Chunks of chicken are presented in individual foil packets with fresh ginger and cilantro in a flavorful soy and hoisin sauce.
| Servings: | 6 |
| Yield: | 18 packets |
Ingredients
- 6 skinless, boneless chicken thighs
- ½ cup cornstarch
- ¼ cup Kikkoman Less Sodium Soy Sauce
- ¼ cup Kikkoman Hoisin Sauce
- ¼ cup brown sugar, packed
- ¼ cup chopped cilantro
- 2 tablespoons minced ginger
- 2 cloves garlic, chopped
- 18 (12-inch square) pieces aluminum foil
Instructions
- Cut chicken into 1-inch-square pieces. In a mixing bowl, combine cornstarch, soy sauce, hoisin sauce, sugar, cilantro, ginger and garlic. Add chicken and toss to coat. Refrigerate, covered, at least 30 minutes.
- Heat oven to 400 degrees F. Fold each piece of foil in half twice to make a 6-inch square. Place a spoonful of chicken in the center of each piece of foil, dividing it equally. Fold foil squares on the diagonal; fold edges to seal. Place on a nonstick baking sheet and bake 20 minutes, or until chicken is no longer pink in the center.
Nutrition Facts
| Calories | 305 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 71 mg |
| Dietary Fiber | 0 g |
| Protein | 21 g |
| Saturated Fat | 4 g |
| Sodium | 1012 mg |
| Sugars | 9 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Boring recipe. Tastes ok. I don’t enjoy chicken that is not browned. Followed all directions cooked longer by about 12 min.
The flavours of this recipe are excellent and this is why I gave it 5 stars. However, it is the cooking method that can really mess up this yummy dish. You either have to open your foil to check if your chicken is done which disturbs the cooking process or you risk overcooking it if your oven runs hotter and then you end up with a lumpy mess. I agree with other reviewers that the cornstarch can be cut in half with the same good results. Overall, I would recommend this recipe but I would make sure you baby it and don’t let it overcook in the slightest. Thank you for a tasty recipe.
Easy and delicious! What can I say? I added broccoli to the pouch just to placate my wife that we had a vegetable.
I loved this! It was something new and different and had almost an Indian food hint behind the Chinese food taste. It was really tender and unique. I will definitely make it again!
I didn’t have all the ingredients, but it still tastes great even without the cilantro and the sugar.
Had to alter some but this was great! Went with 1 tbsp brown sugar, a smidge of fish sauce, added small amount of onion per a reviewer, less cornstarch per reviewers (3 tbsps& next time will be half of that), about 2 tbsp Korean BBQ sauce, very small amount of rice vinegar per a reviewer. So wonderful! The fresh ginger really made the dish.
Absolutely delicious! Easy to prepare and delicious to eat. Perfect blend of sweet, salty and bright flavors.
this was outstanding
This is a great dish. I also think it is too much corn starch and also it is important to note to not let it go past the 20 minute cooking time or lower the heat. I thought it was a very quick and easy dish to make. Will certainly make again with less corn starch and more fresh ginger.
Delicious flavor! I agree with everyone, go light on the cornstarch but DONT skip it. I added whole mushrooms just because I had them and it added substance. Definitely tastes better with thighs than breasts. The breast gets dry fast so maybe cook those less time. I have made it several times but my favorite version is with fish. JUST DELICIOUS!!! I usually make a pot of brown rice and just pour the entree over it.
Way too much cornstarch! I would have used about a Tablespoon. Ginger is very strong and I cut it back to a teaspoon only. If I make this again, I will definitely change the amounts.
Wow! This was delicious! I slow cooked some pinto beans that my family wasn’t eating so I had to find some way to make them yummy. I used boneless thighs, cooked at 425 for 40 min. Seasoned the chicken before hand with a little Lawrys Seasoning Salt, paprika and peppercorn for extra flavor. I have some picky eaters in my family and everyone loved it.
I loved this recipe! A lot of reviews get that there was too much corn starch but I think they didn’t stir it enough. Luckily I have two little helpers that stirred and stirred and stirred for me until all of the lumps were gone. I served this with rice-a-roni and stuffing (weird buy it was at the request of the helpers) This was a big hit in my house and will definitely be made again!
Very good recipe! Not 5 stars, but still very good. I used arrowroot instead of the corn starch. Much better alternative, and non-gmo. It was definitely a hit!
The taste was good but I must have done something wrong cause the texture of the sauce was like jelly. My kids and hubby ate it up and were fighting over the last few foils though 🙂
Really enjoyed the flavors in this. I put everything in a pan and just baked it instead of using the foil packets. I cut down the cornstarch by more than half and it was plenty. Just use the amount you need to thicken it up. Quick and easy weeknight dinner!
This is a great recipe, I have made it twice in 3 days for the family, by request.
This was okay, wasn’t a huge fan of the flavor.
I have made this this twice so far and this sauce is so good !! I only used 3 tablespoons of corn starch and did not have fresh ginger so I used just shy of a tablespoon of ground ginger. I also did not have fresh cilantro so I used 2 teaspoon of dried. I made this using 4 thin cut chicken breasts cut into cubes. I Made 2 large foil pouches divided up chicken and then divided up a frozen bag of asian medley frozen veggies (Birds Eye Brand) put them on top of the chicken and baked in oven for about 30 min. Served it on top of brown rice and it was a really good easy dinner.
Absolutely DELICIOUS (and I’m picky!) I did use only a tablespoon-sized scoop of corn starch, based on the other reviews, and finely chopped up the fresh ginger to “about” 2 TBSP, but it was a rough. I put a little extra minced garlic (we love garlic), and a small amount of extra cilantro, but everything else I pretty much followed to a “T.” Make sure you use boneless skinless thighs and trim the fat before marinading. Ours were still very large. This made quite a bit, and used a TON of foil, but in retrospect, I may have tried less foil packs (we did about 8 to make sure it cooked thoroughly). Make sure you very tightly wrap and seal all edges and corners of the triangle… the sauce thins and leaks, and is difficult to remove from your pan! Overall, this was a keeper. Will make it again. We served with brown jasmine rice & steamed green beans. YUM! 🙂
My family loved it. I didn’t use the sugar instead I used a little agave and I added more garlic. Its excellent served over rice. I will make this again.