Szechuan Chicken and Garlicky Couscous

Last night for dinner we had Szechuan Chicken Strips and Garlicky Couscous with Roasted Peppers.  Both were very simple to make and done in no time (that is when you have your husband involved helping to cut up the chicken for you).  We both loved the Szechuan Chicken.  It has a lot of flavor and just plain seemed healthy.  The Couscous was very good, but to me, it needed a little extra spice.  It was a little bitter tasting to me.  My husband really liked it though, so maybe it was me. I’ll definitely make both dishes again, but maybe add a little something more to the couscous (at least for me).  Another great meal.  It’s a keeper!

SZECHUAN CHICKEN STRIPS

Serves 4

1 TBSP safflower or olive oil
1 lb. lean, skinless chicken breast cut into strips (or 1 lb. well-drained firm tofu cut into strips)
Pinch sea salt and black pepper
1/2 cup red pepper, cut into strips
1/2 cup firm green or yellow zucchini, cut into strips
1/3 cup snow peas, trimmed (I did not use these)
2 cloves garlic, minced
1 tsp freshly grated ginger

Sauce:
Pinch sea salt and black pepper
2 tsp potato flour or quinoa flour
3 tsp low-sodium soy sauce
3 tsp rice vinegar
1 tsp organic honey
1 cup low-sodium vegetable broth or water

Place some of the oil in non-stick skillet or wok. Brown chicken, tofu strips, or combination in batches, over medium-high heat. Season with sea salt and black pepper. Remove from skillet or wok and transfer to serving bowl.

In the same skillet with a little more oil, stir-fry vegetables, garlic and ginger until just-done but still bright in color.

Mix dry sauce ingredients in a bowl.

Mix wet sauce ingredients in separate bowl, then add to dry ingredients. Mix together, ensuring there are no lumps.

Add sauce mixture to skillet. bring to a boil and stir constantly. Add chicken or tofu or both if using. Heat through.

Can be served over brown rice.

——————

GARLICKY COUSCOUS WITH ROASTED PEPPERS

Serves 4

1 + 1/4 cup water
1 TBSP olive oil
1/2 tsp sea salt
2 large garlic cloves, peeled and crushed
1 cup whole wheat couscous
1 small red pepper, roasted or one 6oz. jar roasted peppers, drained and diced
2 TBSP chopped fresh basil
Fresh ground black pepper, to taste

In a medium saucepan, combine water, olive oil, sea salt and garlic. Bring to a boil.

Stir in couscous. Remove from heat. Cover and let stand for 5 minutes. Fluff with fork.

Remove garlic cloves and stir in red peppers and fresh basil. Season with pepper and serve with any meat.