If you saw this one and thought, “Oh no, chicken again?” then you thought wrong! This version, courtesy of the geniuses in our test kitchen, is a game changer. You’ll dredge chicken in cornstarch to guarantee an extra-crispy and beautifully browned finish. Add scallion, garlic, hot honey, and butter to the pan to create a glossy sweet-hot glaze to coat that crispy bird. You’ll serve it on a bed of springy couscous alongside tender sautéed zucchini with a sprinkle of zippy scallions and chili flakes to bring it all home. Oh, and did we mention: on the table in a hot 20 minutes?
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Zucchini
2 unit
Scallions
2 clove
Garlic
2.5 ounce
Israeli Couscous
(Contains: Wheat)
2 unit
Chicken Stock Concentrate
10 ounce
Chopped Chicken Breast
1 tablespoon
Cornstarch
2 teaspoon
Hot Honey
1 teaspoon
Chili Flakes
8 ounce
Broccoli Florets
Not included in your delivery
Salt
Pepper
1 tablespoon
Cooking Oil
1 tablespoon
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• In a small pot, combine couscous, stock concentrates, and ¾ cup water (1½ cups for 4 servings). Bring to a boil over medium-high heat. Once boiling, cover and reduce to a low simmer. Cook until couscous is tender, 6-8 minutes. Drain any excess water if necessary. • Keep covered off heat until ready to serve.
• While couscous cooks, wash and dry produce. • Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic.
Cut broccoli into bite-size pieces if necessary. (Save zucchini for another use.)
• Heat a drizzle of oil in a large pan over medium-high heat. Add zucchini and season with salt and pepper. Cook, stirring frequently, until browned and tender, 4-7 minutes. Turn off heat; transfer to a plate and cover with foil to keep warm. Wipe out pan.
Swap in broccoli for zucchini. Cook 5-7 minutes.
• While zucchini cooks, open package of chicken* and drain off any excess liquid. • Place chicken in a large bowl; season with salt and pepper. Add cornstarch and toss until chicken is fully coated. • Heat a drizzle of oil in pan used for zucchini over medium-high heat. Add coated chicken and cook, stirring occasionally, until browned and cooked through, 4-6 minutes.
• Reduce heat under pan with chicken to medium. Add another drizzle of oil, scallion whites, garlic, salt, and pepper. Cook, stirring, until fragrant, 1-2 minutes. • Add hot honey and 1 TBSP butter (2 TBSP for 4 servings); cook, stirring constantly, until sauce is glossy and chicken is thoroughly coated.
• Fluff couscous with a fork; taste and season with salt and pepper if desired. • Divide couscous between shallow bowls. Top with chicken and zucchini in separate sections. Garnish with scallion greens and as many chili flakes as you like. Serve.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Some found it delicious with amazing flavors, while others felt it lacked taste. Consider adding extra hot honey or spices for more zing 🌶️.
- Ease of prep: Simple, quick, and easy to prepare. The cornstarch-coated chicken added a nice touch to the dish.
- Suggestions: Try cooking the glaze separately to prevent burning. Add more hot honey, chicken stock, or herbs to boost flavor.
- Portions: Several mentioned small portions, especially for couscous. Consider increasing the starch component or adding extra vegetables for a heartier meal.
- Vegetables: Flexible recipe that works well with both zucchini and broccoli. Some enjoyed trying zucchini in a new way.
