Recipe of the Day

Key Food Stores

Tuscan Roasted Potato-Chicken Salad

Tip Of The Day

For full volume egg whites, clean your bowl and beaters with white vinegar, rinse with cold water and wipe dry.

View Full Shopping List
Print |  Email To Friend |  Add to Recipe Box

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

Ingredients

  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

Select All

Add Items to List

Directions

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.