Coconut Curried Chicken

Ingredients

• 2 teaspoons bottled garlic minced
• 2 teaspoons bottled ginger minced
• 1 pound chicken breast tenders 
• 1 tablespoon cornstarch 
• 0.7 cup couscous uncooked
• 1 tablespoon fish sauce 
• 1 teaspoon curry paste green
• 1 cup coconut milk light
• 1 teaspoon juice of lime 
• 8 ounce pre mushrooms 
• 0.5 cup prechopped onion 
• 1 cup peas green frozen
• 0.5 teaspoon salt divided
• 2 teaspoons sugar 
• 2 teaspoons vegetable oil divided
• 1.5 cups water divided

Equipment

• frying pan
• sauce pan
• whisk

Directions

1. Bring 1 cup of water to a boil in a medium saucepan. Stir in couscous, and cover and remove from heat.
2. Let stand 5 minutes. Fluff with a fork.
3. While couscous cooks, combine 1/2 cup water, coconut milk, and next 6 ingredients (through curry paste), stirring well with a whisk.
4. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.
5. Sprinkle chicken with 1/4 teaspoon salt.
6. Add chicken to pan; cook 6 minutes or until done, turning once.
7. Remove from pan; keep warm.
8. Add remaining 1 teaspoon oil to pan.
9. Add peas, onion, and mushrooms; cook 3 minutes or until mushrooms are tender.
10. Add coconut milk mixture and 1/4 teaspoon salt to pan; bring to a boil. Reduce heat, and simmer 1 minute.
11. Add chicken and lime juice to pan; cook 1 minute or until thoroughly heated.
12. Serve over couscous; garnish with lime wedges, if desired.