Chicken “stir-fry” packets
Uncooked boneless skinless chicken breast(s)
1 pound(s), thinly sliced
1 medium, navel, peeled and cut into segments
Uncooked bell pepper(s)
1 item(s), medium, red, stemmed, cored, and thinly sliced
4 medium, trimmed and thinly sliced
Low sodium soy sauce
1 Tbsp, minced
Toasted sesame oil
- Position the rack in the center of the oven; heat the oven to 475°F.
- Mix all the ingredients in a large bowl.
- Lay a 12-inch sheet of aluminum foil on your work surface; top with a 12-inch sheet of parchment paper. Spread 1 1/2 cups of the chicken mixture into the middle of the parchment paper; fold up the sides and seal the packet closed tightly down the center seam. Place on a large, rimmed baking sheet and repeat to make three more packets.
- Bake 20 minutes. Set the baking sheet on a wire rack and cool 5 minutes without opening the packets. Serve by setting and opening the (hot!) packets on four plates—or by transferring the contents of the packets to four serving bowls.
- Serving size: 1 packet.