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Asian chicken and veggies Recipe

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This recipe for Asian chicken and veggies is from Chantel's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 large scallions
1 large carrot peeled
4 boneless, skinless chicken breast cutlets (5oz each) pounded 1/2 inch thick
1 red bell pepper thinly sliced
1 yellow pepper thinly sliced
2 tbsp. soy sauce
1 tbsp. brown sugar
1tbsp. rice vinegar
1tbsp. Toasted sesame oil
4 tsp. sesame seeds
Directions:
Directions:
Preheat oven 400º slice between the light - and dark- green parts of the scallions. Quarter third and light- green sections length wise to form long ribbons, thinly slice the dark-green parts into rounds. Using a peeler cut the carrots 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 peppers, carrots, and scallion ribbons.

In small brown whisk the soy sauce, brown sugar, vinegar, and sesame oil. Drizzle over the chicken and vegetables. Bring the edges of foil up to meet in the center, leaving roughly 2 inches of space above the chicken and vegetables so the food can steam. Crimp the edges tightly so they seal. Transfer th packets to a baking sheet. Cook until the chicken is cooked through and th vegetables are crisp-tender, 12-15 minutes.

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

When the chicken is done carefully open the packets. Using tongs slide the contents of each packet into separate plates.

Drizzle with any accumulated juices. Sprinkle each serving with one tbsp. sesame seeds and garnish with the scallions.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 mins

 

 

 

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