steamed asian chicken packets

>> Wednesday, April 13, 2011

cooking chicken in foil "steam packets" is one of my favorite go-to weeknight dinners. it produces great results every time and the chicken always comes out perfectly moist. it's easy and really versatile. you can add whatever seasonings you're feeling that day - whether it be tex-mex, greek, italian, etc..  you can also add whatever vegetables want (or do as i did and use up whatever you have in the fridge). the chicken will take on whatever flavors you give it. i went for an asian theme and served it over brown rice. simply perfection.

2 boneless skinless chicken breasts
1/4 cup soy sauce
2 tablespoons rice wine vinegar
2 garlic cloves, minced
1 tablespoon honey
1/2 teaspoon ground ginger
1 tablespoon dark sesame oil
red pepper flakes (you be the judge)
1 tsp toasted sesame seeds (optional)
assortment of vegetables - bell pepper, carrots, onions, water chestnuts, snow peas

heat oven to 350 degrees. in a small bowl, whisk together soy sauce, garlic cloves, honey, ground ginger, dark sesame oil, and red pepper flakes.

tear off 2 sheets of aluminum foil that are large enough to wrap each around chicken individually. place your assortment of veggies in the middle of foil. top with chicken. drizzle half of marinade over chicken/veggies and sprinkle some sesame seeds on top. gather foil loosely around chicken and fold over to seal. repeat with second piece of chicken. place foil packets on cookie sheet and bake for 20 minutes.

remove from oven and let cool for a couple minutes. be careful when peeling apart and use oven mitts to protect hands from hot steam. serve over brown rice with a drizzle of soy sauce.


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