Asian Veggie Packets Recipes
SESAME SHRIMP AND GREENS WITH RICE
Steps:
- Whisk soy sauce, honey, sesame oil, ginger, rice vinegar, pepper flakes and garlic in a large bowl. Add shrimp and toss to coat. Refrigerate for 20 to 30 minutes. Remove shrimp from marinade and reserve marinade.
- Preheat a grill to medium-high heat.
- Prepare 4 large sheets of aluminum foil. Spray each with nonstick cooking spray. Scoop 1/2 cup rice into the center of each sheet. Top each with 1 cup spinach, 1/4 cup zucchini and 1/4 cup snap peas. Divide shrimp evenly among the packets. Spoon remaining marinade over each packet. Fold each packet to close (not too tight), leaving the seam side up.
- Place packets, seam-side up, on the grill. Cook until shrimp is cooked through, 12 to 15 minutes. Remove and open packets carefully.
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- Preheat grill on high heat or oven to 375 degrees. Tear out 4 pieces of foil and lay two pieces on top of one another. Spray center of foil with a little non-stick cooking spray to prevent the chicken from sticking.
- Top each piece of foil with chicken and sprinkle evenly with salt and pepper. Place 1/2 cup of sliced veggies on top of each piece of chicken; set aside.
- In a small bowl, whisk together Ginger Sesame Soy Glaze. Drizzle evenly on top of each chicken and vegetable pouch. Bring the two wide ends of the foil together and fold to seal. Gently fold in the smaller ends of the packet and continue to fold until tightly secured. Leave a bit of room in the packet for steam to form.
- Grill for 20-25 minutes, turning once, or place in the oven for 35-40 minutes (or until chicken is cooked through.) Sprinkle with additional salt and pepper to serve if you wish.
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- In a large non-stick skillet or wok, over medium heat, heat the oil. Add the vegetable and stir fry about 3 minutes or until vegetables are crisp-tender. Add the butter, garlic, ginger and cook until fragrant.
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- Preheat grill to medium heat. In a small bowl, whisk together the soy sauce, rice wine vinegar, olive oil, brown sugar, sesame oil, cornstarch, garlic powder, ground ginger, and Sriracha sauce.
- Place the cut up chicken in a large Ziploc bag or bowl. Pour half of the sauce over the chicken and let it marinate for while you cut the veggies and make the foil packets.
- To make the foil packets, cut 8 sheets of heavy duty aluminum foil, about 12×18 inches each. Place two sheets on top of each other, so you will have four foil packets. Set aside.
- Place the cut up vegetables in a bowl and pour the remaining sauce over the vegetables. Stir until vegetables are well coated.
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