Asian Style Chicken Packets With Vegetables Recipes

Steps:

• Mix chicken with ground ginger, black pepper, garlic salt, and sesame oil in a bowl; cover and refrigerate for 30 minutes.
• Bring a pot of salted water to a boil. Cook broccoli, bell pepper, and mushrooms in the boiling water until broccoli is just tender, about 3 minutes; drain.
• Whisk cornstarch and 1/2 cup water together in bowl.
• Heat vegetable oil in a large skillet or wok over medium-high heat. Cook and stir chicken until lightly browned, about 5 minutes.
• Stir cooked vegetables, jicama, brown sugar, and honey into chicken. Add cornstarch mixture and continue cooking and stirring until chicken is no longer pink in the center, about 5 minutes more.
• Sprinkle sesame and peanuts over chicken and vegetables before serving.

Steps:

• Heat oven to 425°F.
• In small bowl, mix hoisin sauce, rice vinegar, 1 tablespoon of the Sriracha sauce, 2 teaspoons of the sesame oil, the gingerroot and garlic. Reserve 1/4 cup of the hoisin mixture to brush on chicken just before serving.
• In another small bowl, beat honey, vegetable oil, remaining 2 teaspoons Sriracha sauce, remaining 2 teaspoons sesame oil, the sesame seed and 1/4 teaspoon of the salt with whisk. In medium bowl, add half of the honey mixture, and toss with the carrots. Reserve remaining honey mixture.
• Spray large rimmed sheet pan with cooking spray. Season chicken with remaining 1/2 teaspoon salt and the pepper. Place chicken on one side of the pan; brush both sides of chicken with hoisin mixture, reserving remaining. Add carrots in single layer to other side of pan. Roast 10 minutes.
• Meanwhile, in medium bowl, toss broccoli with remaining honey mixture.
• Brush tops of chicken with remaining hoisin mixture, and add the broccoli to the carrots. Bake 15 to 20 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F) and vegetables are lightly brown and just tender. Brush reserved 1/4 cup hoisin mixture onto chicken, and serve.

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.

Steps:

• Preheat oven to 450 degrees or the grill to medium-high.
• Mix the sherry or vermouth, soy sauce, oil, onions, ginger, and garlic in a small bowl.
• Add the chicken, pepper, peas, broccoli and water chestnuts to the mixture and toss until evenly coated.
• Center 1/4 of the chicken mixture on each of four 12 inch X 18 inch sheets of heavy-duty aluminum foil.
• Bring up sides of foil; double fold the top and ends to seal packets.
• Bake for 15-18 minutes on a baking sheet in the oven or grill for 12-14 minutes in a covered grill.

Steps:

• Preheat oven to 450 degrees F. Mix melted butter, soy sauce, rice vinegar and brown sugar in a small bowl; set aside.
• Mix remaining ingredients in a large bowl. Place half the veggie mix in center of sheet of foil. Spoon half the butter mixture over veggies.
• Bring up sides of Reynolds Wrap® Heavy Duty Aluminum Foil over veggies; fold down two times. Double fold both ends of foil to seal packet, leaving room for heat circulation inside. Repeat to make second packet. Place packets on baking sheet with 1-inch sides.
• Bake 15 to 20 minutes or until veggies are desired crispness. Open packets carefully by cutting along top folds with a sharp knife, allowing steam to escape. Stir to coat evenly.

Steps:

• Place rice in the center of a piece of heavy-duty foil (about 14 in. square); top with chicken and vegetables. Combine the water, Worcestershire sauce and soy sauce; pour over vegetables. Dot with butter. Fold foil around the chicken and vegetables and seal tightly., Place in a baking pan. Bake at 350° for 65-75 minutes or until chicken juices run clear. Open foil carefully to allow steam to escape.

Steps:

• Coat outdoor grill rack with nonstick spray, heat grill.
• Mix spice powder, sugar and salt in small cup.
• Rub spice mixture over chicken.
• Grill 5 minutes per side over direct heat.
• Move to indirect heat and grill, covered, 15-20 minutes until instant-read thermometer registers 160 degrees F, or juices run clear.
• Meanwhile, coat bok choy and mushrooms with nonstick spray.
• Grill over direct heat for 10-15 minutes, turning once.
• Stir soy sauce and rice vinegar in small bowl; spoon over vegetables and chicken.
• Sprinkle chicken with sesame seeds.