Asian Chicken with Gingered Vegetables Recipe

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Asian Chicken with Gingered Vegetables Recipe photo by Taste of Home

Asian Chicken with Gingered Vegetables Recipe

Read Reviews

“My family loves this light, colorful and quick meal. Grilled pineapple sprinkled with cinnamon makes a yummy dessert.” Teresa Ralston - New Albany, Ohio

Recommended: 32 Super-Refreshing Dinners to Make This Winter

MAKES:

4 servings

TOTAL TIME:

Prep: 15 min. + chilling Grill: 15 min.

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VERIFIED BY Taste of Home Test Kitchen

Healthy Quick Diabetic Exchange

MAKES:

4 servings

TOTAL TIME:

Prep: 15 min. + chilling Grill: 15 min.

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

Directions

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 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 chicken. Yield: 4 servings.

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

Nutritional Facts

1 each: 249 calories, 4g fat (1g saturated fat), 94mg cholesterol, 400mg sodium, 13g carbohydrate (8g sugars, 3g fiber), 38g protein. Diabetic Exchanges: 5 lean meat, 1 vegetable.

Ingredients
Directions

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 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 chicken. Yield: 4 servings.

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

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Reviews forAsian Chicken with Gingered Vegetables

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MY REVIEW

krasmuss User ID: 1912885 171973

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

Hickster User ID: 45874 174111

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

Leescookin User ID: 2996920 87047

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."