FOOD CALCULATOR
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General
Ingredients 8 servings
Chicken Breast, prefrozen
2.0
pound(s)
Thai Peanut Sauce
0.5
cup(s)
Sunflower Seed Sauce (nut-free Thai-style)
0.5
cup(s)
Soy sauce
2.0
tablespoon(s)
Coconut Aminos
2.0
tablespoon(s)
Sesame Oil
1.0
tablespoon(s)
Vegetable Oil
2.0
tablespoon(s)
Plain Couscous, dry
2.0
cup(s)
Water
2.5
cup(s)
Butter
1.0
tablespoon(s)
Green Cabbage, shredded
3.0
whole
Shredded Carrots
1.0
cup(s)
Rice Vinegar
3.0
tablespoon(s)
Honey
1.0
tablespoon(s)
Peanuts
0.5
cup(s)
Green Onions, sliced
2.0
whole
Dietary Restrictions
Soy
Nuts
Recipe Instructions
PRE-TRIP PREP: Cube and freeze chicken. Mix rice vinegar and honey for slaw dressing; store in cooler.
ON THE RIVER: Make slaw: toss cabbage and carrots with rice vinegar-honey dressing; set aside. Cook couscous: pour boiling water over dry couscous with butter and a pinch of salt; cover for 5 minutes, fluff with fork. Heat oil in a large skillet; cook thawed chicken 6–7 minutes until cooked through. Add peanut sauce and soy sauce; toss to coat and heat 2 more minutes. Serve chicken over couscous topped with peanuts and green onions; slaw on the side.
