Mealime recipe · lives on in MealPot
Orange-Spiced Chicken with Snap Peas, Carrots, Couscous & Peanuts
- 30 min
- 2–6 servings
- 697 kcal / serving
A skillet chicken with bright orange notes, tender vegetables, and crunchy peanuts rests atop fluffy whole wheat couscous for a weeknight-friendly meal with varied textures.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 2 mediumcarrots
- 8 fl ozchicken or vegetable broth
- 1 lbchicken thighs, boneless skinless
- 2 clovesgarlic
- ½ small bunchgreen onions (scallions)
- ½orange
- ⅛ cuppeanuts, roasted unsalted
- ½ (8 oz) pkgsugar snap peas
- ½ cupwhole wheat couscous
- oranges
From the pantry: black pepper, brown sugar, cayenne pepper, cinnamon, ground, cloves, ground, cornstarch, extra virgin olive oil, ketchup, rice vinegar, salt, soy sauce
Cookware
chef's knife · citrus juicer (optional) · colander · cutting board · garlic press (optional) · grater (optional) · measuring cups · measuring spoons · mixing bowls · nonstick skillet · small saucepan · stirring spoon · tongs · vegetable peeler · whisk or fork
Directions
- Cook the couscous by boiling the broth in a small saucepan, then remove from heat, stir in the couscous, cover, and let it stand for 10 minutes.
- Wash and dry the carrots, snap peas, green onions, and any other fresh produce before using.
- Heat a nonstick skillet over medium-high heat and prepare the chicken by patting dry and seasoning on both sides with salt and pepper.
- Add a thin layer of oil to the skillet and cook the chicken, turning once, until golden on both sides and about two-thirds done in 6–7 minutes.
- In a small bowl, zest the orange and squeeze out its juice; peel and mince the garlic and add it to the bowl.
- Pour water into the bowl with the orange juice and garlic, then whisk in sugar, soy sauce, ketchup, vinegar, and the listed spices to form the sauce and set aside.
- Thinly slice the carrots and add both carrots and the sugar snap peas to the skillet with the chicken; cook until the veggies start to soften.
- Pour the prepared sauce into the skillet and bring to a boil over high heat, then reduce to a simmer and cook until the chicken is cooked through and the vegetables are tender, about 10 minutes.
- In a separate small bowl, whisk a little water with cornstarch to make a slurry; whisk it into the skillet in a steady stream while stirring until the sauce thickens, about 1 minute, then remove from heat.
- Fluff the couscous and plate it with the chicken and vegetables; sprinkle roasted peanuts and chopped green onions on top before serving.
Two tips
- Prep the vegetables and couscous ahead of time and refrigerate until ready to cook to speed up assembly.
- If you don’t have brown sugar, substitute a pinch of white sugar in the sauce and keep the rest of the ingredients the same.
Nutrition per serving
- Calories
- 697 kcal
- Protein
- 58 g
- Carbs
- 70 g
- Fat
- 22 g
- Fiber
- 11 g
- Sodium
- 378 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.