TERIYAKI CHICKEN FOIL PACKETS (MEAL PREP)
These Teriyaki Chicken Foil Packets are filled with a sweet and savory Asian glazed chicken, broccoli, edamame, green beans, pineapple and bell peppers. Throw them on the grill or in the oven to cook and serve with some rice or your favorite side dish.
Provided by Kelly
Categories Main Course
Time 40m
Number Of Ingredients 21
Steps:
- Preheat grill to medium-high heat or the oven to 425 degrees F.
- Cut four 18 x 12-inch squares of foil* and layout on a flat surface.
- If making the Homemade Teriyaki Sauce:
- In a saucepan over medium heat, whisk together soy sauce, honey, vinegar, sesame oil, garlic, ginger, cornstarch, and water until combined. Bring to a simmer, stirring frequently, until sauce thickens and bubbles. Remove from heat and set aside.
- Place one chicken breast in the middle of each piece of foil and divide the vegetables evenly into each packet, arranging them around the chicken.
- Drizzle the chicken and vegetables with olive oil and season with salt and pepper to taste.
- Brush teriyaki sauce on both sides of the chicken and vegetables - reserving enough for later.
- Fold the foil over the chicken and seal to close off the packets.
- If cooking on the grill
- Place foil packets onto grill and grill for 7-8 minutes, then flip over and grill for an additional 6-8 minutes (depending on the thickness of the chicken) or until chicken is cooked through.
- Remove from the grill and carefully open the foil packets.
- If cooking in the oven Place foil packets on a baking sheet and cook for 25-30 minutes (or until chicken is cooked through, rotating tray once). Time varies depending on the thickness of the chicken. Remove baking sheet from oven.
- Brush chicken with reserved sauce and top with sesame seeds and green onions (if desired) and serve immediately with quinoa, rice or your favorite side.
- For meal prep Divide chicken and vegetables into lunch containers. Add your favorite side.
Nutrition Facts : ServingSize 1 serving, Calories 335 kcal, Carbohydrate 34 g, Protein 30 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 72 mg, Sodium 676 mg, Fiber 3 g, Sugar 24 g
CHINESE CHICKEN IN FOIL APPETIZERS
This is just like paper wrapped chicken from Chinese restaurants. My kids love to make and eat these. Very easy! Time estimates don't include marination.
Provided by Charmie777
Categories Chicken Breast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cut chicken into 1"x1" pieces.
- Place in a shallow pan. Sprinkle green onions on top.
- Mix all marinade ingredients together and pour over chicken. Marinate for 2 hours at room temperature, or overnight in the refrigerator.
- Wrap each piece of chicken in a square of foil. Place in a single layer on a cookie sheet.
- Bake at 450º for 12 minutes.
Nutrition Facts : Calories 178, Fat 4.5, SaturatedFat 0.8, Cholesterol 65.9, Sodium 286, Carbohydrate 3.7, Fiber 0.2, Sugar 1.7, Protein 26.7
FOIL-PACK ASIAN CHICKEN
This Foil-Pack Asian Chicken tastes like it's from your favorite take-out place - but it's a homemade special that's oven-ready in just 10 minutes!
Provided by My Food and Family
Categories Home
Time 45m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400°F.
- Combine rice and 2 cups warm water; spoon onto centers of 6 large sheets heavy-duty foil. Top with chicken and vegetables. Mix peanut butter, barbecue sauce, soy sauce and remaining water; drizzle over vegetables.
- Fold foil to make 6 packets; place in single layer on rimmed baking sheet.
- Bake 30 to 35 min. or until chicken is done (165°F). Let stand 5 min. Cut slits in foil to release steam before opening packets.
Nutrition Facts : Calories 380, Fat 9 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 65 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 31 g
FOIL WRAPPED ORIENTAL CHICKEN
Make and share this Foil Wrapped Oriental Chicken recipe from Food.com.
Provided by Audrey M
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees.
- If carrots are still frozen, run under cold water to thaw.
- Rinse chicken and pat dry with a paper towel.
- Place one chicken breast in each foil bag along with baby carrots, mushrooms and red pepper strips.
- Divide evenly.
- In a small mixing bowl, blend together hoisin sauce, garlic, ginger and ground red pepper.
- Drizzle over chicken and vegetables.
- Close ends securely.
- Place each foil packet on a 15 x 10 x 1 inch baking pan.
- Bake for 30 minutes or until chicken is tender and no longer pink.
- To Serve: Carefully open end of foil packet to let steam escape.
- Place vegetables over cooked rice topped with sliced green onions.
Nutrition Facts : Calories 197.1, Fat 2.2, SaturatedFat 0.5, Cholesterol 68.8, Sodium 328.9, Carbohydrate 14.3, Fiber 2.5, Sugar 8.1, Protein 29.4
FOIL WRAPPED CHICKEN - BAKED OR FRIED
The secret of this popular dish lies in the marinade, which, when cooking, caramelizes the chicken and other ingredients, joining them together. When wrapping the chicken, it is customary to add a few other ingredients as a type of garnish. Cilantro, Chinese dried mushrooms, Chinese sausages (you can substitute smoked ham), and/or green onions are all used. When it comes time to cook, the garnish and chicken pieces are wrapped envelope style in square packets and (normally) deep-fried. Baking is another option; see instructions in the final step. Cooking time is normally about three to four minutes - long enough for the chicken to cook through but not for the paper to blacken. (This is for five to six inch squares - the cooking time will be longer if you are working with a recipe that calls for larger packets.) Stir the pieces lightly with chopsticks a few times while deep-frying. Drain the cooked chicken packets on paper towels. This recipe can be prepared ahead up to the deep-frying or baking stage, then frozen. Time does not include 1 hour marination. Recipe courtesy Rhonda Parkinson.
Provided by Sandi From CA
Categories Chicken Breast
Time 35m
Yield 24 packets
Number Of Ingredients 13
Steps:
- Cut the chicken into coarse mince and playfully spank it with a mallet to tenderize. Say, "You've been a naughty little chicken!".
- Mix the marinade ingredients together, add chicken, and refrigerate for one hour. At the 45 minute mark, add the mushrooms and scallions.
- Cut paper or foil pieces into 6-inch squares.
- Paper-wrapped chicken is normally wrapped envelope style. Take a square of paper and lay it out in front of you. Add 2 of the chicken slices, 1 slice of mushroom, 2 slices of green onion and a coriander sprig (if desired) in the middle, being sure to keep the filling in the center and not near the edges.
- Bring the bottom flap up over the chicken. Fold the right side over toward the middle, then the left side, so that one is overlapping the other. Fold the top flap down, tucking it inside the opening to seal the package. It is very important to make sure the packets are well sealed so that no oil seeps inches.
- If using foil, fold in half diagonally to form a triangle, then crimp the open edges together.
- DEEP FRYING METHOD: Heat wok and add oil for deep-frying.
- When the oil is ready, slide the packages in, about 6 at a time so as not to overcrowd the wok. Deep-fry the packets, stirring occasionally, until the chicken is cooked through.
- Drain on paper towels. Continue deep-frying the rest of the packets.
- Serve the chicken packets on a large platter, garnished with greens if desired. Guests can open the packets with either chopsticks or their fingers, but be careful as they're hot inside.
- OVEN METHOD: Bake in a preheated 350 degree Fahrenheit (230 degrees Celsius) oven for 18 minutes. Cool slightly before serving.
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