Foil Chicken "Stir Fry"
Prep time
Cook time
Total time
Recipe type: Main
Serves: 4
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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!)
  5. While foil packets are baking, pour reserved marinade into a small saucepan. Bring to a boil, boil for 3-5 minutes, until it thickens.
  6. Serve the chicken and vegetables over rice, topped with some of the thickened marinade.
Recipe by Cooking with Veggies at