Perdue
Ginger Garlic Asian Grilled Chicken
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"I want to try this one, looks really great!"
Comment TiffanyL
" that looks sooooooo good!!!!! going to make it this weekend."
Comment gail lamb
"This sounds and looks absolutely delicious. I am going to make it for dinner this weekend"
Comment kerri hughes
"looks do good will try this over the weekend"
Comment maryann olds
"I will definitely make this for my sunday dinner..looks so good!!!!!!!!!!"
Comment Oma jayne
"looks so good, yum"
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Ginger Garlic Asian Grilled Chicken

Ingredients

4 PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breast, All Natural (1.5 lbs.)
1/2 cup sherry
6. tbsp. soy sauce
6 tbsp. firmly packed brown sugar
2 tbsp. sesame oil
4 cloves garlic, finely chopped
1 tbsp. ground ginger
2 tbsp. olive oil
4 baby bok choy, halved lengthwise
1 cup snap peas
1 cup sliced baby zucchini
1 cup cherry tomatoes, halved
8 baby corn, optional
Step One

Ginger Garlic Asian Grilled Chicken

Time make it in:

WITH PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breast, All Natural (1.5 lbs.)

Serves 4 | Prep Time: | Cook Time:

Nutritional Information
Serving Per Recipe: 4
Amount Per Serving
Calories 360
% Daily Value*
Total Fat 14g 22%
Saturated Fat 2g 10%
Cholesterol 80mg 27%
Sodium 1150mg 48%
Total Carbs 18g 6%
Dietary Fiber 2g 8%
Sugars 14g
Protein 35g
Vitamin A 35%
Vitamin C 60%
Calcium 6%
Iron 15%
*Percent Daily Values are based
on a 2,000 calorie diet.

  • Calories 360
  • Protein 35g
  • Sodium 1150mg
  • Sat.Fat 2g
  • Sugar 14g

Ginger Garlic Asian Grilled Chicken

ingredients

Ingredients

4 PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breast, All Natural (1.5 lbs.)
1/2 cup sherry
6. tbsp. soy sauce
6 tbsp. firmly packed brown sugar
2 tbsp. sesame oil
4 cloves garlic, finely chopped
1 tbsp. ground ginger
2 tbsp. olive oil
4 baby bok choy, halved lengthwise
1 cup snap peas
1 cup sliced baby zucchini
1 cup cherry tomatoes, halved
8 baby corn, optional
ingredients

Step one: Make Sauce

In a small saucepan, combine the sherry, soy sauce, brown sugar, sesame oil, garlic and ginger. Bring to a boil, reduce heat and simmer for 2 to 3 minutes until the sugar dissolves. Remove from heat and let cool for 10 minutes. Place chicken breasts in a resealable plastic bag. Pour half of the sherry sauce over the chicken. Seal the bag and refrigerate for 30 minutes. Use the other half of the sauce for stir-frying the vegetables and for serving.

TIP: Don’t worry about serving this sherry sauce to the kids. The alcohol burns off during cooking.

ingredients

Step two: Grill

Remove the chicken from the sauce letting the excess drip away. Lightly brush the chicken with 1 tablespoon olive oil and place on a pre-heated grill or grill pan. Turn the chicken every 1 to 2 minutes and baste with the sherry sauce with every turn. Continue grilling until the chicken is done and a meat thermometer inserted in the center reaches 170°F, about 5 to 7 minutes. Remove from the grill and let it rest for 2 to 3 minutes.

How to: Grilling
ingredients

Step three: Stir Fry

Place all of the vegetables in a large bowl. Toss to coat with the remaining olive oil. Heat a wok or grilling basket over high heat. Add the vegetables and stir fry for 3 to 5 minutes until vegetables are charred and caramelized. During the last minute of cooking, toss the vegetables with enough of the sherry sauce to lightly coat.

TIP: Get creative with your vegetables. You can use any vegetables that you like. Try broccoli, snow peas, shiitake mushrooms or red peppers. Think seasonal! Vegetables are less expensive and taste better when you buy them in season. Frozen vegetables are a great option when fresh is hard to find.

ingredients

Step four: Serve

Serve chicken and vegetables over rice with extra sherry sauce on the side, desired.

TA DA!

Ginger Garlic Asian Grilled Chicken

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