An easy, delicious weeknight meal. Grill Glazed Sweet Asian Chicken Pan Grill is a great way to get your veggies in!
3 chicken breasts, cut into bite-size pieces
2 cups broccoli, cut into bite-size pieces
1 red bell pepper, cut into thin 1” strips
1 medium red onion, cut into thin 1” strips
1 yellow bell pepper, cut into thin 1” strips
1 tablespoon soy sauce
1⁄4 cup brown sugar
1⁄2 tablespoon Better Than Bouillon® Chicken Base
1⁄2 teaspoon fresh ginger, finely chopped
1⁄4 cup water
Set EGG for indirect cooking (with convEGGtor) at 450°F/232°C.
In a bowl, mix soy sauce, brown sugar, Roasted Chicken Base, ginger and water.
Mix chicken and all vegetables in a Stir-Fry and Paella Pan. Place on the EGG.
Cook approximately 12-15 minutes or until chicken is thoroughly cooked and vegetables are soft.
Serve with rice or Asian noodles.