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This recipe starts off with a yummy sweet and savory teriyaki sauce. This homemade version requires just a handful of ingredients and is ready in minutes. However, you can totally use your favorite store-bought version in a pinch.
TERIYAKI CHICKEN FOIL PACKETS:
INGREDIENTS:
Heavy Duty Foil (plus parchment paper if preferred)
For the foil packets
- 4 boneless skinless chicken breasts, pounded to even thickness
- 1 tablespoon olive oil
- salt and pepper, to taste
- 1 cup broccoli florets
- 1/2 cup green beans
- 1/2 red bell pepper, chopped
- 1/4 cup pineapple chunks (optional)
- 1 cup edamame beans, defrosted (optional)
- 3/4 - 1 cup teriyaki sauce, homemade recipe below or your favorite store-bought
For Meal Prep:
- Lunch Containers
- Your favorite side: quinoa, rice or potatoes
For the Homemade Teriyaki Sauce
- ¼ cups low sodium soy sauce
- 4-5 tablespoons honey (depending on how sweet you like it)
- 4 tablespoons rice wine vinegar
- 1½ teaspoons sesame oil (plus more for drizzling on vegetables)
- 3 garlic cloves, minced
- ¾ teaspoon grated or ground ginger
- 1 tablespoon cornstarch
- 3 tablespoons water
- Salt and black pepper, to taste
INSTRUCTIONS:
- Preheat grill to medium-high heat or the oven to 425 degrees F.
- Cut four 18 x 12 inch squares of foil* and lay out on a flat surface.
- If making the Homemade Teriyaki Sauce:
- In a saucepan over medium heat, whisk together soy sauce, honey, vinegar, sesame oil, garlic, ginger, cornstarch and water until combined. Bring to a simmer, stirring frequently, until sauce thickens and bubbles. Remove from heat and set aside.
- Place one chicken breast in the middle of each piece of foil and divide the vegetables evenly into each packet, arranging them around the chicken.
- Drizzle the chicken and vegetables with olive oil and season with salt and pepper to taste.
- Brush teriyaki sauce on both sides of the chicken and vegetables - reserving enough for later.
- Fold the foil over the chicken and seal to close off the packets.
- If cooking on the grill
- Place foil packets onto grill and grill for 7-8 minutes, then flip over and grill for an additional 6-8 minutes (depending on the thickness of the chicken) or until chicken is cooked through.
- Remove from the grill and carefully open the foil packets.
- If cooking in the oven Place foil packets on a baking sheet and cook for 25-30 minutes (or until chicken is cooked through, rotating tray once). Time varies depending on the thickness of the chicken. Remove baking sheet from oven.
- Brush chicken with reserved sauce and top with sesame seeds and green onions (if desired) and serve immediately with quinoa, rice or your favorite side.
- For meal prep Divide chicken and vegetables into lunch containers. Add your favorite side.
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