Chicken “stir-fry” packets

Points® value
Total Time
40 min
10 min
30 min
These easy-to-prepare, Asian-inspired packets are bursting with flavor and make this an effortless weeknight dish. The aluminum foil makes the clean-up a snap and you can use parchment paper instead if that’s what you have in your pantry. The packets utilize steam to cook which infuses the aromatic orange zest and ginger into the chicken and vegetables. Sambal oelek is a chile sauce made of a variety of chili peppers and other robust ingredients and packs a spicy punch. For a dish with less heat, reduce the amount used to 1 to 2 teaspoons depending on your personal preference. Serve over hot cooked brown rice or rice noodles to complete the meal.


Uncooked boneless skinless chicken breast

1 pound(s), thinly sliced


1 medium, navel, peeled and cut into segments

Snow peas

8 oz

Bell pepper

1 item(s), medium, red, stemmed, cored, and thinly sliced


4 medium, trimmed and thinly sliced

Less sodium soy sauce

2 Tbsp

Unseasoned rice vinegar

2 Tbsp

Minced ginger

2 Tbsp

Sambal oelek

1 Tbsp

Orange zest

1 Tbsp, minced

Toasted sesame oil

2 tsp


  1. Position the rack in the center of the oven; heat the oven to 475°F.
  2. Mix all the ingredients in a large bowl.
  3. 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.
  4. 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.
  5. Serving size: 1 packet.