Stir Fry Chicken Packets
Instructions:
- A stir-fry without the mess of a stir-fry: strips of chicken breast and vegetables are baked in parchment packets with Asian spices. Serve them over rice or wilted greens. Makes 4 servings
- Four 5- to 6-ounce boneless skinless chicken breasts, sliced into 1 â„4-inch strips
- 4 scallions, thinly sliced
- 2 red bell peppers, cored, seeded, and thinly sliced
- 3 garlic cloves, minced
- One 12-ounce can baby corn, drained, the ears halved
- 8 ounces snow peas (about 3 cups)
- 2 tablespoons minced peeled fresh ginger
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 teaspoons Asian red chili sauce
- 2 teaspoons sesame oil, preferably toasted sesame oil
- Position the rack in the center of the oven; preheat the oven to 400°F.
- Mix all the ingredients together in a large bowl.
- Lay two 16-inch sheets of parchment paper on your work surface, one on top of the other. Spoon a quarter of the chicken mixture with some sauce into the middle of the paper. Fold the two opposing short ends over the mixture, then seal the packet closed by bring the other two long sides together and crimping them to make a packet.
- Crimp the short ends as well. Be sure the seal is tight so no steam will leak. Place this packet on a large, lipped baking sheet; then make three more of these packets, using the same amount of chicken mixture in each (that is, a third of what’s left for the second one, half of what’s left for the third one, and the remainder for the last one).
- Bake for 30 minutes. Leave the packets on the baking sheet for 10 minutes before serving. You can either transfer the packets themselves to plates using a large spatula, or you can open them up and spoon them into bowls or over any side dish you’ve chosen.