NO-PEEK ORIENTAL FOIL-WRAPPED CHICKEN
Make and share this No-Peek Oriental Foil-Wrapped Chicken recipe from Food.com.
Provided by Audrey M
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 425 degrees.
- Run carrots under cold water to thaw.
- Drain well.
- Rinse chicken; pat dry.
- Place one chicken breast half in the center of an 18x12 piece of heavy foil.
- Repeat with remaining chicken and three additional foil pieces.
- Divide carrots, mushrooms, and sweet pepper strips evenly among foil pieces.
- Stir together hoisin sauce, garlic, ginger, and ground red pepper.
- Drizzle over chicken and vegetables.
- Bring up two opposite sides of foil and seal with a double fold.
- Fold remaining ends to completely enclose the chicken and vegetables, leaving space for steam to build.
- Repeat with each foil packet.
- Place on a 15x10x1 baking pan.
- Bake for 30 minutes or till chicken is tender and no longer pink.
- To serve, carefully open foil packets.
- Sprinkle with green onion.
- If desired,serve over rice.
- Spoon some of the cooking juices over all.
- This recipe can also be placed on your grill.
- Cook for 20- 30 minutes depending on how hot your grill is.
Nutrition Facts : Calories 197.8, Fat 3.7, SaturatedFat 0.8, Cholesterol 75.9, Sodium 388.8, Carbohydrate 13.3, Fiber 3, Sugar 7.5, Protein 27
CHINESE FOIL CHICKEN
When my mom was alive I would take her to her favorite chinese restaurant and she would make herself sick eating these. She loved them so much. So when she became ill and could not go out anymore I learned to make them and take them to her. Her face would light up. Everyone enjoys opening up these little packages and popping the...
Provided by Rlpddf Flsddf
Categories Poultry Appetizers
Time 55m
Number Of Ingredients 13
Steps:
- 1. In a sealable bowl take the first 10 ingredients and mix well. then add green onions. This is your marinade.
- 2. Cut the chicken into pieces about 1" x 1" and add to the marinade. Matinate at least two hours or overnight.
- 3. Preheat oven to 450 degrees. Take a square of foil and place one piece of chicken on it and fold over the edge and seal (it will look like a triangle). Continue with remaining chicken.
- 4. Place in a single layer on an oiled cookie sheet and bake for 12 minutes. Best served hot
ASIAN STYLE PAPER WRAPPED CHICKEN
Paper-wrapped chicken like in a pu pu platter. It is called 'Paper Wrapped' although it is actually wrapped in aluminum foil. This is one of the best appetizers I have ever had at an Asian restaurant and this is my attempt to duplicate it. It goes very well on the pu pu platter.
Provided by seanbhalliday
Categories Appetizers and Snacks Wraps and Rolls
Time 2h40m
Yield 6
Number Of Ingredients 14
Steps:
- Mix soy sauce, green onion, hoisin sauce, vegetable oil, white wine, cornstarch, sugar, ginger, garlic, five-spice powder, salt, and black pepper in a large bowl. Stir chicken cubes into the sauce to coat; marinate in refrigerator for 2 hours.
- Place 1 to 2 chicken cubes onto a square of aluminum foil and fold the foil diagonally to make a triangle. Fold the edges over tightly several times, about 1/4 inch per fold, squeezing as much air as possible out of the packet. Repeat with remaining ingredients and foil.
- Pour 1 cup peanut oil, or as needed, into a heavy skillet (such as a cast-iron pan) to a depth of 1/2 inch; heat over medium heat until oil is shimmering.
- Gently lay the chicken packets, working in batches if necessary, into the hot oil and cook until chicken is no longer pink and the juices run clear (open a test packet to be sure), about 5 minutes per side. Drain packets on paper towels. Serve chicken in foil wrappers and let diners unwrap their own.
Nutrition Facts : Calories 149.7 calories, Carbohydrate 4 g, Cholesterol 39.1 mg, Fat 7.6 g, Fiber 0.2 g, Protein 15.2 g, SaturatedFat 1.4 g, Sodium 376.4 mg, Sugar 1.6 g
FOIL WRAPPED CHICKEN - BAKED OR FRIED
The secret of this popular dish lies in the marinade, which, when cooking, caramelizes the chicken and other ingredients, joining them together. When wrapping the chicken, it is customary to add a few other ingredients as a type of garnish. Cilantro, Chinese dried mushrooms, Chinese sausages (you can substitute smoked ham), and/or green onions are all used. When it comes time to cook, the garnish and chicken pieces are wrapped envelope style in square packets and (normally) deep-fried. Baking is another option; see instructions in the final step. Cooking time is normally about three to four minutes - long enough for the chicken to cook through but not for the paper to blacken. (This is for five to six inch squares - the cooking time will be longer if you are working with a recipe that calls for larger packets.) Stir the pieces lightly with chopsticks a few times while deep-frying. Drain the cooked chicken packets on paper towels. This recipe can be prepared ahead up to the deep-frying or baking stage, then frozen. Time does not include 1 hour marination. Recipe courtesy Rhonda Parkinson.
Provided by Sandi From CA
Categories Chicken Breast
Time 35m
Yield 24 packets
Number Of Ingredients 13
Steps:
- Cut the chicken into coarse mince and playfully spank it with a mallet to tenderize. Say, "You've been a naughty little chicken!".
- Mix the marinade ingredients together, add chicken, and refrigerate for one hour. At the 45 minute mark, add the mushrooms and scallions.
- Cut paper or foil pieces into 6-inch squares.
- Paper-wrapped chicken is normally wrapped envelope style. Take a square of paper and lay it out in front of you. Add 2 of the chicken slices, 1 slice of mushroom, 2 slices of green onion and a coriander sprig (if desired) in the middle, being sure to keep the filling in the center and not near the edges.
- Bring the bottom flap up over the chicken. Fold the right side over toward the middle, then the left side, so that one is overlapping the other. Fold the top flap down, tucking it inside the opening to seal the package. It is very important to make sure the packets are well sealed so that no oil seeps inches.
- If using foil, fold in half diagonally to form a triangle, then crimp the open edges together.
- DEEP FRYING METHOD: Heat wok and add oil for deep-frying.
- When the oil is ready, slide the packages in, about 6 at a time so as not to overcrowd the wok. Deep-fry the packets, stirring occasionally, until the chicken is cooked through.
- Drain on paper towels. Continue deep-frying the rest of the packets.
- Serve the chicken packets on a large platter, garnished with greens if desired. Guests can open the packets with either chopsticks or their fingers, but be careful as they're hot inside.
- OVEN METHOD: Bake in a preheated 350 degree Fahrenheit (230 degrees Celsius) oven for 18 minutes. Cool slightly before serving.
CHINESE CHICKEN IN FOIL APPETIZERS
This is just like paper wrapped chicken from Chinese restaurants. My kids love to make and eat these. Very easy! Time estimates don't include marination.
Provided by Charmie777
Categories Chicken Breast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cut chicken into 1"x1" pieces.
- Place in a shallow pan. Sprinkle green onions on top.
- Mix all marinade ingredients together and pour over chicken. Marinate for 2 hours at room temperature, or overnight in the refrigerator.
- Wrap each piece of chicken in a square of foil. Place in a single layer on a cookie sheet.
- Bake at 450º for 12 minutes.
Nutrition Facts : Calories 178, Fat 4.5, SaturatedFat 0.8, Cholesterol 65.9, Sodium 286, Carbohydrate 3.7, Fiber 0.2, Sugar 1.7, Protein 26.7
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