Recipe: Asian Chicken and Vegetables in Gingered Broth (chicken breasts baked in foil packets)

ASIAN CHICKEN AND VEGETABLES IN GINGERED BROTH
"You'd 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."


3 tablespoons honey
3 tablespoons reduced sodium soy sauce
2 tablespoons orange juice
2 teaspoons McCormick Ground Ginger
2 cups asparagus pieces (2-inch pieces)
1 cup julienne-cut carrots
1 cup thinly sliced yellow bell pepper
4 sheets (12x18-inch each) heavy duty aluminum foil
4 small boneless skinless chicken breast halves (about 1 pound)
1 tablespoon McCormick Sesame Seed, toasted*

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. 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.

Bake in preheated 425 degree F oven 15 to 20 minutes or until chicken is cooked through and vegetables are tender.

TO SERVE:
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.

Makes 4 servings
Source: McCormick