Print Options

Back to Asian Chicken with Gingered Vegetables >

Include these items:

Select reviews >

Taste of Home Logo

Asian Chicken with Gingered Vegetables

 Asian Chicken with Gingered Vegetables
“My family loves this light, colorful and quick meal. Grilled pineapple sprinkled with cinnamon makes a yummy dessert.” Teresa Ralston - New Albany, Ohio
4 ServingsPrep: 15 min. + chilling Grill: 15 min.


  • 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


  • Combine the first five ingredients; rub over chicken. Cover and
  • refrigerate for 30 minutes.
  • 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°.
  • 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

2 of 2

Asian Chicken with Gingered Vegetables (continued)

Directions (continued)

  • 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: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.