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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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A quick dinner in a pouch with a flare of asian flavors. From . This recipe is also great with fish; the only thing to change is the baking time to 20 minutes. Ingredients:
2 boneless chicken breasts |
1 cup rice (your choice) |
2 cups chopped bok choy |
2 green onions, chopped into 1/4 inch pieces |
12 about dried shiitake mushrooms |
1/2 teaspoon crushed red pepper flakes |
6 garlic cloves, pressed (or minced) |
1 teaspoon grated fresh ginger |
1 tablespoon brown sugar |
4 tablespoons soy sauce |
3 tablespoons rice vinegar |
1/2 teaspoon sesame oil |
Directions:
1. Cook rice according to package instructions.
2. Preheat oven to 450 degrees F.
3. Rehydrate shitake mushrooms, drain and chop off the stems.
4. Chop bok choy and green onion into small pieces.
5. Prepare sauce by combining all ingredients. Spray 2 large pieces of aluminum foil with cooking spray or brush lightly with oil.
6. Spread 1/2 of the rice on each of the foil pieces.
7. Layer green onions, bok choy and mushrooms on top.
8. Top with chicken and pour 1/2 the sauce over each packet.
9. Close foil pouch by drawing sides straight up, roll down tops and fold ends inches.
10. Bake for 30 minutes.
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