Foil-wrapped Ginger Chicken

Photo: Leigh Beisch; Styling: Dan Becker
The brown sugar and soy sauce marinade tenderizes the meat and cooks down into a sticky, deliciously savory sauce. Prep and Cook Time: 1 1/2 hours, plus at least 1 hour of chilling time.

Yield:

Makes 8 servings

Recipe from

Nutritional Information

Calories 77
Caloriesfromfat 26 %
Protein 11 g
Fat 2.2 g
Satfat 0.6 g
Carbohydrate 2.3 g
Fiber 0.1 g
Sodium 234 mg
Cholesterol 47 mg

Ingredients

1 tablespoon soy sauce (regular)
1 tablespoon dark brown sugar
1 teaspoon dark soy sauce
One 1-in. piece ginger, peeled and cut into thinnest possible slivers
1 pound boned, skinned chicken thigh meat, cut into bite-size pieces and strips
2 green onions, cut into 2-in. lengths and then into slivers
Freshly ground black pepper

Preparation

1. In a large bowl, combine soy sauce, brown sugar, dark soy sauce, and ginger. Add chicken, toss to coat, cover, and chill for at least 1 hour and up to overnight.

2. Preheat oven to 375°. Lay out 8 pieces of aluminum foil, 6 to 8 in. long each. Put 1/8 of the marinated chicken in the middle of each. Top chicken with green onions and sprinkle with pepper. Fold 1 side of foil over the chicken to cover it, fold opposite side of foil over first fold, and then fold in each end once to seal and create a little packet.

3. Lay packets on a foil- or parchment-lined rimmed baking sheet (packets will leak while cooking, and the marinade is difficult to clean up once it cooks onto a pan). Bake until chicken is cooked through and marinade is reduced and starting to caramelize in each packet, 45 to 60 minutes. Serve hot or warm.

Note: Nutritional analysis is per serving.

Note:

April 2008