Soy and Honey Chicken with Couscous
Tender honey-soy chicken served over seasoned couscous with sautéed peppers, onion and fresh basil.
Equipment
- Saucepan
- Large Skillet
- Cutting Board
- Chef’s knife
- Spatula or wooden spoon
Ingredients
- 5 tablespoons butter
- 2 chicken breast fillets pounded and cut into strips
- 1/4 cup honey
- 4 tablespoons low sodium soy sauce
- salt to season
- black pepper to season
- 15 ml olive oil
- 1/2 teaspoon crushed garlic
- 1/2 yellow bell pepper finely chopped
- 1 red onion finely chopped
- 1 teaspoon smoked paprika
- 2 cups cooked couscous
- a handful basil chopped
Instructions
- Heat 3 tablespoons of the butter in a saucepan over medium-high heat.
- Add the chicken strips and cook until browned and cooked through, about 4–6 minutes depending on thickness; transfer the chicken to a plate.
- Reduce heat to low, add the honey and soy sauce to the pan with the remaining butter, stir to combine and heat briefly until sauce is glossy; return the chicken to the pan and toss to coat. Season lightly with salt and pepper to taste.
- Meanwhile, heat the olive oil in a large skillet over medium heat.
- Add the crushed garlic, chopped yellow pepper and chopped red onion and sauté until softened, about 4–5 minutes.
- Remove the pan from the heat, stir in the smoked paprika, and season with salt and black pepper to taste.
- Combine the sautéed vegetables with the cooked couscous in a bowl and mix thoroughly.
- Stir the chopped basil into the couscous mixture.
- Serve the couscous on plates and top with the honey-soy chicken strips.
Notes
- Use low-sodium soy sauce to control saltiness.
- Pound chicken to even thickness for uniform cooking.
- Cook couscous ahead of time and keep warm until assembly.
- Adjust honey for sweeter or less sweet glaze.