Skillet Teriyaki Chicken with Broccoli Couscous

This entree dish with a restaurant style presentation is as easy as it is delicious! Very popular dinner in our house.

1 large chicken breast, cut into bite-sized cubes

2 Tbsp. teriyaki sauce

1 c. finely minced broccoli florets, (some stem is fine) -or you can substitute with cauliflower

3 Tbsp. olive oil, divided

Salt and pepper

¾ c. dry couscous

1 c. chicken or vegetable broth

Pinch red pepper flakes (or minced chili pepper)

2 Tbsp. toasted sliced/slivered almonds or pine nuts, optional

1 tsp. honey

2 Tbsp. teriyaki sauce

Place the chicken cubes or strips and teriyaki sauce in a ziplock baggie, and marinate in the refrigerator for an hour or two. When ready to start cooking, well space chicken onto short wooden skewers. You can simply break long skewers in half if needed- you want them to fit into your skillet. Or... just skip the skewers, and add chicken as is- the skewers are nice for presentation, but certainly not necessary!

In a large skillet, cook the minced broccoli in 1 Tbsp. olive oil for about 5 minutes, until bright green, aromatic, and lightly browned. Season with salt and pepper.

Meantime, put couscous in a bowl. Bring broth to a boil, then pour over couscous. Allow to sit for 5 minutes, and fluff with a fork. Lightly stir in pepper flakes, nuts, (if using), and cooked broccoli.

Whisk together the 1 tsp. honey and 2 Tbsp. teriyaki sauce, and set aside.

In the broccoli skillet, heat the remaining 2 Tbsp. olive oil, and cook the chicken for about 3-4 minutes on each side, or until chicken is done and juices run clear. Pour the honey and teriyaki sauce mixture over the chicken, turn skewers once or twice, allowing sauce to caramelize (about 1-2 minutes).

Put a big scoop of the broccoli couscous on individual plates, (or serving platter), and top with the chicken.

Recipe created or adapted by Liz Talley, Urban Graze

#entree