Ingredients for Asian Chicken Vegetables
- Chinese Five Spice Powder
- 1 teaspoon brown sugar
- ½ teaspoon salt
- Skinless Chicken Thighs
- Skinless Chicken Legs
- 1 pound bok choy
- 8 ounces sliced mushrooms
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame seeds
- 1 tablespoon chili powder
- 1.5 lbs boneless, skinless chicken breasts
- 1 teaspoon olive oil
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How to Make Asian Chicken Vegetables
- Preheat outdoor grill to medium-high heat. Lightly oil the grates to prevent sticking.
- In a small bowl, whisk together 1 tablespoon chili powder, 1 teaspoon brown sugar, and ½ teaspoon salt.
- Rub the spice mixture evenly over 1.5 lbs boneless, skinless chicken breasts.
- Grill chicken for 5 minutes per side over direct heat.
- Move chicken to the indirect heat zone of the grill. Cover and grill for 15-20 minutes, or until an instant-read thermometer inserted into the thickest part registers 160°F (71°C). Juices should run clear.
- While the chicken is grilling, toss 1 pound bok choy, and 8 ounces sliced mushrooms with 1 teaspoon of olive oil.
- Grill vegetables over direct heat for 10-15 minutes, turning once, until tender-crisp.
- In a small bowl, whisk together 2 tablespoons soy sauce and 1 tablespoon rice vinegar.
- Once the chicken is cooked, brush the vegetables and chicken with the soy sauce mixture.
- Garnish with 1 tablespoon sesame seeds and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
19g
Fat
9g
Carbs
3g
