This packet-steaming method produces incredibly tender chicken with minimal effort. An attractive presentation – perfect for a weeknight meal… elegant enough for company
- 4 medium sized boneless and skinless chicken breasts , about 5 ounces each, trimmed and cleaned
- 2 teaspoons tamari sauce, or soy sauce, gluten-free if desired
- 2 teaspoons clementine juice, or orange juice
- 1 teaspoon fresh ginger, peeled and grated
- 2 small garlic cloves, peeled and thinly sliced
- 1 tablespoon sesame seeds, can use multi-colored
- ½ cup bok choy*, cleaned and thiny sliced
- 20 thin slices colorful carrots, peeled, cut on an angle
- 2 tablespoons leeks, cleaned, sliced thinly
- 2 tablespoons small red onions, peeled, sliced thinly in rings
- 1 tablespoon scallions, cut thinly on the diagonal
- 4 tablespoons Homemade Hoisin Sauce, will have some leftover (see recipe)
Preheat the oven to 350 degrees.
Cut parchment paper (I use unbleached) into 16″ squares.
Add chicken to a plate to fit, add tamari, clementine juice, ginger, garlic and sesame seeds – mix all together and marinate 20 minutes at room temperature.
Lay out 2 parchment squares on your work surface. Add 1/4 of the bok choy to the center of each.
Top with a piece of chicken, and a portion of the marinade.
Lay toppings on each: 5 slices of carrots, a portion of leeks, red onions and scallions.
Drizzle 1 tablespoon of Hoisin Sauce over each.
Repeat with the remaining 2 parchment squares and the rest of the ingredients.
To enclose packets:
Bring the left and right sides of the paper up towards the center. Fold tightly, crimping downwards – then tuck the ends under the chicken.
Place all on a rimmed baking sheet, leaving at least one inch between them.
Cook in the preheated oven until the packages are puffed and the chicken is cooked through 12 – 15 minutes.
This will depend on the thickness of the chicken. Chicken will feel firm to the touch.
Remove from oven, open the packages and serve immediately with the juices/sauce that have accumulated.
Lovely with steamed rice or grains.
* can substitute with asian greens, swiss chard, kale or mustard greens.
See BLOG for more photos and information.
This recipe may not be reproduced without the consent of its author, Karen Sheer.