Ginger Chicken Vegetable Packets Recipes

CHICKEN VEGGIE PACKETS

Chicken Veggie Packets image

People think I went to a lot of trouble when I serve these packets. Individual aluminum foil pouches hold in the juices during baking to keep the herbed chicken moist and tender. The foil saves time and makes cleanup a breeze. -Edna Shaffer, Beulah, Michigan

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

4 boneless skinless chicken breast halves (4 ounces each)
1/2 pound sliced fresh mushrooms
1-1/2 cups fresh baby carrots
1 cup pearl onions
1/2 cup julienned sweet red pepper
1/4 teaspoon pepper
3 teaspoons minced fresh thyme
1/2 teaspoon salt, optional
Lemon wedges, optional

Steps:

Preheat oven to 375°. Flatten chicken breasts to 1/2-in. thickness; place each on a piece of heavy-duty foil (about 12 in. square). Layer the mushrooms, carrots, onions and red pepper over chicken; sprinkle with pepper, thyme and, if desired, salt. , Fold foil around chicken and vegetables and seal tightly. Place on a baking sheet. Bake until chicken juices run clear, about 20 minutes. If desired, serve with lemon wedges.

Nutrition Facts : Calories 175 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 100mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 2g fiber), Protein 25g protein. Diabetic Exchanges

GINGER CHICKEN & VEGETABLES

Ginger Chicken & Vegetables image

A simple and good chicken dish. Freezing the meat for 1-2 hours until very firm but not frozen solid will make it easier to slice.

Provided by littleturtle

Categories One Dish Meal

Time 40m

Yield 3 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1 1/4 cups yellow onions, peeled & chopped
1 teaspoon gingerroot, peeled & grated
1/4 teaspoon garlic, finely minced
1 boneless skinless chicken breasts (8-9 ounces) or 9 ounces sirloin, cut lengthwise into thin strips
1/8 teaspoon black pepper
6 cups broccoli florets, washed
4 1/2 cups snow peas, washed
1 1/2 tablespoons soy sauce
1/2 cup chicken stock

Steps:

In a wok or large non-stick skillet, over medium-high heat, heat oil and and sauté onion until translucent (5 minutes).
Add ginger, garlic, and chicken; sprinkle with pepper, and sauté, turning frequently, until meat is lightly browned (3 minutes).
Add vegetables, soy sauce, and stock, and continue cooking, stirring often, until the chicken is cooked through, the stock is reduced to a glaze, and the vegetables are tender (20 minutes).
If the pan dries out during cooking, add water 1/8 cup at a time to keep moist.

Nutrition Facts : Calories 233.4, Fat 6.3, SaturatedFat 1, Cholesterol 24, Sodium 632, Carbohydrate 27.4, Fiber 4.9, Sugar 9.5, Protein 20

CHICKEN WITH MANGO AND GINGER

Chicken with Mango and Ginger image

Boost the flavor of lean chicken cutlets with cilantro, ginger, jalapeno, and lime.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Time 35m

Number Of Ingredients 8

Ingredients

1 large mango, peeled, pitted, and cut into 1/4-inch wedges
8 chicken cutlets (about 1 3/4 pounds total)
1 piece fresh ginger (1 inch), peeled and cut into matchsticks
1/3 cup fresh cilantro leaves
1 medium jalapeno, thinly sliced
Coarse salt and ground pepper
2 tablespoons plus 2 teaspoons extra-virgin olive oil
Lime wedges, for serving

Steps:

Preheat oven to 400 degrees. Place mango wedges in center of four 18-inch-long pieces of parchment. Top with chicken, ginger, cilantro, and jalapeno. Season with salt and pepper and drizzle each with 2 teaspoons oil. Fold parchment into a twist or envelope shape.
Place packets on a rimmed baking sheet and bake until packets are puffed up and chicken is cooked through, 18 to 20 minutes. Serve with lime wedges.

Nutrition Facts : Calories 297 g, Fat 12 g, Fiber 1 g, Protein 37 g

SESAME GINGER SHRIMP AND VEGETABLE PACKETS

Sesame Ginger Shrimp and Vegetable Packets image

Here's a recipe I modified from one of those Reynolds foil ads. It's quick and healthy. Whatever you do (unless you know you don't like it!), don't leave out the fresh ginger. To me, it makes the recipe! Add brown or white rice, soy sauce for a condiment, and you have a meal!

Provided by erinBOberrin

Categories Very Low Carbs

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 lb medium raw shrimp (peeled and deveined)
1 cup sliced mushroom
2 cups fresh broccoli florets (frozen would work, but thaw and drain before using)
1 small red bell pepper, cut into strips
2 cloves garlic, minced
1/2 teaspoon grated, minced fresh ginger or 1/2 teaspoon grated, minced fresh ginger
1 teaspoon dark sesame oil

Steps:

Preheat grill to med-high or oven to 450 degrees.
Use either foil cooking bags, or pieces of aluminum foil to make a cooking pouch.
Add shrimp and vegetables, top with garlic, ginger and oil.
To grill: Place foil pouch on grill rack, cook for 15-20 minutes, or until shrimp is no longer pink.
To bake in oven: Place pouch in cake pan or cookie sheet with sides.
Bake 25-30 minutes, or until shrimp is no longer pink.

GINGER CHICKEN PACKETS

Ginger Chicken Packets image

This recipe is adapted from a recipe provided by Reynolds Kitchens. I love packet cooking because prep and cleaup are so easy and because it is an easy way to keep fat content low.

Provided by janem123

Categories Chicken

Time 32m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1/3 cup light teriyaki sauce
1 tablespoon sesame oil
1 teaspoon grated fresh ginger or 1 teaspoon ground ginger
4 boneless skinless chicken breast halves (1 to 1 1/2 pounds)
2 cups broccoli florets (can thaw frozen florets by putting them in a colander and running cold water over them)
1 medium red peppers or 1 medium green pepper, cut into 1/2-inch strips
1/4 lb fresh mushrooms, quartered or 2 (4 ounce) cans mushrooms, drained
hot cooked rice

Steps:

Tear heavy duty aluminum foil into 4 (12 X 18 inch) pieces.
Combine teriyaki sauce, sesame oil, and ginger. Set aside.
Center one chicken breast half on each sheet of foil. Top with vegetables.
Bring up sides of foil. Double fold top and one end of packet. Through the open end, add 1/4 of teriyaki mixture to each packet.
Double fold each remaining end to seal packet, leaving room for heat to circulate.
Bake 18 to 22 minutes at 450 degrees on a cookie sheet in the oven OR grill 13 - 15 minutes in covered grill.
Serve over rice.

Nutrition Facts : Calories 184.2, Fat 5.2, SaturatedFat 0.9, Cholesterol 68.4, Sodium 88.4, Carbohydrate 4.7, Fiber 0.9, Sugar 1.7, Protein 29.5

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