Grill Glazed Sweet Asian Chicken Pan Grill

Recipe adapted from Better than Bouillon. For more information about Better than Bouillon, visit


  • 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.

Serves 4



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