Post by chief_cook2 on Mar 30, 2003 20:08:27 GMT -6
Flavor your grilled or baked chicken with spices from the Orient.
16 oz. pkg. frozen stir-fry vegetables; thawed, drained
4 boneless chicken breast halves
9 oz. jar sweet and sour sauce
2 Tbsp. soy sauce
2 cloves garlic; minced
1/2 tsp. ground ginger
Preheat oven 450F or grill medium-high. Place one chicken breast in
the
center of a 12x18" sheet of heavy duty aluminum foil. Repeat with
remaining
breasts. Combine all remaining ingredients, except vegetables, in a
small
bowl. Spoon 2 Tbsp. soy sauce mixture over each chicken breast. Top
each
chicken breast with vegetables. Spoon any remaining soy mixture evenly
over
vegetables. *Fold foil into packets. Bake 25-30 minutes on a cookie
sheet in
the oven or grill, covered, 14-16 minutes. Serve over rice.
*How Fold Foil Packets
For each foil packet, bring up the two sides of the foil and double
fold
with about 1" wide folds. Leave room for heat circulation inside the
packet
as the food cooks. Double fold each end form the foil packet.
16 oz. pkg. frozen stir-fry vegetables; thawed, drained
4 boneless chicken breast halves
9 oz. jar sweet and sour sauce
2 Tbsp. soy sauce
2 cloves garlic; minced
1/2 tsp. ground ginger
Preheat oven 450F or grill medium-high. Place one chicken breast in
the
center of a 12x18" sheet of heavy duty aluminum foil. Repeat with
remaining
breasts. Combine all remaining ingredients, except vegetables, in a
small
bowl. Spoon 2 Tbsp. soy sauce mixture over each chicken breast. Top
each
chicken breast with vegetables. Spoon any remaining soy mixture evenly
over
vegetables. *Fold foil into packets. Bake 25-30 minutes on a cookie
sheet in
the oven or grill, covered, 14-16 minutes. Serve over rice.
*How Fold Foil Packets
For each foil packet, bring up the two sides of the foil and double
fold
with about 1" wide folds. Leave room for heat circulation inside the
packet
as the food cooks. Double fold each end form the foil packet.