One Pan Creamy Thai Peanut Chicken Couscous
User Reviews
4.9
One Pan Creamy Thai Peanut Chicken Couscous
Description
One Pan Creamy Thai Peanut Chicken Couscous starts by pan-searing chicken cubes until golden but only partially cooked. The sauce base of coconut milk, creamy peanut butter, garlic, soy sauce, fresh ginger, and chili paste is whisked together, offering a rich and mildly spicy flavor. Pearl couscous and fresh vegetables such as carrots, broccoli, and red bell pepper are added and simmered with the chicken to absorb the sauce, creating a creamy yet textured dish. The green onions, fresh cilantro, and honey-roasted peanuts garnish on top add fresh herbal notes and crunch.
The balance of the creamy peanut sauce with tender chicken and al dente couscous makes it suitable as a hearty main dish. It requires just one skillet, simplifying cleanup while integrating proteins, grains, and vegetables into one meal.
For gluten-free adjustments, substituting couscous for quinoa or basmati rice might be possible, noting that cooking times and textures differ. Chicken can also be replaced with tofu or chickpeas for a vegetarian alternative.
Ingredients
- FOR THE CHICKEN:
- 1 tablespoon avocado oil or olive oil
- 1 pound chicken breast boneless skinless, cubed
- salt freshly ground
- black pepper freshly ground
- For the peanut couscous:
- 3 cloves garlic minced
- 1 coconut milk light, 15 ounce can
- ¾ cup low sodium chicken broth or sub water
- ½ cup peanut butter creamy, natural (just peanuts + salt
- 2-3 tablespoons soy sauce gluten free, or coconut aminos
- 1 tablespoon ginger freshly grated
- 1 tablespoon chili paste or sriracha
- cayenne pepper optional for spicy peanut sauce, 1/4 teaspoon plus extra if desired
- 1 cup pearl couscous
- Add-ins:
- 2 carrot large, thinly sliced
- 3 cups broccoli florets
- 1 red bell pepper julienned
- TO GARNISH:
- green onion green part only, diced
- cilantro fresh, chopped
- honey roasted peanuts chopped
- hot sauce if desired
Instructions
- Place a large deep skillet over medium-high heat and add in oil. Once hot, add the chicken, season with salt and pepper and cook, about 5-7 minutes total. You don’t need to cook chicken all the way, just about halfway through so it’s nice and golden brown with flavor. Transfer chicken to a bowl or plate and set aside.
- Reduce the heat to medium-low and add in the garlic, cooking for 30 seconds, then add in the coconut milk, chicken broth, peanut butter, soy sauce, ginger and chili paste to the same skillet. Whisk together until well combined and smooth. Stir in the couscous, carrots, broccoli and bell pepper; then add the chicken back into the pan; bring to a simmer. Cover the pan, reduce heat to low and simmer for 15 minutes, stirring every so often to prevent couscous from sticking to the bottom of the pan.
- After 15 minutes, remove the lid and gently simmer for 5-10 more minutes uncovered to soak up any excess liquid.
- Garnish with chopped honey-roasted peanuts, green onion, and cilantro. Serves 4.
Notes
- You can substitute the pearl couscous with quinoa or basmati rice to make this gluten free, though cooking times may vary.
- To make the dish vegetarian or vegan, replace chicken with chickpeas or tofu.
- Stir occasionally while simmering to prevent couscous from sticking to the pan bottom.
- Garnish with fresh cilantro, green onion, and chopped honey-roasted peanuts for added texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 643 kcal
% Daily Value*
| Serving | 4servings | |
| Calories | 643cal | 32% |
| Carbohydrates | 58.4g | 19% |
| Protein | 41.9g | 84% |
| Fat | 28.4g | 44% |
| Saturated Fat | 8g | 40% |
| Fiber | 10.5g | 42% |
| Sugar | 6.6g | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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