Teriyaki Chicken and Mushroom with Couscous

• 4 chicken fillets
• 20 medium button mushrooms
• 4 tbsp (60 ml). teriyaki marinade
• 6 cloves garlic
• 1 small hot chilli
• freshly ground black pepper
• 2 tbsp (30 ml). olive oil
• 2 packets couscous (each containing enough for 2 people)
• chicken stock (quantity as required by couscous)

1. Thinly slice the chicken fillets.
2. Thinly slice the mushrooms.
3. Thinly slice 2 cloves of garlic.
4. Finely chop the chilli removing seeds.
5. Mix chicken, garlic and chilli along with the teriyaki marinade and allowed to stand for 20 minutes or longer.
6. Cook the couscous as per instructions in chicken stock adding the 4 remaining garlic cloves.
7. When cooked remove the garlic cloves and add ground black pepper to taste.
8. Keep warm.
9. Fry the chicken, garlic and chilli with the marinade on a medium heat until almost cooked.
10. Remove the chicken.
11. Add a little more oil and saute the mushrooms.
12. When the mushrooms are cooked to your liking, add the chicken and its juices back to the pan.
13. Continue to stir until the chicken is cooked.
14. Serve the chicken on a bed of couscous.

chicken, button mushrooms, teriyaki marinade, garlic, hot chilli, freshly ground black pepper, olive oil, packets couscous, chicken

Taken from online-cookbook.com/goto/cook/rpage/001507 (may not work)