Description
A quick and delicious teriyaki chicken foil packet dinner combining chicken and vegetables for a flavor-packed, easy meal preparation.
Ingredients
- 4 boneless skinless chicken breasts, cut into 1 ½ inch pieces
- 2 bell peppers, chopped
- 1 small onion, chopped
- 2 cups broccoli florets
- 1 cup sugar snap peas
- 1 cup soy sauce
- 3 tablespoons rice vinegar
- 3 cloves garlic, minced
- ¾ cup honey
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch + 2 tablespoons water
Instructions
- Whisk together 1 tablespoon of cornstarch and 2 tablespoons of water in a small bowl. Set aside for later.
- In a saucepan, whisk together the soy sauce, rice vinegar, minced garlic, honey, and sesame oil. Bring the mixture to a boil, stirring occasionally.
- Once boiling, add the cornstarch mixture to the pan. Whisk until the sauce begins to thicken. Set aside to cool while you prepare the foil packets.
- In a large bowl, combine the cubed chicken, chopped bell peppers, onion, broccoli florets, sugar snap peas, and 1 cup of the prepared sauce. Toss to coat all ingredients evenly.
- Distribute the chicken and vegetable mixture among the four squares of foil. Fold the foil over the chicken and vegetables, pinching the ends to ensure they’re sealed.
- For oven cooking, place the foil packets on a baking sheet and bake for 25 minutes, or until the chicken is cooked through and the veggies are tender.
Notes
Seal the foil packets tightly to ensure steam is retained for even cooking. You can assemble packets in advance and refrigerate for up to 24 hours.
