pepper flakes, or more to taste
• 1 lime, juiced and zested
• 2 cups vegetable broth
• 1 cup couscous
• ⅓ cup chopped cilantro
• 4 wedges lime for garnish

Cooking Directions

1. 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.
2. 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.
3. 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.
4. 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.

Nutrition Facts

• calories379.9
• carbohydrateContent52 g
• cholesterolContent58.5 mg
• fatContent6.2 g
• fiberContent3 g
• proteinContent28.4 g
• saturatedFatContent1.2 g
• sodiumContent1675.2 mg
• sugarContent22.2 g