Asian Chicken and Vegetables in Gingered Broth Recipe

Total Time:

35 minutes(Cooking)

Servings:

4

Asian Chicken and Vegetables in Gingered Broth Recipe


You’d never guess this Asian-inspired dish of succulent chicken and colorful vegetables in a ginger-spiked broth is baked in aluminum foil packets in the oven.

Ingredients

3 tbsphoney
3 tbspreduced sodium soy sauce
2 tbsporange juice
2 tbspginger, ground
2 cupsasparagus pieces (2-inch pieces)
1 cupcarrots, julienned
1 cupyellow bell pepper, thinly sliced
4 sheetsheavy duty aluminum foil (12x18-inch each)
4 smallboneless skinless chicken breast halves (about 1 pound)
1 tbspsesame seed

Preparation

  1. Preheat oven to 425°F.
  2. Mix honey, soy sauce, orange juice and ginger in small bowl.
  3. Place vegetables in large bowl. Add 1/2 of the honey mixture; toss to coat well.
  4. Place 1 cup of the vegetable mixture on each sheet of foil. Top each with 1 chicken breast half. Spoon 1 tablespoon of the remaining honey mixture over each chicken breast half. Sprinkle with sesame seed. Bring up foil sides; double fold top and ends to tightly seal packet. Place foil packets on large baking sheet.
  5. Bake 15 to 20 minutes or until chicken is cooked through and vegetables are tender. Place each packet in shallow soup bowl. Carefully cut a slit in the top of each packet. Slide chicken and vegetables into the bowl.

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