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Asian Chicken with Gingered Vegetables Recipe
Asian Chicken with Gingered Vegetables Recipe photo by Taste of Home

Asian Chicken with Gingered Vegetables Recipe

Read Reviews (3)
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“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.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. + chilling Grill: 15 min.
MAKES: 4 servings

Ingredients

  • 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

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.

Directions

  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.
Originally published as Asian Chicken with Gingered Vegetables in Healthy Cooking April/May 2010, p18

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.

Light-Bodied White Wine

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

Reviews for Asian Chicken with Gingered Vegetables(3)

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed May. 27, 2010

Very good. The sauce on the vegetables was excellent. I liked the chicken but my husband didn't think it was too flavorful. Very quick and easy to prepare. All in all, a wonderful dish.

MY REVIEW
Reviewed May. 25, 2010

This wasn't too bad. I thought the sauce was a bit strong on the veggies though. If I made it again, I probably would only use about half.

MY REVIEW
Reviewed Mar. 29, 2010

The only changes made was using a George Forman grill and regular soy sauce because it was what I had. My husband enjoyed the meal even though there was a touch of Anise in the seasoning. (He doesn't care for licorice.) The veggies were nice and crunchy. I also added brown rice to the dish but kept the serving down. May try it again when we have the grill out.

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