FOIL-WRAPPED GINGER CHICKEN
The brown sugar and soy sauce cook down creating a sticky sauce on these cute little chicken packets. From Sunset April 2008. These should be made at least an hour ahead of time to allow time to marinate.
Provided by cookiedog
Categories Chicken Thigh & Leg
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, combine soy sauce, brown sugar, dark soy sauce, and ginger. Add chicken, toss to coat, cover, and chill for at least 1 hour and up to overnight.
- Preheat oven to 375°. Lay out 8 pieces of aluminum foil, 6 to 8 inches long each. Put 1/8 of the marinated chicken in the middle of each. Top chicken with green onions and sprinkle with pepper. Fold 1 side of foil over the chicken to cover it, fold opposite side of foil over first fold, and then fold in each end once to seal and create a little packet.
- Lay packets on a foil- or parchment-lined rimmed baking sheet (packets will leak while cooking, and the marinade is difficult to clean up once it cooks onto a pan). Bake until chicken is cooked through and marinade is reduced and starting to caramelize in each packet, 45 to 60 minutes. Serve hot or warm.
Nutrition Facts : Calories 129.2, Fat 8.7, SaturatedFat 2.5, Cholesterol 47.7, Sodium 212.2, Carbohydrate 2.1, Fiber 0.1, Sugar 1.8, Protein 10.2
GINGER-SCALLION CHICKEN PARCHMENT PACK
Season chicken tenders with this Asian-inspired marinade. When you cook them in parchment paper with snow peas and shiitake mushrooms, you seal the flavor and moisture inside without added fat and calories.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Position 2 racks in the upper and lower thirds of the oven and preheat to 400 degrees F. Cut four 16-inch long sheets of parchment paper. Fold each sheet in half and open like a book. Divide the pieces of parchment between 2 baking sheets (2 pieces per sheet).
- Trim away the tendon attached to the thicker part of the tenderloin with kitchen shears and discard. Sprinkle the chicken all over with 3/4 teaspoon salt.
- Combine the soy sauce, sesame oil, rice vinegar, sambal, scallion whites, ginger, and 1 tablespoon water in a small bowl. Place snow peas and shiitakes in a medium bowl and toss with 2 tablespoons of the soy sauce mixture.
- Mound 3/4 cup brown rice on each parchment sheet, placing it on one side of the fold, and drizzle with 1 tablespoon water. Top with the vegetables, and two chicken tenders per serving, tucking as many of the vegetables as possible under the chicken. Spoon about 2 teaspoons of the soy sauce mixture evenly over each serving of chicken. (You should have some left over for drizzling later.)
- Fold over the top half of the parchment, crimping and overlapping small folds along the open edge to seal tightly. Bake until the parchment puffs, 18 minutes; chicken will be cooked through. Transfer the packets to plates and let stand 2 minutes. Avoiding the hot steam, carefully cut open the packets. Drizzle remaining soy sauce mixture over the chicken and rice. Top with scallion greens, cilantro, and sesame seeds.
Nutrition Facts : Calories 370, Fat 9 grams, SaturatedFat 1 grams, Cholesterol 85 milligrams, Sodium 1000 milligrams, Carbohydrate 42 grams, Fiber 5 grams, Protein 33 grams
GINGER CHICKEN PACKETS
This recipe is adapted from a recipe provided by Reynolds Kitchens. I love packet cooking because prep and cleaup are so easy and because it is an easy way to keep fat content low.
Provided by janem123
Categories Chicken
Time 32m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Tear heavy duty aluminum foil into 4 (12 X 18 inch) pieces.
- Combine teriyaki sauce, sesame oil, and ginger. Set aside.
- Center one chicken breast half on each sheet of foil. Top with vegetables.
- Bring up sides of foil. Double fold top and one end of packet. Through the open end, add 1/4 of teriyaki mixture to each packet.
- Double fold each remaining end to seal packet, leaving room for heat to circulate.
- Bake 18 to 22 minutes at 450 degrees on a cookie sheet in the oven OR grill 13 - 15 minutes in covered grill.
- Serve over rice.
Nutrition Facts : Calories 184.2, Fat 5.2, SaturatedFat 0.9, Cholesterol 68.4, Sodium 88.4, Carbohydrate 4.7, Fiber 0.9, Sugar 1.7, Protein 29.5
FOIL-WRAPPED TERIYAKI CHICKEN WITH SCALLIONS AND LEMON
A foil-wrapped "bake and serve" dinner is like a small, sealed envelope that allows the chicken to steam in its own flavorful juices. It requires very little fat for cooking and the flavors are very clean. The packets can be assembled in advance and cooked just before serving. In this recipe, we focus on a tasty kicked-up teriyaki sauce to bring the chicken and vegetables to life. I make these in the morning and store them in the fridge. There's nothing like getting home after a long day and just baking and serving dinner!
Provided by Alex Guarnaschelli
Categories main-dish
Time 45m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Get ready: Arrange 2 shelves in the upper and lower middle areas of the oven at a fair distance from one another; the foil-enveloped chicken will need some room to puff and expand as it cooks. Preheat the oven to 400 degrees F.
- Make the teriyaki: In a medium bowl, whisk together the garlic, teriyaki sauce, rice wine vinegar, ginger, mustard and black pepper.
- Wrap the chicken and vegetables: Spread two 12-inch layers of tinfoil on a flat surface. Fold each piece of foil in half. Open the foil at the seam and use 1 tablespoon of the butter to grease the middle of each. Place the scallions, zucchini and lemon slices in the middle of each. Season the chicken with salt on both sides. Place the chicken in the middle on top of the vegetables. Top with more lemon slices and scallions.
- Fold the two sides of each foil towards the chicken so it is like a large envelope with sealed sides and only the top part is open. There should be enough room left around the sides to allow for the steam to build up as it cooks, like a loose envelope around it. Spoon half of the teriyaki sauce in each of the packets. Close the tops and fold them down 3 to 4 times to ensure they're closed, leaving a little room between the chicken and the foil.
- Cook and serve: Place the chicken on a baking sheet, place in the lower rack of the oven and cook, undisturbed, until the "envelopes" begin to puff, 22 to 25 minutes. Remove from the oven and poke a thermometer in the center of the chicken breasts to assure they are cooked; they should register 165 degrees F. If not, cook a few minutes more. Remove from the oven, cut open the foil packets and dig in.
GINGER CHICKEN
This zingy curry is must-make recipe and only takes 50 minutes, fresher than your local take away and much healthier too
Provided by Sara Buenfeld
Categories Buffet, Dinner, Main course, Supper
Time 50m
Number Of Ingredients 12
Steps:
- Slice each chicken thigh into 2 or 3 large chunks, then put in a bowl with the ginger, garlic, chilli powder, half the coriander, lime juice and 1 tbsp of the oil. Stir well, then cover and leave in the fridge to marinate until ready to cook. For the best flavour, do this in the morning or, better still, the night before.
- Peel and quarter the onions, then very finely chop them in a food processor; for a curry you want the onion really fine. Heat the remaining oil in a wok or large frying pan, then add the onion and stir-fry for about 8 mins until soft. Stir in the turmeric and cook for 1 min more, stirring well.
- Tip in the chicken mixture with the marinade and cook over a high heat until the chicken changes colour. Pour in the coconut milk, add the chilli and stock, then cover and simmer for 20 mins until the chicken is tender. Stir in the remaining coriander, then serve with pilau rice, a bowl of mango chutney - we like Geeta's - and some poppadoms or naan bread.
Nutrition Facts : Calories 310 calories, Fat 16 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 37 grams protein, Sodium 1.29 milligram of sodium
MAKE-AHEAD FREEZER-TO-OVEN CHICKEN PACKETS
Imagine this: a stack of packets in your freezer that you can take straight to the oven for a full dinner in 30 minutes.
Provided by Bruce Weinstein
Categories Small Plates Freezer Food Freeze/Chill Chicken Dinner Kid-Friendly Steam Quick & Easy Quick and Healthy Wheat/Gluten-Free Dairy Free
Yield Makes 4 packets per batch
Number Of Ingredients 45
Steps:
- Mix all the ingredients in a very large bowl until the meat is well-coated in a uniform sauce.
- Place a 12-inch piece of aluminum foil on your work surface; top with a 12-inch piece of parchment paper. Spoon a quarter of the chicken mixture into the middle of the parchment paper.
- Fold the long sides so they meet in the middle of the packet, then crimp these long edges together to make a tight seal, using the foil to catch and hold the waggly parchment paper in the seam. Roll both of the ends of the packet to seal as well. continue to make 3 more packets.
- Set the packets on a large baking sheet and freeze for at least 24 hours. Remove the sheet and stack the packets flat in the freezer.
- To bake, position the rack in the center of the oven and heat the oven to 425°F.
- Place 1 or more of the packets straight from the freezer on a large lipped baking sheet. Bake for about 30 minutes, or until hot and steamy inside. Cool for 10 minutes before opening and serving.
GINGER-LEMON CHICKEN PACKET
Make and share this Ginger-Lemon Chicken Packet recipe from Food.com.
Provided by Miss Erin C.
Categories Chicken Breast
Time 35m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients in a bowl.
- Place in the center of a piece of foil.
- Flatten ingredients slightly.
- Bring the sides together and fold down center, roll edges of foil in.
- Bake in the oven at 425F seam side up for 20 minutes or on a medium-hot grill for 12 minutes.
Nutrition Facts : Calories 282.1, Fat 10.3, SaturatedFat 4.6, Cholesterol 124.2, Sodium 249.6, Carbohydrate 7.4, Fiber 1.1, Sugar 4.9, Protein 36.4
HONEY GINGER CHICKEN BITES
These bite-sized appetizers are steeped in a mixture of garlic, soy sauce, ginger, citrus and honey. The marinade is then reduced and used to glaze the chicken. Originally from a local paper food section on cooking light. You may substitute boneless, skinless chicken breasts for the thighs and you may want to add some red pepper flakes or hot sauce if you like your food spicy! Prep time does not include marinating time.
Provided by Leslie in Texas
Categories Chicken
Time 55m
Yield 12 appetizer servings, 12 serving(s)
Number Of Ingredients 16
Steps:
- Combine honey, ginger, lemon juice, vinegar, soy sauce, sesame oil, orange rind, Worcestershire sauce and garlic in a large zip-top plastic bag; seal and shake well.
- Add chicken; seal and toss to coat.
- Refrigerate at least 2 hours or overnight, turning occasionally.
- Preheat oven to 425°.
- Remove chicken from bag, reserving marinade.
- Arrange chicken in a single layer on the rack of a broiling pan coated with cooking spray.
- Sprinkle chicken with salt and pepper and bake for 20 minutes, stirring once.
- While chicken is cooking, strain marinade through a sieve into a bowl; discard solids.
- Place marinade in a saucepan; bring to a boil and cook 3 minutes, skimming solids from surface.
- Combine cornstarch and water in a small bowl; stir with a whisk.
- Add cornstarch mixture to pan, stirring with a whisk; cook 1 minute.
- Remove from heat and pour glaze into a large bowl.
- Preheat broiler.
- Add chicken to glaze; toss well to coat.
- Place chicken mixture on a jelly-roll pan coated with cooking spray; broil 5 minutes or until browned, stirring twice.
- Sprinkle with sesame seeds, if desired.
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