Recipe: Oriental Chicken and Vegetable Packets

ORIENTAL CHICKEN AND VEGETABLE PACKETS

4 sheets (12x18-inches each) Reynolds Wrap Everyday Heavy Duty Aluminum Foil
1 (16 oz.) package frozen stir-fry vegetables with broccoli, carrots, onions,
red peppers, celery, water chestnuts and mushrooms
4 skinless, boneless chicken breast halves (1 to 1 1/4 lb.)
1 (9 oz.) jar sweet-sour sauce
2 tablespoons lite soy sauce
2 cloves garlic, minced
1 teaspoon grated fresh ginger or 1/2 teaspoon ground ginger
4 cups hot cooked rice

Preheat oven to 450 degrees F or preheat grill to medium-high. Rinse vegetables under cold water to thaw; drain well.

Center one chicken breast half on each sheet of Reynolds Wrap Everyday Heavy Duty Aluminum Foil.

Combine sweet-sour sauce, soy sauce, garlic and ginger. Spoon 2 tablespoons soy mixture over each chicken breast. Top with vegetables. Spoon remaining soy mixture over vegetables.

Bring up foil sides. Double fold top ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.

Bake 25 to 30 minutes on a cookie sheet or grill 14 to 16 minutes in covered grill.

Serve over rice.

Servings: 4
Source: Reynolds Kitchens