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3 tablespoons low-sodium soy sauce 1 tablespoon sesame oil
1/2 teaspoon grated fresh ginger
1 garlic clove, minced
4 (5oz) chicken breast halves
1 large red bell pepper, seeded and sliced 1/2-inch thick
1/2 lb. snow peas
1/2 cup sliced water chestnuts
2 scallions, sliced
2 cups hot cooked rice
Preheat oven to 500ºF. Spray four 12-inch square sheets of foil with nonstick cooking spray.
In a small bowl, mix the soy sauce, sesame oil, ginger, and garlic. Place 1 chicken breast half on each foil square and fold edges up but not over the chicken. Scatter red pepper strips, snow peas, water chestnuts, and scallions evenly over each 4 chicken breasts. Spoon equal amounts of the soy sauce mixture over the vegetables. Fold the foil over the chicken and roll edges up tightly to seal. Place the foil packets on baking sheet. Bake for 12 minutes. Check for doneness by opening one of the foil packets to see if the chicken is firm and juices run clear when the meat is pierced with a knife. Serve with rice.
1/2 teaspoon grated fresh ginger
1 garlic clove, minced
4 (5oz) chicken breast halves
1 large red bell pepper, seeded and sliced 1/2-inch thick
1/2 lb. snow peas
1/2 cup sliced water chestnuts
2 scallions, sliced
2 cups hot cooked rice
Preheat oven to 500ºF. Spray four 12-inch square sheets of foil with nonstick cooking spray.
In a small bowl, mix the soy sauce, sesame oil, ginger, and garlic. Place 1 chicken breast half on each foil square and fold edges up but not over the chicken. Scatter red pepper strips, snow peas, water chestnuts, and scallions evenly over each 4 chicken breasts. Spoon equal amounts of the soy sauce mixture over the vegetables. Fold the foil over the chicken and roll edges up tightly to seal. Place the foil packets on baking sheet. Bake for 12 minutes. Check for doneness by opening one of the foil packets to see if the chicken is firm and juices run clear when the meat is pierced with a knife. Serve with rice.
