Asian Chicken & Vegetables in Foil Packets

By ccavaletti

Ingredients

• 4 large scallions, trimmed
• 1 large carrot, peeled
• 4 boneless, skinless chicken breast cutlets (5 oz each), pounded 1/2-inch thick
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 2 Tbsp reduced sodium soy sauce
• 1 Tbsp (packed) dark brown sugar
• 1 Tbsp rice vinegar
• 1 Tbsp toasted sesame oil
• 1 tsp Sriracha, optional
• 4 tsp sesame seeds

Details

Servings 4

Preparation

Step 1

Preheat the oven to 400º.

Slice between the light- and dark-green parts of the scallions. Quarter the white and light-green sections lengthwise to form long ribbons, and thinly slice the dark-green parts into rounds.

Using a peeler, cut the carrot into thin strips.

Place four 18-inch-long sheets of heavy-duty foil on a work surface. Place one piece of chicken in the center of each; top with the peppers, carrot and scallion ribbons.

In a small bowl, whisk the soy sauce, brown sugar, vinegar, sesame oil and Sriracha, if using. Drizzle over the chicken and vegetables.

Bring the edges of foil up to meet in the center, leaving roughly 2 inches of space around the chicken and vegetables so they can steam. Crimp the edges tightly to seal.

Bake until the chicken is cooked through and the vegetables are crisp-tender, 12 to 15 minutes.

Meanwhile, in a small, dry skillet, stir the sesame seeds over medium-high heat until golden, 5 to 6 minutes.

When the chicken is done, carefully open the packets. Using tongs, slide the contents of each packet onto separate plates. Drizzle with any accumulated juices. Sprinkle each serving with 1 tsp sesame seeds and garnish with scallion greens.

(I cooked the chicken, onion and peppers in a pan to finish cooking, like a stir-fry)

From Everyday with Rachael Ray, March 2015