Sara Jensen's
Ginger Chicken & Vegetable Packets
4 sheets (12x18-inches each) Reynolds Wrap® Heavy Duty Aluminum Foil
1/3 cup teriyaki sauce
1 tablespoon Oriental sesame oil
1 teaspoon grated fresh ginger
4 boneless, skinless chicken breast halves (1 to 1 1/4 pounds), cut in 1/2–inch strips
2 cups small broccoli florets
1 medium red bell pepper, cut in chunks
1/4 pound fresh mushrooms, quartered
Hot cooked rice
PREHEAT oven to 450°F or grill to medium-high. Combine teriyaki sauce, sesame oil and ginger. Add chicken and vegetables; toss until evenly coated.
CENTER one-fourth of chicken mixture on each sheet of Reynolds Wrap Heavy Duty Aluminum Foil.
BRING up sides of foil and double fold. Double fold ends to form a packet, leaving room for heat circulation inside packet. Repeat to make four packets.
BAKE 15 to 18 minutes on a cookie sheet in oven
OR GRILL 12 to 14 minutes in covered grill. Serve over rice.
Number of Servings: 4
4 sheets (12x18-inches each) Reynolds Wrap® Heavy Duty Aluminum Foil
1/3 cup teriyaki sauce
1 tablespoon Oriental sesame oil
1 teaspoon grated fresh ginger
4 boneless, skinless chicken breast halves (1 to 1 1/4 pounds), cut in 1/2–inch strips
2 cups small broccoli florets
1 medium red bell pepper, cut in chunks
1/4 pound fresh mushrooms, quartered
Hot cooked rice
PREHEAT oven to 450°F or grill to medium-high. Combine teriyaki sauce, sesame oil and ginger. Add chicken and vegetables; toss until evenly coated.
CENTER one-fourth of chicken mixture on each sheet of Reynolds Wrap Heavy Duty Aluminum Foil.
BRING up sides of foil and double fold. Double fold ends to form a packet, leaving room for heat circulation inside packet. Repeat to make four packets.
BAKE 15 to 18 minutes on a cookie sheet in oven
OR GRILL 12 to 14 minutes in covered grill. Serve over rice.
Number of Servings: 4
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