Ingredients
Prep
- 1 C coconut milk
- 1/2 C water
- 1/4 t salt
- 1 C couscous
- 2 lb chicken tenders
- 3/4 C coconut milk
- 1/4 C brown sugar
- 1 T soy sauce
- 1 t cumin
- 2 t minced garlic
- 1/4 C creamy peanut butter
- 3 green onions chopped
On Cooking Day
- 18 oz sugar snap peas fresh or frozen
Instructions
To Assemble
- Pour the first 3 ingredients into a saucepan and bring to a boil. Once boiling, stir in couscous, cover, and remove from heat. Allow to stand for 5 minutes.
- While couscous sits, add chicken tenders to a zipper bag.
- In a small bowl with a lid, add the next 5 ingredients, and stir to combine. Pour half of the mixture in with the chicken.
- Add peanut butter to the remaining marinade to create a dipping sauce. Mix well and cover with lid.
- Fluff couscous with a fork, and stir in green onions. Add to a large container with a lid, cover, and refrigerate.
To Cook
- Place chicken tenders on a baking sheet and broil for 5 minutes per side, or until chicken is cooked through.
- To serve, warm couscous in the microwave, and prepare sugar snap peas per package instructions.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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