Ginger Chicken Strips and Stuffed Pepper with Couscous

Ginger Chicken Strips and Stuffed Pepper with Couscous Serves 2


2 breasts of chicken
100g / 1/2 cup couscous
1 carrot
100g green beans
1 onion
2 peppers
1 1/2 tsp fresh grated ginger
1 tbsp. olive oil
4 tsp soy sauce
2 tsp sweet chili sauce
1/2 turmeric powder
1/2 tsp paprika powder
1 tsp dried thyme


Preheat the oven to 180C
Cut a thin slice from the bottom of the peppers so they can stand up on its’ own. Slice through the top of the pepper making it into a lid
Remove all the seeds from the peppers then place on a baking tray lined with tinfoil
Prep the chicken by cutting the breasts into thin slices. Marinate with 1/2 tsp ginger, the soy sauce and sweet chili sauce and set aside
Cut onion, carrot and green beans into very small cubes
Place the peppers in the oven for 10 minutes
Add turmeric, paprika, salt and thyme to the couscous and mix. Then add 1/2 cup of boiling water and leave to stand for 5 minutes. After 5 minutes, fluff with a fork
Heat oil in a pan on a high heat, add onion and remaining ginger. After 2 minutes add carrots, then after another 2 minutes add green beans. *Can add some dried chili flakes at this stage if desired
Once cooked, tip into a large mixing bowl and then add the couscous and mix together. Taste for seasoning
Remove peppers from the oven and stuff with couscous
Also, place chicken strips on the tray beside the pepper and return everything to the oven for about 8 minutes.
Remove from oven, check the chicken is cooked and serve with a sprig of fresh mint

Recipe supplied by Aoife in

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