Ginger Garlic Asian Grilled Chicken

With Perdue® Perfect Portions® Boneless, Skinless Chicken Breast, All Natural (1.5 lbs.)
Contributor

Ginger and garlic help take your grilled chicken to the next level.

4
Servings
465
Calories Per Serving
Deliver Ingredients

Ingredients

  • 4 Perdue Perfect Portions Boneless, Skinless Chicken Breast, All Natural
  • 1/2 Cup Sherry
  • 6 Tablespoons Soy sauce
  • 6 Tablespoons Firmly packed brown sugar
  • 2 Tablespoons Sesame oil
  • 4 Cloves garlic, finely chopped
  • 1 Tablespoon Ground ginger
  • 2 Tablespoons 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

Directions

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.

Grill: 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.

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.

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

Nutritional Facts

Total Fat
29g
41%
Sugar
11g
12%
Saturated Fat
9g
38%
Cholesterol
3mg
1%
Carbohydrate, by difference
45g
35%
Protein
11g
24%
Vitamin A, RAE
148µg
21%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
19mg
25%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
166mg
17%
Choline, total
4mg
1%
Fiber, total dietary
5g
20%
Folate, total
37µg
9%
Iron, Fe
5mg
28%
Magnesium, Mg
44mg
14%
Niacin
3mg
21%
Phosphorus, P
173mg
25%
Selenium, Se
1µg
2%
Sodium, Na
1536mg
100%
Water
120g
4%
Zinc, Zn
1mg
13%

Ginger Shopping Tip

Staples of Asian cuisine such as ginger, daikon, rice vinegar, and spicy chile sauces like Sriracha add bright, fresh flavors without lots of fuss.

Ginger Cooking Tip

Sriracha has good heat but also has flavor - its mild sweetness comes from sun-ripened chile peppers as well as sugar and garlic.