Spicy Peanut Chicken and Couscous

Combine Natural Peanut Butter (1/2 cup) , Coconut Milk (1/2 cup) , Water (1/4 cup) , Low-Sodium Soy Sauce (2 Tbsp) , Brown Sugar (1 Tbsp) , Rice Vinegar (1/2 Tbsp) , Chili Paste (1/2 Tbsp) , Garlic (1 clove) , Fresh Ginger (1 tsp) , Red Curry Paste (1 tsp) , juice of the Lime (1/2) and Kosher Salt (1 pinch) in a medium saucepan.

Cut Boneless, Skinless Chicken Thighs (1 lb) into thin slices and combine with Soy Sauce (3 Tbsp) , Garlic (2 cloves) , Fresh Ginger (1 tsp) and Oil (1/2 Tbsp) . Cover and keep chilled for an hour if time permits or up to 3 hours in advance.

Bring Chicken Broth (1 cup) to a simmer. Stir in Couscous (1 cup) and cover with a lid. Remove from heat and allow to rest for 5 minutes.

Meanwhile, heat remaining Oil (1 Tbsp) 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.

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.