Back to Asian Chicken with Gingered Vegetables

Print Options


Card Sizes

Asian Chicken with Gingered Vegetables Recipe

Asian Chicken with Gingered Vegetables Recipe

“My family loves this light, colorful and quick meal. Grilled pineapple sprinkled with cinnamon makes a yummy dessert.” Teresa Ralston - New Albany, Ohio
TOTAL TIME: Prep: 15 min. + chilling Grill: 15 min. YIELD:4 servings


  • 1 tablespoon brown sugar
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon Chinese five-spice powder
  • 1/2 teaspoon pepper
  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 2 cups fresh sugar snap peas, trimmed
  • 1 medium carrot, julienned
  • 2 tablespoons orange juice
  • 2 tablespoons reduced-sodium soy sauce
  • 2 teaspoons minced fresh gingerroot


  • 1. Combine the first five ingredients; rub over chicken. Cover and refrigerate for 30 minutes.
  • 2. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a meat thermometer reads 170°.
  • 3. Meanwhile, in a large nonstick skillet coated with cooking spray, combine the remaining ingredients. Cook and stir over medium-high heat for 5-8 minutes or until vegetables are tender. Serve with chicken. Yield: 4 servings.

Nutritional Facts

1 chicken breast half with 1/2 cup vegetables equals 249 calories, 4 g fat (1 g saturated fat), 94 mg cholesterol, 400 mg sodium, 13 g carbohydrate, 3 g fiber, 38 g protein. Diabetic Exchanges: 5 lean meat, 1 vegetable.

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.