Asian Chicken and Vegetables in Gingered Broth Recipe

You would never guess this Asian-inspired dish of succulent chicken and colorful vegetables in a ginger-spiked broth is baked in aluminum foil packets in the oven.
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  • 3 tablespoons honey
  • 3 tablespoons reduced sodium soy sauce
  • 2 tablespoons orange juice
  • 2 teaspoons McCormick® Ginger, Ground
  • 2 cups asparagus pieces (2-inch pieces)
  • 1 cup julienne-cut carrots
  • 1 cup thinly sliced yellow bell pepper
  • 4 sheets (12x18-inch %3cu%3eeach%3c/u%3e) heavy duty aluminum foil
  • 4 small boneless skinless chicken breast halves (about 1 pound)
  • 1 tablespoon McCormick® Sesame Seed
15 mins
20 mins

1. Preheat oven to 425°F. Mix honey, soy sauce, orange juice and ginger in small bowl. Place vegetables in large bowl. Add 1/2 of the honey mixture; toss to coat well.

2. Place 1 cup of the vegetable mixture on each sheet of foil. Top each with 1 chicken breast half. Spoon 1 tablespoon of the remaining honey mixture over each chicken breast half. Sprinkle with sesame seed. Bring up foil sides; double fold top and ends to tightly seal packet. Place foil packets on large baking sheet.

3. Bake 15 to 20 minutes or until chicken is cooked through and vegetables are tender. Place each packet in shallow soup bowl. Carefully cut a slit in the top of each packet. Slide chicken and vegetables into the bowl.

To Toast Sesame Seed: Heat small skillet on medium heat. Add sesame seed; cook and stir 2 minutes or until golden brown and fragrant. Immediately pour out of hot pan to avoid over-toasting.
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Nutrition (per serving)
Calories: 244 Calories
Fat: 4 Grams
Protein: 30 Grams
Cholesterol: 73 Milligrams
Carbohydrates: 22 Grams
Sodium: 545 Milligrams
Fiber: 3 Grams

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