Asian Chicken with Gingered Vegetables Recipe

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

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.

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