While researching sugar snap pea recipes, I discovered this recipe from Eating Well for Five-Spice Shrimp & Vegetable Packets. I LOVE Chinese Five-Spice powder! This recipe also uses crushed red pepper flakes for the marinade, so it is a little hot. Since the dish is cooked in foil packets, this would be a fun foil dinner for camping, too!
(Sorry about this picture, it was underexposed and required a lot of Photoshop.)
This recipe called for bell pepper. I had yellow carrots from our harvest box, so I used them instead. I also substituted chicken, as I had some on hand.
- 3 tablespoons low sodium soy sauce
- 3 tablespoons sesame oil
- 3 tablespoons rice wine vinegar
- 1½ tablespoons honey
- 2 cloves garlic, chopped
- ½ teaspoon ground ginger
- 1 tablespoon sesame seeds
- 1 teaspoon Chinese five-spice powder
- ½ teaspoon crushed red pepper flakes
- 1¼ pound boneless, skinless chicken breast, cut in thin strips
- 2 medium carrots, thinly sliced
- ¾ pound sugar snap peas, string removed
- 1 cup frozen corn
- 2 cups cooked brown rice
- Combine soy sauce, sesame oil, rice wine vinegar, honey, garlic, ginger, sesame seeds, five-spice powder, and red pepper flakes in a large bowl. Add chicken, toss to coat. Cover and marinate in the refrigerator for 8 hours or overnight.
- Preheat oven to 400 degrees. Tear 4 two foot sheets of wide aluminum foil, fold in half crosswise. Spray each sheet with non-stick cooking spray.
- Using a slotted spoon, remove chicken from marinade, reserving the marinade. Divide chicken equally between the 4 foil sheets, placing chicken on the center of each square. Top with the carrots, snap peas, and corn; dividing each vegetable evenly on the center of each foil.
- Individually drugstore wrap each portion. Place on the oven rack and bake for 20 minutes, until chicken is cooked through. (Open a packet carefully to check, watch out for steam!)
- While foil packets are baking, pour reserved marinade into a small saucepan. Bring to a boil, boil for 3-5 minutes, until it thickens.
- Serve the chicken and vegetables over rice, topped with some of the thickened marinade.