Ginger-Scallion Chicken Parchment Pack

3 Ratings
Recipe courtesy ofFood Network Kitchen

Season chicken tenders with this Asian-inspired marinade. When you cook them in parchment paper with snow peas and shiitake mushrooms, you seal the flavor and moisture inside without added fat and calories.

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Total: 35 min Cook: 15 min

Yield: 4 servings

Level: Easy

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Ingredients

  • 8 chicken tenders, about 1 pound
  • Kosher salt
  • 5 tablespoons low-sodium soy sauce
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons rice vinegar
  • 2 teaspoon sambal or chili-garlic sauce
  • 4 scallions, thinly sliced, greens and whites kept separately
  • 2 teaspoons finely grated ginger
  • 8 ounces snow peas, trimmed
  • 4 ounces shiitake mushrooms, caps sliced and stems discarded (about 12)
  • 3 cups frozen brown rice
  • 1/2 cup roughly chopped cilantro
  • 2 teaspoons toasted sesame seeds

Directions

  • Special equipment: parchment paper

  • Position 2 racks in the upper and lower thirds of the oven and preheat to 400 degrees F. Cut four 16-inch long sheets of parchment paper. Fold each sheet in half and open like a book. Divide the pieces of parchment between 2 baking sheets (2 pieces per sheet).

  • Trim away the tendon attached to the thicker part of the tenderloin with kitchen shears and discard. Sprinkle the chicken all over with 3/4 teaspoon salt.

  • Combine the soy sauce, sesame oil, rice vinegar, sambal, scallion whites, ginger, and 1 tablespoon water in a small bowl. Place snow peas and shiitakes in a medium bowl and toss with 2 tablespoons of the soy sauce mixture.

  • Mound 3/4 cup brown rice on each parchment sheet, placing it on one side of the fold, and drizzle with 1 tablespoon water. Top with the vegetables, and two chicken tenders per serving, tucking as many of the vegetables as possible under the chicken. Spoon about 2 teaspoons of the soy sauce mixture evenly over each serving of chicken. (You should have some left over for drizzling later.)

  • Fold over the top half of the parchment, crimping and overlapping small folds along the open edge to seal tightly. Bake until the parchment puffs, 18 minutes; chicken will be cooked through. Transfer the packets to plates and let stand 2 minutes. Avoiding the hot steam, carefully cut open the packets. Drizzle remaining soy sauce mixture over the chicken and rice. Top with scallion greens, cilantro, and sesame seeds.

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3 Ratings

Azuree G.
I made this for dinner tonight and it was great!  It was extremely flavorful.  I'm not a fan of mushrooms and my daughter doesn't like them either.  However, this combination was so good we actually ate the mushrooms and didn't eat around them.  I didn't prepare frozen rice ahead of time so I just cooked the parchment packs without the rice and used fresh cooked brown rice.  When I transferred the chicken and vegetables to the plate, I placed them over the rice and then poured the sauce all over it from the pack and the rice soaked it right up.  I will definitely be making this again!<br /> See All Reviews Post Review

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