Island Teriyaki Chicken Packets
Sue Lau | Palatable Pastime
When I saw that Weekday Suppers was running specials for August, I knew I wanted to participate, having had to miss last month. It’s always a lot of fun!
Weekday Suppers is a branch of the Sunday Supper Movement, where Sunday Supper bloggers pick a day to post an easy recipe that can be made in about half and hour using common ingredients, and the recipe on a certain subject. This week in August happens to be “Make-Ahead” meals. And one of the slots for this was still open when I happened to pass by. So what to make?
I instantly thought of chicken, since it cooks fast. I decided to pair it with cooked rice (leftover) as well as some chopped veggies from the fridge, and a simple teriyaki sauce. The teriyaki sauce I had already developed some time ago for use as a teriyaki glaze when grilling fish. (And yes, you can use this sauce for that, as well as other things). Here is the original recipe should you care to see:
If you have some leftover rice in your freezer, you really need only thaw it the night before in the fridge. Or maybe it is still in a container from another meal? I think you can also buy precooked rice in the freezer section or in those shelf stable containers in the convenience foods aisle . And if on the way home from work you grab a couple boneless chicken breasts at the market, along with some chopped veggies from the salad bar you will be moving fast. And don’t worry if you choose a few different veggies (I like snap peas!) and if you have a little extra, it works too.
I do make my sauces myself, and this one whips in in ten minutes or less. But there are some nice teriyaki sauces in bottles- a couple of them are nicely thick and have sesame seeds in them too. I’d go for those *if* I was buying.
Once home. preheat the oven, flatten the chicken, pop it all together in foil and bake 25 minutes. And it’s yum. And it’s a complete meal right there. If you have stragglers for dinner, you can refrigerate the foil packets and they can be baked when people get home late from work or finally get away from sports and school events. Or if you bake them all at once, just reheat the packet in a low oven or toaster oven (just not the microwave unless you remove the foil).
And I still can’t believe how little mess there was afterwards and how quick and easy it was to make. Normally I’d still be in there getting things together to actually cook the food, not parked in my easy chair writing a blog post with a full tummy.
Lots of time afterwards to finish up the day with kid’s homework, baths, remaining chores and all those other things that chase us like hounds through life.
I hope you enjoy!
listening to Unnatural Selection | Muse
Weekday Supper Movement is a branch of the Sunday Supper Movement where a group of food bloggers does recipe postings on selected subjects. For the Weekday Supper Movement, the them runs the entire month and each blogger picks one of the days to run their article/recipe on. For Sunday Supper Movement, the theme is weekly, and multiple bloggers all run their post on the same day (Sunday). It’s lots of fun, so if you are interesting in blogging or desktop publishing, you might want to look into it.
If you want to see the other Weekday Supper recipes for this week, I have them listed here (although they will not be live until their individual post dates, so if you are reading this early, just remember to check back, or better still, subscribe via RSS to the blog you are interested in). Please do visit them and let them know you appreciate their hard work working up these delicious creations for you.
08/17/15 – Monday – Freezer Friendly Chicken Taquitos by Sew You Think You Can Cook
08/18/15 – Tuesday – One Pot Chili Mac and Cheese by Serena Bakes Simply From Scratch
08/19/15 – Wednesday – Island Teriyaki Chicken Packets by Palatable Pastime
08/20/15 – Thursday – Taco Bar by eating in instead
08/21/15 – Friday – Easy Slow Cooker BBQ Pork with Homemade Sauce by Caroline’s Cooking
Island Teriyaki Chicken Packets
35 min |10 min prep | 25 min cook
- 1 pound boneless skinless chicken breasts, cut into 4 pieces and pounded thin
- 4 squares heavy-duty aluminum foil
- 1 cup chopped zucchini
- 4 scallions, chopped
- 1 cup sliced mushrooms
- non-stick spray
- 1 cup thick teriyaki sauce (recipe follows or use store-bought)
- 2 cups chilled cooked rice (leftovers are fine)
- 1/2 cup pineapple juice
- 1/2 cup ponzu sauce or soy sauce
- 2 teaspoons fresh lime juice (omit if using ponzu)
- 1/4 cup brown sugar
- 1 tablespoon grated ginger root
- 2 teaspoons garlic paste
- 1 teaspoon toasted sesame oil
- 1 tablespoon cornstarch
- Preheat oven to 375ºF.
- Whisk together sauce and bring to a boil in a small saucepan; keep stirring until it thickens.
- Spray foil sheets lightly with non-stick spray.
- Place uncooked chicken piece on foil. Top with 1/2 cup rice, then 1/4 cup sauce, then vegetables. If you can, save a few teaspoons sauce to drizzle over finished meal.
- Bring two points of the foil together and crimp at top, then crimp the sides to that.
- Place packets on a baking sheet.
- Bake packets 25-30 minutes.
- Be careful when opening because of steam, open the foil with the hole pointing away from you.
From the kitchen of palatablepastime.com
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