Asian Chicken With Gingered Vegetables

• 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

1. Combine the first five ingredients; rub over chicken. Cover and refrigerate for 30 minutes.
2. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a thermometer reads 170u0b0.
3. Meanwhile, in a
4. coated with cooking spray, combine the remaining ingredients. Cook and stir over medium-high heat for 5-8 minutes or until vegetables are tender. Serve with chicken.

brown sugar, garlic, ground ginger, pepper, chicken breast halves, fresh sugar snap peas, carrot, orange juice, soy sauce, fresh gingerroot

Taken from www.tasteofhome.com/recipes/asian-chicken-with-gingered-vegetables/ (may not work)