Colossal Asian Veggie 'n Chicken Pack
Source of Recipe
Hungry Girl
Recipe Introduction
I made this in an 8x14 inch pyrex. Covered it well with foil and baked at 375 degrees F. for 40 minutes! Served it over brown rice. Yum.
PER SERVING (1 1/2 cups): 222 calories, 1.5g fat, 811mg sodium, 19g carbs, 3.25g fiber, 9.5g sugars, 30.5g protein -- POINTS® value 4*
Brush up on your folding skills... It's foil-pack time! That means easy cleanup and hardly any fat. Lucky you...
List of Ingredients
1 tbsp. seasoned rice vinegar
1/2 tbsp. cornstarch
3 tbsp. oyster sauce
1/2 tbsp. chopped garlic
1/8 tsp. ground ginger
4 cups dry coleslaw mix
2 cups bean sprouts
1 1/2 cups sugar snap peas
1 cup sliced mushrooms
One 8-oz. can sliced water chestnuts, drained
1 lb. raw boneless skinless lean chicken breast, cut into bite-sized pieces
1/8 tsp. salt
1/8 tsp. black pepper Recipe
Preheat oven to 375 degrees.
To make the sauce, combine vinegar with cornstarch in a small bowl and stir to dissolve. Add oyster sauce, garlic, and ginger. Mix well and set aside.
Lay a large piece of heavy-duty foil on a baking sheet and spray with nonstick spray. Place all the veggies in the center of the foil, spreading them out a bit.
Evenly season chicken with salt and pepper. Lay chicken over the veggies and evenly top with sauce. Cover with another large piece of foil. Fold together and seal all four edges of the two foil pieces, forming a well-sealed packet. Bake in the oven for 35 minutes, until veggies are tender and chicken is fully cooked.
Let cool slightly. Using oven mitts, carefully flip packet over, allowing sauce to coat the chicken and veggies, and then return to right-side up. Cut packet to release steam before opening it entirely. (Careful -- steam will be hot.) Serve it up!
MAKES 4 SERVINGS
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