Follow these steps for perfect results
light teriyaki sauce
sesame oil
fresh ginger
grated
boneless skinless chicken breast halves
broccoli florets
red pepper
cut into 1/2-inch strips
fresh mushrooms
quartered
hot cooked rice
Tear four 12x18 inch pieces of heavy-duty aluminum foil.
In a small bowl, combine teriyaki sauce, sesame oil, and ginger.
Set the sauce mixture aside.
Place one chicken breast half in the center of each foil sheet.
Top each chicken breast with broccoli florets, red pepper strips, and quartered mushrooms.
Bring the sides of the foil up and over the ingredients.
Double fold the top and one end of each packet to seal.
Pour 1/4 of the teriyaki sauce mixture into the open end of each packet.
Double fold the remaining end of each packet to completely seal, leaving some room inside for heat circulation.
Bake on a cookie sheet at 450 degrees for 18-22 minutes, or grill in a covered grill for 13-15 minutes.
Serve hot over cooked rice.
Expert advice for the best results
Ensure the foil packets are sealed tightly to prevent steam from escaping.
For extra flavor, marinate the chicken in the teriyaki sauce mixture for at least 30 minutes before cooking.
Add other vegetables such as carrots, zucchini, or snap peas.
Everything you need to know before you start
5 minutes
Ingredients can be prepped ahead of time.
Serve hot over rice. Garnish with sesame seeds and sliced green onions.
Serve with steamed rice or quinoa.
Add a side of edamame or a small salad.
Pairs well with the sweetness and ginger flavors.
Discover the story behind this recipe
Teriyaki is a common cooking style in Japanese cuisine.
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