Ingredients
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1
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1
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1
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1
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1
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2
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Directions
Foil-Wrapped Ginger Chicken, The brown sugar and soy sauce cook down creating a sticky sauce on these cute little chicken packets From Sunset April 2008 These should be made at least an hour ahead of time to allow time to marinate , MMmm yummy! I love this recipe! A few changes; used chicken breasts (one in each packet), grated my ginger and omitted the dark soy sauce It came out perfect and tender , Very easy and delicious! used grated ginger instead of slivering the gingerroot (which saved me a lot of time!) The chicken came out perfect and wonderfully caramelized! I will definitely start using this recipe in my regular rotation of dinner meals! Thank you!
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Steps
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1
Done
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In a Large Bowl, Combine Soy Sauce, Brown Sugar, Dark Soy Sauce, and Ginger. Add Chicken, Toss to Coat, Cover, and Chill For at Least 1 Hour and Up to Overnight. |
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2
Done
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Preheat Oven to 375. Lay Out 8 Pieces of Aluminum Foil, 6 to 8 Inches Long Each. Put 1/8 of the Marinated Chicken in the Middle of Each. Top Chicken With Green Onions and Sprinkle With Pepper. Fold 1 Side of Foil Over the Chicken to Cover It, Fold Opposite Side of Foil Over First Fold, and Then Fold in Each End Once to Seal and Create a Little Packet. |
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3
Done
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Lay Packets on a Foil- or Parchment-Lined Rimmed Baking Sheet (packets Will Leak While Cooking, and the Marinade Is Difficult to Clean Up Once It Cooks Onto a Pan). Bake Until Chicken Is Cooked Through and Marinade Is Reduced and Starting to Caramelize in Each Packet, 45 to 60 Minutes. Serve Hot or Warm. |
