¼ Pound boneless skinless chicken breast (you can also use a large can of white meat chicken)
1 Small can of whole kernel corn
1 Box of plain couscous
1 Teaspoon (or more to taste) soy sauce
1 Teaspoon (or more to taste) yellow curry
½ Teaspoon sugar
1 Jalapeno pepper (optional – sweet red pepper or bell pepper can be substituted)
¼ Cup minced onion
1 Tablespoon olive oil
Rinse off the jalapeno. Remove the core, stem and seeds and mince it. Use a glove or fork and knife if you’re concerned about coming in contact with the pepper. Mince the onion. Dice the chicken.
Preheat your frying pan at just over medium heat. Add a tablespoon of olive oil. Stir in the chicken and brown it. When the chicken is cooked through – should take about fifteen minutes — stir in the corn, onion, jalapeno, curry, soy sauce and sugar. While the vegetables are sauteing, prepare the couscous according to the instructions on the box. This should take 5-10 minutes.
Serve the curried chicken and corn on the couscous.