Cooking Instructions
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Step 1
Combine
Natural Peanut Butter (160 g)
,
Coconut Milk (120 mL)
,
Water (60 mL)
,
Low-Sodium Soy Sauce (30 mL)
,
Brown Sugar (15 g)
,
Rice Vinegar (10 mL)
,
Chili Paste (10 g)
,
Garlic (1 clove)
,
Fresh Ginger (2 g)
,
Red Curry Paste (8 g)
, juice of the
Lime (1/2)
and
Kosher Salt (1 pinch)
in a medium saucepan.
Step 2
Whisk over low-medium heat until smooth. Increase heat to medium and whisk until slightly thickened and the sauce comes barely to a simmer.
Step 3
Remove from heat and adjust thickness with a little more water or coconut milk if desired. The sauce will thicken as it cools, adjust thickness with a splash of water or coconut milk to suit your taste.
Step 4
Cut
Boneless, Skinless Chicken Thighs (455 g)
into thin slices and combine with
Soy Sauce (45 mL)
,
Garlic (2 cloves)
,
Fresh Ginger (2 g)
and
Oil (10 mL)
. Cover and keep chilled for an hour if time permits or up to 3 hours in advance.
Step 5
Bring
Chicken Broth (240 mL)
to a simmer. Stir in
Couscous (200 g)
and cover with a lid. Remove from heat and allow to rest for 5 minutes.
Step 6
Meanwhile, heat remaining
Oil (15 mL)
over medium-high heat in a wok or large skillet. Add chicken slices and cook until lightly browned and cooked through, tossing occasionally for about 6 minutes.
Step 7
Reduce heat to medium-low and stir in 3/4 to 1 cup of peanut sauce. You want enough to coat the chicken and make it saucy. Allow peanut sauce to warm but don't let it get too hot or it may separate.
Step 8
Fluff couscous with a fork and divide between serving bowls. Top with chicken, a drizzle of sauce and garnish with
Scallions (to taste)
,
Fresh Cilantro (to taste)
and
Red Chili Peppers (to taste)
if desired.
