One Pan Creamy Thai Inspired Peanut Chicken Couscous
The ultimate comfort food, One Pan Creamy Thai Inspired Peanut Chicken Couscous is packed with rich flavors and creamy textures. This easy weeknight dinner will satisfy your cravings and keep you coming back for more. Perfect for any night!
Equipment
- Baking Sheet
- Grater
- Skillet
- Cutting Board
- Whisk
- Frying Pan
- Wooden Spoon
- Saucepan
- Chef's Knife
Ingredients
- 1 tablespoon avocado oil
- 1 pound boneless skinless chicken breast
- Freshly ground salt and pepper
- 3 cloves garlic minced
- 1 can light coconut milk
- ¾ cup low sodium chicken broth (or sub water)
- ½ cup creamy natural peanut butter (just peanuts + salt)
- 2-3 tablespoons gluten free soy sauce (or coconut aminos)
- 1 tablespoon freshly grated ginger
- 1 tablespoon chili paste (or sriracha)
- 1/4 teaspoon cayenne pepper (optional for a spicy peanut sauce)
- 1 cup pearl couscous
- 2 large carrots thinly sliced
- 3 cups broccoli florets
- 1 red bell pepper red bell pepper julienned
- Green onion (green part only), diced
- Fresh chopped cilantro
- Honey roasted peanuts chopped
- Hot sauce if desired
Instructions
- Start by placing a large, deep skillet over medium-high heat. Add in your choice of avocado oil or olive oil. It should shimmer a bit when it’s hot enough.
- Next, add the cubed chicken to the skillet. Season generously with freshly ground salt and pepper. Cook the chicken for about 5 to 7 minutes until it’s nice and golden brown. You don’t need to cook it all the way through at this point, just enough to develop that lovely flavor.
- Once cooked, transfer the chicken to a plate and set it aside. This helps to keep it juicy.
- Reduce the heat to medium-low and toss in the minced garlic. You only need to cook it for about 30 seconds until it becomes fragrant. Be careful not to let it burn!
- Now, it’s time to add the star ingredients. Pour in the light coconut milk and chicken broth, followed by the creamy peanut butter, soy sauce, freshly grated ginger, and chili paste. Whisk these together until everything is smooth and well combined.
- Next, stir in the pearl couscous, along with the sliced carrots, broccoli florets, and the julienned red bell pepper. Mix well to ensure everything is coated in that creamy sauce.
- Carefully return the cooked chicken to the skillet. Bring the mixture to a gentle simmer, then cover the pan, reducing the heat to low. Let it simmer for 15 minutes. Remember to stir occasionally so the couscous doesn’t stick to the bottom.
- After 15 minutes, remove the lid and let it simmer uncovered for an additional 5 to 10 minutes. This will help soak up any excess liquid and thicken the sauce a bit more.
- Once done, garnish your dish with chopped honey-roasted peanuts, diced green onion, and fresh chopped cilantro. Serve hot and enjoy!
Notes
- Tip 1: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.
- Tip 2: You can freeze this dish for up to 2 months. Just ensure it’s cooled completely before transferring to a freezer-safe container.
- Tip 3: Feel free to swap out the chicken for chickpeas or tofu for a vegetarian or vegan option.
- Tip 4: Add in any vegetables you have on hand like snap peas, zucchini, or spinach for added nutrition and flavor.
- Tip 5: This dish is fantastic for family gatherings and potlucks, where you want to impress without too much effort.