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Asian Chicken and Vegetables in Gingered Broth
main dishes

Asian Chicken and Vegetables in Gingered Broth

You’d never guess this Asian-inspired dish of succulent chicken and colorful vegetables in a ginger-spiked broth is baked in aluminum foil packets in the oven.
  • 15m

    prep time

  • 20m

    Cook Time

  • 244

    Calories

  • 10

    Ingredients

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Ingredients

4

Servings

  • 3 tablespoons honey
  • 3 tablespoons reduced sodium soy sauce
  • 2 tablespoons orange juice
  • 2 teaspoons McCormick® Ginger, Ground
  • 2 cups asparagus pieces (2-inch pieces)
  • 1 cup julienne-cut carrots
  • 1 cup thinly sliced yellow bell pepper
  • 4 sheets (12x18-inch each) heavy duty aluminum foil
  • 4 small boneless skinless chicken breast halves (about 1 pound)
  • 1 tablespoon McCormick® Sesame Seed

Instructions

  • Preheat oven to 425°F. Mix honey, soy sauce, orange juice and ginger in small bowl. Place vegetables in large bowl. Add 1/2 of the honey mixture; toss to coat well.

  • Place 1 cup of the vegetable mixture on each sheet of foil. Top each with 1 chicken breast half. Spoon 1 tablespoon of the remaining honey mixture over each chicken breast half. Sprinkle with sesame seed. Bring up foil sides; double fold top and ends to tightly seal packet. Place foil packets on large baking sheet.

  • Bake 15 to 20 minutes or until chicken is cooked through and vegetables are tender. Place each packet in shallow soup bowl. Carefully cut a slit in the top of each packet. Slide chicken and vegetables into the bowl.

Nutrition information (per Serving)

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