Sweet and Spicy Hoisin Chicken Parcels

I really like the spicy sweetness of hoisin sauce and jump at the chance to use it in salad dressings and stir-fries.  We have enjoyed this recipe from the G.I. Cookbook many times.  Normally I make it as written but this time, I didn't have any snow peas on hand, so substituted very thinly sliced carrots.  Where you read carrots in the recipe here, the original reads snow peas.  Both are good and a mixture would be nice, too.

I like to serve this dish over cooked rice.  Mixing the ingredients and sealing them in foil packets makes for easy cleanup.... and it reminds me of campouts from my childhood.  Whether you cook it on the barbeque or in the oven, you will really appreciate the spicy and smoky blend of flavors, I am sure.



Hoisin Chicken Parcels

Makes 2 servings 

• 1/4 cup hoisin sauce
• 2 Tbs soy sauce
• 1 Tbs mirin or sherry
• 1 clove garlic, minced
• 1 Tbs minced fresh ginger
• 1 tsp sesame oil
• 2 boneless, skinless chicken breasts, cut cross-wise into ½ inch pieces
• 1 cup carrots, thinly sliced
• 1 red pepper, seeded and thinly sliced
• 2 green onions, chopped 

1. Preheat oiled grill to medium-high or oven to 425°F.
2. In large bowl, combine hoisin sauce, soy sauce, mirin, garlic, ginger and sesame oil. 
3. Add chicken, carrots, red pepper and green onions; toss to coat.
4. Divide mixture between two 12x14 inch pieces of aluminium foil.   Fold up packages and seal tightly. 
5. Grill over medium-high heat, or cook in oven, for 15 to 20 minutes or until chicken is cooked through and vegetables are tender-crisp. 

Per serving not including rice.

Weight Watchers P+ = 7.

Calories 262g; Protein 25g; Carbohydrate 30g; Fat 5g; Fibre 4g.

Combine the first 6 ingredients in a large bowl.

Prepare vegetables...

and chicken breasts.

Add veggies and chicken to sauce mixture in bowl.

Lightly coat foil pieces with a non-stick spray.

Stir the veggies and chicken in the sauce, making sure to coat each piece.

Divide the mixture between the 2 pieces of foil.

Fold up the edges to seal the packets and either cook them on the grill on or in the oven.

Open the packets after cooking, and pour each one over a plate of cooked rice.

I like to serve with chopsticks.



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