Chicken Teriyaki Tinfoil Dinner
Submitted by Erin ~ thesisterscafe.com
thesisterscafe.com
4 chicken breasts
Veri Veri Teriyaki sauce (the best!)
About 6 cups of any combination of vegetables – my favorites are broccoli, carrots, white onion, and red bell peppers, plus I usually add whatever else I have on hand (such as sweet potatoes, celery, or zucchini).
Hoisin sauce
Olive oil
4 chicken breasts
Veri Veri Teriyaki sauce (the best!)
About 6 cups of any combination of vegetables – my favorites are broccoli, carrots, white onion, and red bell peppers, plus I usually add whatever else I have on hand (such as sweet potatoes, celery, or zucchini).
Hoisin sauce
Olive oil
Cut up the chicken breasts into bite-sized chunks. Pour some teriyaki sauce over them and marinate for a few hours or overnight. Cut up all the vegetables into large chunks. (For instance, I will peel one medium carrot and cut it into 3 or 4 pieces.) Toss the vegetables with a few tablespoons of olive oil and a few tablespoons of hoisin sauce until they are coated.
Place four or five large rectangles of tin foil on the counter and divide the chicken among them. Divide the vegetables among them, stacking the vegetables on top of the chicken in the middle. Seal the packets by bringing up opposite sides and folding them together, making a cylinder. Then fold up the ends, pouring some leftover teriyaki marinade into the packets before sealing them.
Place packets on a cookie sheet and bake at 350 for about 40 minutes to an hour. Check for doneness by opening up a packet and checking the veggies and chicken.
Put brown rice on the stove to cook at the same time as you place the packets in the oven.
Serve packet contents (including juice) over bowls of rice.
Place four or five large rectangles of tin foil on the counter and divide the chicken among them. Divide the vegetables among them, stacking the vegetables on top of the chicken in the middle. Seal the packets by bringing up opposite sides and folding them together, making a cylinder. Then fold up the ends, pouring some leftover teriyaki marinade into the packets before sealing them.
Place packets on a cookie sheet and bake at 350 for about 40 minutes to an hour. Check for doneness by opening up a packet and checking the veggies and chicken.
Put brown rice on the stove to cook at the same time as you place the packets in the oven.
Serve packet contents (including juice) over bowls of rice.
This is one of my absolute favorites! You HAVE to use the Veri Veri Teriyaki sauce though. It is a MUST!! For veggies we used carrots, broccoli, red bell peppers, asparagus, and sugar snap peas. Super yummy!
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