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Foil-wrapped Ginger Chicken

Photo: Leigh Beisch; Styling: Dan Becker
Yield Makes 8 servings
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.


  • 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

Nutrition 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

How to Make It

  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.

  4. Note: Nutritional analysis is per serving.