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    Ginger Chicken & Rice Packets


    Source of Recipe


    reynoldskitchens.com


    List of Ingredients


    • 2 sheets (12 x 18-inches each) Reynolds Wrap Release non-stick foil
    • 2 boneless, skinless chicken breast halves (1/2 to 3/4 lbs)
    • 1 cup instant rice, uncooked
    • 1 cup broccoli florets
    • 1 medium red bell pepper, cut in strips
    • 1 tsp grated fresh ginger
    • 1/4 cup teriyaki sauce
    • 8 ice cubes
    • 1/2 cup water


    Instructions


    1. Preheat oven to 450 degrees or grill to medium-high.
    2. Center one chicken breast half on each sheet of foil with dull side toward food. Arrange rice over chicken. Add vegetables. Sprinkle with ginger; drizzle with teriyaki sauce. Top with ice cubes.
    3. Bring up foil sides. Double fold top and one end. Through open end, pour in water. Double fold remaining end to seal packet, leaving room for heat circulation inside. Repeat to make two packets.
    4. Bake 15 to 20 minutes on a cookie sheet in oven or grill 9 to 11 minutes in covered grill. Stir rice and vegetables before serving.


    Final Comments


    Serves 2
 

 

 

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