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Prep Time: 10 Minutes Cook Time: 22 Minutes |
Ready In: 32 Minutes Servings: 4 |
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This recipe is adapted from a recipe provided by Reynolds Kitchens. I love packet cooking because prep and cleaup are so easy and because it is an easy way to keep fat content low. Ingredients:
1/3 cup light teriyaki sauce |
1 tablespoon sesame oil |
1 teaspoon grated fresh ginger or 1 teaspoon ground ginger |
4 boneless skinless chicken breast halves (1 to 1 1/2 pounds) |
2 cups broccoli florets (can thaw frozen florets by putting them in a colander and running cold water over them) |
1 medium red peppers or 1 medium green pepper, cut into 1/2-inch strips |
1/4 lb fresh mushrooms, quartered or 2 (4 ounce) cans mushrooms, drained |
hot cooked rice |
Directions:
1. Tear heavy duty aluminum foil into 4 (12 X 18 inch) pieces.
2. Combine teriyaki sauce, sesame oil, and ginger. Set aside.
3. Center one chicken breast half on each sheet of foil. Top with vegetables.
4. Bring up sides of foil. Double fold top and one end of packet. Through the open end, add 1/4 of teriyaki mixture to each packet.
5. Double fold each remaining end to seal packet, leaving room for heat to circulate.
6. Bake 18 to 22 minutes at 450 degrees on a cookie sheet in the oven OR grill 13 - 15 minutes in covered grill.
7. Serve over rice.
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