Orange-Spiced Chicken with Snap Peas, Carrots, Couscous & Peanuts

Directions

1. 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.
2. Wash and dry the carrots, snap peas, green onions, and any other fresh produce before using.
3. Heat a nonstick skillet over medium-high heat and prepare the chicken by patting dry and seasoning on both sides with salt and pepper.
4. 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.
5. In a small bowl, zest the orange and squeeze out its juice; peel and mince the garlic and add it to the bowl.
6. 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.
7. 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.
8. 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.
9. 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.
10. Fluff the couscous and plate it with the chicken and vegetables; sprinkle roasted peanuts and chopped green onions on top before serving.