Chili Lime Chicken with Cilantro Couscous

This recipe reminded me the Thai food. Must be the lime juice and zest. Either way it is fast and delicious.

Serves 6

2 lbs boneless, skinless chicken thighs cubed
4 green onions, sliced diagonally
1 cup orange juice
1/2 cup stir fry sauce
1 tsp chili garlic sauce
2 tbsp brown sugar
juice and zest of 3 limes
2 cups tri color pearl couscous
2 1/2 cups water
1/4 minced cilantro
1 tsp salt
2 tbsp olive oil
2 tbsp corn starch

Mix the orange juice, stir fry sauce, garlic chili sauce, brown sugar, lime zest and juice together in a large bowl. Add the chicken and allow it to marinate about 30 minutes. Remove the chicken from the marinade and reserve the liquid. Bring the water to a boil in a small sauce pot. Add the salt and the couscous, reduce the heat to simmer and cover. Cook the couscous for 10 minutes or until all the water has evaporated. Heat the oil in a large skillet over medium/high heat. Add the drained chicken and cook through about 8 minutes. Whisk the corn starch into the reserved liquid and pour over the chicken. Cook until the sauce has thickened. If the sauce is too thick add water until thinned to your liking. Turn off the heat, stir in the green onions and serve. Remove the lid from the couscous and stir in the cilantro. Serve