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Gabriel Gaté’s stir-fried chicken with Pearl Couscous

Gabriel Gaté’s stir-fried chicken with Pearl Couscous
Dinner

SERVES:
2
DIFFICULTY:
Easy
PREP TIME:
COOK TIME:

Ingredients

  • 250 g deboned, skinless chicken pieces
  • 1 tbsp salt-reduced soy sauce
  • 1/2 lemon, juiced
  • 1 tsp corn flour
  • 1 tbsp vegetable oil
  • 1/2 clove garlic, chopped
  • 1/4 onion, chopped
  • 1/2 cup Pearl Couscous
  • 1 cup reduced-salt chicken stock
  • 1/2 cup shelled peas
  • 1/2 cup diced butternut pumpkin
  • 1/2 cup bean sprouts, cleaned
  • freshly ground black pepper
  • 1 tbsp roasted cashew nuts
  • 2 tbsp coriander leaves
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Method

  • Cut the chicken into bite-size strips.
  • In a bowl, mix together the soy sauce, lemon juice and corn flour, then mix this well with the chicken strips.
  • Heat the oil in a wok. Stir in the garlic and chicken pieces and stir-fry on high heat for just a few minutes until the chicken is just cooked. Transfer the chicken pieces to a plate and keep warm.
  • Add the chopped onion to the wok and stir-fry for about 20 seconds.
  • Add the Pearl Couscous and stir for about 30 seconds.
  • Add the stock, peas and pumpkin. Cover with a lid and simmer for about 10 minutes until the couscous is cooked.
  • Add the bean sprouts and chicken season with pepper and gently mix well.
  • Garnish with cashew nuts and coriander leaves and serve.

Notes

Energy per serve: 2030kJ
This recipe was supplied by Blu Gourmet Pearl Cous Cous. For more like this click here

Nutritional information (per serve)

Calories: 485kcal | Carbohydrates: 36g | Protein: 38g | Fat: 20g | Saturated Fat: 4g | Sodium: 750mg | Potassium: 785mg | Fiber: 5g
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