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Asian Chicken and Vegetables in Gingered Broth

Prep Time: 15 minutes

Cook Time: 20 minutes

Makes 4 servings.

You’d never guess this Asian-inspired dish of succulent chicken and colorful vegetables in a ginger-spiked broth is baked in aluminum foil packets in the oven. To Toast Sesame Seed: Heat small skillet on medium heat. Add sesame seed; cook and stir


  3 Tbs honey

  3 Tbs reduced sodium soy sauce

  2 Tbs orange juice

  2 tsp McCormick® Ginger, Ground

  2 cups asparagus pieces (2-inch pieces)

  1 cup julienne-cut carrots

  1 cup thinly sliced yellow bell pepper

  4 sheets (12x18-inch each) heavy duty aluminum foil

  4 small boneless skinless chicken breast halves (about 1 pound)

  1 Tbs McCormick® Sesame Seed

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Preheat oven to 425°F. Mix honey, soy sauce, orange juice and ginger in small bowl. Place vegetables in large bowl. Add 1/2 of the honey mixture; toss to coat well.

Place 1 cup of the vegetable mixture on each sheet of foil. Top each with 1 chicken breast half. Spoon 1 tablespoon of the remaining honey mixture over each chicken breast half. Sprinkle with sesame seed. Bring up foil sides; double fold top and ends to tightly seal packet. Place foil packets on large baking sheet.

Bake 15 to 20 minutes or until chicken is cooked through and vegetables are tender. Place each packet in shallow soup bowl. Carefully cut a slit in the top of each packet. Slide chicken and vegetables into the bowl.