Ingredients for Asian Style Chicken Packets With Vegetables
- 2 tablespoons dry sherry
- 3 tablespoons low sodium soy sauce
- 1 tablespoon sesame oil
- 1/4 cup chopped green onion
- 1 tablespoon grated fresh ginger
- 2 cloves minced garlic
- 1.5 pounds boneless skinless chicken breast halves (cut into 1-inch pieces)
- 1/2 cup thinly sliced red bell pepper
- 1/2 cup snow peas
- 1 cup broccoli florets
- 1/2 cup sliced water chestnuts
- four 12x18-inch sheets heavy duty aluminum foil
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How to Make Asian Style Chicken Packets With Vegetables
- Preheat oven to 450°F (232°C) or preheat grill to medium-high heat.
- In a medium bowl, whisk together 2 tablespoons dry sherry or vermouth, 3 tablespoons soy sauce, 1 tablespoon vegetable oil, 1/4 cup chopped onion, 1 tablespoon grated ginger, and 2 cloves minced garlic.
- Add 1.5 pounds boneless, skinless chicken breasts (cut into 1-inch pieces), 1/2 cup frozen peas, 1 cup broccoli florets, and 1/2 cup water chestnuts (sliced) to the bowl. Toss until chicken and vegetables are evenly coated.
- Divide the chicken mixture evenly among four 12-inch x 18-inch sheets of heavy-duty aluminum foil.
- Bring up the sides of the foil to create a packet.
- Double fold the top and ends of the foil to create a secure seal.
- Place packets on a baking sheet and bake for 15-18 minutes, or grill for 12-14 minutes, or until chicken is cooked through and vegetables are tender. Internal temperature of chicken should reach 165°F (74°C).
- Carefully open packets (be cautious of steam) and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
25g
Fat
12g
Carbs
7g
