Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Ginger-Scallion Chicken Parchment Pack
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- Level: Easy
- Total: 35 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 370
- Total Fat
- 9 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 85 milligrams
- Sodium
- 1000 milligrams
- Carbohydrates
- 42 grams
- Dietary Fiber
- 5 grams
- Protein
- 33 grams
Cooking in parchment, or en papillote, is typically associated with French cuisine—al cartocchio is the Italian take—but here the technique is used to steam chicken, veggies and rice in a sauce that draws heavily from the Asian pantry. The results are light yet flavorful and come together in just 35 minutes.
- Level: Easy
- Total: 35 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 370
- Total Fat
- 9 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 85 milligrams
- Sodium
- 1000 milligrams
- Carbohydrates
- 42 grams
- Dietary Fiber
- 5 grams
- Protein
- 33 grams
Ingredients
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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