Teriyaki Chicken Foil Packs Food

TERIYAKI CHICKEN FOIL PACKETS (MEAL PREP)

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.

FOIL-WRAPPED TERIYAKI CHICKEN WITH SCALLIONS AND LEMON

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.

TERIYAKI SHRIMP AND PINEAPPLE PARCELS

Steps:

• Cook the rice to according to the package instructions; allow to cool.
• Preheat the oven to 450 degrees F. Cut six 12-by-20-inch pieces of foil.
• In a medium mixing bowl, combine the cooked rice, pineapple, peas, teriyaki sauce, peppers, garlic, ginger and a pinch of salt and pepper.
• To assemble the parcels: Layer an even portion of the rice mixture in the middle of each of the foil sheets and top each with one-sixth of the shrimp. Drizzle 1/8 teaspoon sesame oil into each parcel, then seal them.
• Put the parcels on a baking sheet and cook until the shrimp are pink and cooked through, about 15 minutes. Open the parcels and sprinkle over some green onions and cilantro, then top with a squeeze of lime juice.

SHEET PAN CHICKEN TERIYAKI AND VEGETABLES

Steps:

• Preheat the oven to 400 degrees F. Line a large rimmed baking sheet with foil and grease with nonstick cooking spray.
• Cut the chicken and bell pepper into 1-inch strips. Thinly slice the carrots lengthwise, then cut into 1-inch batons. Cut the broccoli into small florets.
• Transfer the chicken strips to a medium bowl, add the teriyaki sauce and a pinch each of salt and pepper and toss to combine.
• Combine the peppers, carrots, broccoli and sugar snap peas in a large bowl. Add the olive oil and a pinch each of salt and pepper and toss well to combine. Arrange the chicken and vegetables on the prepared baking sheet, spreading them into an even layer with as little overlap as possible.
• Bake until the chicken is cooked through and the vegetables are tender, 20 to 25 minutes.
• Divide the chicken and vegetables among serving plates. Sprinkle with sesame seeds and serve alongside rice or noodles, if desired.
• Whisk together the soy sauce, pineapple juice, brown sugar, garlic, ginger and 1/4 cup water in a medium saucepan. Cook over medium heat, whisking constantly, until the sugar has completely dissolved.
• Whisk together the cornstarch with 1 tablespoon water in a small bowl to make a slurry. Whisk the slurry into the sauce and simmer until it has thickened to the consistency of syrup, about 5 minutes.
• Remove from the heat, pour into a small heatproof bowl and let cool. Use right away or refrigerate for up to 3 days.

HEALTHY GRILLED CHICKEN-AND-RICE FOIL PACKS

Steps:

• Prepare a grill for medium heat.
• Put the chicken, beans, rice, salsa, pickled jalapenos, tomato paste, chili powder, turmeric and 3/4 teaspoon salt in a large bowl and toss to combine. Divide the chicken-rice mixture evenly among the pie pans, spreading it out in an even layer. Pour 1/2 cup of chicken broth into each pie pan.
• Cover each pan tightly with foil. Put the pans on the grill, close the grill lid and cook for 20 minutes. Remove from the grill and let rest for a few minutes.
• Carefully remove the foil from each pan (hot steam will escape). The liquid should be absorbed, the rice tender and the chicken cooked through. Sprinkle each with some scallions.