Honey, Sesame & Soy Chicken & Couscous Bowl
Try swapping rice for our Ainsley flavoured couscous in this tasty lunch (or dinner) bowl. Perfect for an easy, satisfying and healthy meal and great for meal prep and packing up for lunch boxes. We’re using an air-fryer but the chicken can also be cooked in the oven (approx. 20-25 minutes at 200C) or in a chargrill pan. Swap the avocado for cucumber and the edamame with broccoli florets if you like.
Method
In a bowl mix together the soy sauce, honey, sesame oil, vinegar, garlic and chilli flakes (if using). Add the chicken, season and toss to coat. Cover and chill to marinate for at least 30 minutes.
Lightly oil or line the air-fryer (use a crisping plate if you have one). Place the chicken in a single layer and air fry at 190C for 14-16 minutes or until cooked through – timings will depend on the size of your chicken thighs.
Meanwhile prepare the couscous according to the packet instructions. Fluff with a fork.
Allow the chicken to rest for a few minutes before slicing.
To serve, divide the couscous between 2 bowls. Top with the sliced chicken. Portion out the edamame beans and avocado. Garnish with sesame seeds and spring onion and serve with the sriracha or sriracha mayo.
Ingredients
- 2 tbsp low salt soy sauce
- 2 tbsp honey
- 1 tbsp toasted sesame oil
- 1 tbsp rice vinegar
- 2 cloves of garlic, minced
- ½ tsp chilli flakes (optional)
- 4 boneless, skinless chicken thighs
- 1 x packet of Ainsley Tomato & Chilli Couscous
- 100g edamame beans, steamed
- 1 avocado, peeled, sliced
- 1 tsp sesame seeds
- 1 spring onion, thinly sliced
- sriracha or sriracha mayo, to serve