No Peek Oriental Foil Wrapped Chicken Recipes

NO-PEEK CHICKEN (JUST 5 INGREDIENTS)

Steps:

• Preheat oven to 350 degrees F.
• Lightly grease a 9x13-inch baking dish with non-stick cooking spray.
• Combine rice, soups, and water in baking dish and mix together until combined.
• Place chicken on top of rice and season with salt and pepper.
• Cover the dish with aluminum foil and seal tightly.
• Bake for 1 hour and 30 minutes, or until rice has absorbed all liquid.
• No peeking! Keep the dish covered while baking. I know it's tempting but I promise it's worth it.
• Serve and enjoy!

ASIAN STYLE PAPER WRAPPED CHICKEN

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.

NO-PEEK ORIENTAL FOIL-WRAPPED CHICKEN

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.

FOIL WRAPPED ORIENTAL CHICKEN

Steps:

• Preheat oven to 425 degrees.
• If carrots are still frozen, run under cold water to thaw.
• Rinse chicken and pat dry with a paper towel.
• Place one chicken breast in each foil bag along with baby carrots, mushrooms and red pepper strips.
• Divide evenly.
• In a small mixing bowl, blend together hoisin sauce, garlic, ginger and ground red pepper.
• Drizzle over chicken and vegetables.
• Close ends securely.
• Place each foil packet on a 15 x 10 x 1 inch baking pan.
• Bake for 30 minutes or until chicken is tender and no longer pink.
• To Serve: Carefully open end of foil packet to let steam escape.
• Place vegetables over cooked rice topped with sliced green onions.