Asian Chicken & Vegetables
1 Tbsp. brown sugar
1 tsp. garlic powder
1/2 tsp. each: ground ginger, Chinese 5-spice and black pepper
4 pieces boneless, skinless chicken breasts or cutlets
2 c. fresh sugar snap or snow peas, trimmed
1 c. Matchstix Carrots
• Combine for stir-fry sauce:
2 Tbsp. each: orange juice, low-sodium soy sauce and minced fresh ging
2 tsp. cornstarch
Blend sugar with seasonings. Rub over both sides of chicken; set chick
en aside 15 to 20 minutes.
Prepare charcoal fire or heat gas grill on high; oil grill grate well.
Grill chicken over medium heat 6 to 8 minutes per side or until done.
While chicken cooks, heat a large skillet or wok over medium-high heat
; coat with oil or spray pan with nonstick spray. Add vegetables; stir
-fry 3 to 5 minutes or until just crisp-tender. Stir in sauce mixture
and remove from heat. Serve chicken with vegetables and steamed rice,