Chicken-asparagus Stir-fry on Couscous
| Preparation: | 30 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 25 min |
| Total: | 55 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Chicken |
| Source: | Chef Anne Desjardins - "Par dessus le marché" |
Recipe ingredients
- Fresh:
- 1 lb. 5 oz. (600 g) boneless chicken breasts
- 1 orange
- 12 green asparagus
- 3 stalks green onion
- 1 bunch coriander
- Pantry
- 1 tsp. (5 mL) cornstarch*
- Salt to taste
- Tabasco to taste
- 1¾ cups (430 mL) chicken broth*
- 7 oz. (200 g) couscous
- 2 Tbsp. (30 mL) Irresistibles olive or canola oil*
Preparation
Cut chicken breasts into strips and set aside in a bowl.
Zest the orange. Squeeze orange for juice and mix with cornstarch if a thicker sauce is desired. Set aside.
Snap off woody ends of asparagus and cut into pieces. Cut onion stalks diagonally.
Mince coriander with stems, which have more flavour.
Add half the coriander to the chicken along with salt and a few drops of Tabasco and mix thoroughly.
Meanwhile, bring chicken broth to a boil. Remove from heat, season if necessary, and add couscous. Mix thoroughly and keep warm.
Heat oil in a wok or skillet and stir fry asparagus over high heat.
Remove and reserve asparagus.
In the same skillet, stir-fry chicken over medium-high heat, then add asparagus.
Stir in orange juice and boil for a few seconds. Reserve.
Spoon couscous into plates and top with chicken-asparagus stir-fry.
Sprinkle with orange zest, green onion and remaining coriander.
Chef Anne Desjardins - "Par-dessus le marché" TV show
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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