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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
  • 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

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.
Nutrition 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.
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