Asian Chicken with Gingered Vegetables Recipe

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

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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
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + chilling Grill: 15 min.
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.
Coat grill rack with cooking spray before starting the grill. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until juices run clear.
Meanwhile, in a large nonstick skillet coated with cooking spray, combine the remaining ingredients. Cook and stir over medium-high 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.

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  • 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. Coat grill rack with cooking spray before starting the grill. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until juices run clear.
  3. Meanwhile, in a large nonstick skillet coated with cooking spray, combine the remaining ingredients. Cook and stir over medium-high 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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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."

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