It’s Thanksgiving in less than one week..
(Hello Captain Obvious!)
But, can we forget about it… for just a moment? Can we forget about the food and the family that is to be expected?
Pretty please?
Can we forget about sweet potatoes, and pumpkin, and turkey?
For just a moment, let’s think about chicken.
More specifically, Asian chicken.
Most specifically, Asian marinated chicken in foil triangles.
The blogs have been covered in Thanksgiving recipes, but let’s be honest, there are many meals to be consumed before we get to Thanksgiving, and not all of those meals will have cranberries and turkey stuffing in them.
This is a great quick recipe. When I was a kid my family used to go to this Asian buffet called China Jade. They had these little foil triangles that contained a small piece of tender chicken inside. At the end of the meal we would have huge mounds of foil on the table… and full bellies!
Asian Chicken in Foil Triangles
Ingredients
- 3 Chicken Legs
Marinade:
- 1/4 cup Soy Sauce I prefer low sodium soy sauce
- 3 TBS Hoisin Sauce
- 2 TBS Brown Sugar
- 1 tsp Ginger minced
- 1 tsp Garlic minced
- 1 tsp Salt
- 1 tsp Red Pepper Flakes
Instructions
- Using a sharp knife, cut the meat off the chicken legs. You will be able to get one large piece (which you will then be able to cut up in smaller pieces), but then there is more meat that has to be cut off the bone. The pieces should be about the size of your thumb.
- Put the chicken in a ziplock baggy and pour the marinade directly in the baggy. Seal the bag and use your hands to push the marinade all over the chicken. Let marinate at least 30 minutes.
- Cut up foil squares that are about 4 inches by 4 inches. Place one piece of chicken in the center of each foil square and fold like a triange, sealing the corners as tight as you can.
- Place on a baking sheet and turn on your broiler (or grill). You can broil for 4 minutes on each side, or grill for 4 minutes on each side. Let cool 1 minute. Enjoy opening your foil triangles!
Video
Notes
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Recommend recipe: Caramelized Chicken with lime and ginger
Tips and Tricks to make Asian Chicken Foil Triangles
Chinese Chicken Foil Packets
The secret to making delicious and moist Chinese Chicken Foil Packets is the foil. You can use aluminum foil or a large baking sheet to wrap chicken. Once wrapped, add a layer of herbs and spices to the chicken. Next, seal the aluminum foil in a parcel to retain heat and flavor. Steam the chicken for one to one and a half hours. Serve with asparagus or rice. If desired, you can top the packets with sesame seeds.
First, prepare a pan or wok with oil. Put in several packets of chicken and cook in batches. Do not overcrowd the wok. If the chicken is large, cook it in batches of five to six at a time. Cooking time for the square packets is usually three to four minutes. Stir the pieces frequently with chopsticks during the cooking process. After cooking, transfer the packets to a large platter.
To prepare the chicken for the chicken packs, first marinate a boneless or small piece of fresh chicken with the sweet-sour sauce. Next, lay out Reynolds Wrap non-stick aluminum foil. Line the foil with the long side facing you and the dull side facing up. Place two pieces of chicken in the center of the foil, overlapping slightly. Add the chopped vegetables on top of the chicken. Repeat the process until all the chicken packets are cooked.
When making Chinese Chicken Foil Packets, you can use boneless chicken thighs instead of breasts. This meat is often smaller than the breast, so you’ll want to use chicken thighs. Then, prepare a side dish of cilantro or cauliflower rice. You can also use a gluten-free soy sauce if you prefer. If you have a gluten-free diet, consider using boneless chicken thighs instead of chicken breasts.
Once you’ve prepared your chicken, you can choose to add sesame seeds or chopped cilantro for a nice Asian flair. After the chicken has cooked, mix in the vegetables and stir-fry the entire dish. Pour on the sauce, and enjoy! You can add vegetables or any Asian-inspired sauce. You can even make your own teriyaki sauce with a few simple ingredients. The teriyaki sauce can be homemade or store-bought if you prefer.
Mediterranean Chicken layered with olives, artichoke hearts, and sun-dried tomatoes
For a delicious and healthy dinner, try Mediterranean Chicken layered with olives, artisoke hearts, and sun-dried tomato sauce. This dish offers a balance of crunch and flavor thanks to the addition of fresh veggies and walnuts. The salad is dressed in a zesty Dijon dressing. Add three teaspoons of Dijon mustard and a few minced garlic cloves to the dressing. To get a Sicilian twist, try sprinkling some paprika or Sumac on the chicken.
If you’re in a hurry, you can always make this recipe ahead of time. Use boneless skinless chicken breasts and flatten them before slicing them. You can also substitute chicken thighs or breasts. Use a dry white wine to deglaze the pan and bring out the flavors throughout the dish. You can also use chicken broth to give the dish more flavor. You’ll also need to prepare artichoke hearts and quarter them. Grape tomatoes are also a good choice for adding freshness to this dish.
To make this meal, prepare the ingredients. Make the marinated chicken first, then layer it over the vegetables. Then, sprinkle it with feta cheese and top it with sun-dried tomatoes. Serve this meal with a side dish of roasted vegetables or green beans. After 30 minutes, it’s ready for you to serve. A healthy and hearty dinner is guaranteed to please any palate. You can serve Mediterranean Chicken layered with olives, artichoke hearts, and sun-dried tomatoes as part of a meal.
- How to make Thai Chicken Soup
Adding olives, artichoke hearts, sun-dried tomatoes, and feta cheese to the pasta sauce gives it a fusion, Mediterranean flavor. The chicken breasts can be baked, grilled, or crockpot-cooked for easy preparation and cooking. When preparing the chicken, make sure to use olive oil and lemon juice, as these flavors will help tenderize the meat. Also, use garlic, a classic Mediterranean herb that pairs well with chicken. And don’t forget to add a pinch of salt and pepper to bring the flavors together.
For the chicken, slice it into half-inch-thick slices and season with the herbes de Provence, salt, and pepper. Brown it in oil, and then transfer it to a greased 11×7-inch baking dish. Bake it uncovered for about 20 minutes, until it’s internal temperature registers at least 170deg. One serving is about 353 calories, 20g fat, 93mg of cholesterol, 835 mg of sodium, and 34g of protein.
Marinade for paper-wrapped chicken
If you are looking for an easy, tasty way to prepare chicken, try this marinade for paper-wrapped chicken. The sauce is full of ginger and garlic, which give the chicken a delicious caramelized flavor. The chicken is wrapped in parchment paper before being deep-fried, which caramelizes the marinade juices and locks the moisture in the chicken. If you’re not a fan of deep frying, air-frying or baking is a good option.
The flavour and texture of paper-wrapped chicken depends on the marinade. The most traditional marinades include Asian seasonings and sauces. Those with a Westernized taste can also use wine or cognac. However, if you’re looking for a traditional, flavorful marinade, try one with a more Chinese influence. Typically, a marinade made of Chinese five-spice powder and light soy sauce will work well.
To prepare the marinade, you’ll need to prepare the chicken. First, cut the chicken into 30 pieces. Then, cut each piece into four-by-0.5-cm pieces. Combine all of the marinade ingredients in a glass bowl. Refrigerate for at least 1 hour to allow the flavors to penetrate the meat and make it tender. You can then skewer the chicken and grill it!
After making the marinade, remove the chicken from the refrigerator. Then, prepare the aluminum foil. Lay it out with the long side facing you and the dull side facing you. Place two pieces of chicken in the center. Fold each piece twice, making eight pieces altogether. Place the chicken, flap side up, in the hot oil. Cook until golden brown. If deep-frying, make sure to heat the oil.
