Ginger Chicken Packets

Name: Ginger Chicken Packets
Ingredients: 13 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; 14 lb fresh mushrooms, quartered or 2 (4 ounce) cans mushrooms, drained; hot cooked rice

8 ingredients

11 steps

Ingredients

13 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
14 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.
3

Set aside.
4

Center one chicken breast half on each sheet of foil.
5

Top with vegetables.
6

Bring up sides of foil.
7

Double fold top and one end of packet.
8

Through the open end, add 1/4 of teriyaki mixture to each packet.
9

Double fold each remaining end to seal packet, leaving room for heat to circulate.
10

Bake 18 to 22 minutes at 450 degrees on a cookie sheet in the oven OR grill 13 - 15 minutes in covered grill.
11

Serve over rice.