Asian Chicken with gingered vegetables

By Bonne1

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

Details

Servings 4
Adapted from tasteofhome.com

Preparation

Step 1

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.
Nutrition Facts: 1 chicken breast half with 1/2 cup vegetables equals 249 calories, 4 g fat (1 g saturated fat), 94 mg cholesterol, 400 mg sodium, 13 g carbohydrate, 3 g fiber, 38 g protein. Diabetic Exchanges: 5 lean meat, 1 vegetable.