Asian Chicken Tenders Baked in Foil Pouches
Boneless, skinless chicken breast cut into nuggets
Ingredients may vary depending on how much chicken you need to cook. I had about 1 lb. In a bowl I put 1/2 cup of corn starch, 1/4 cup soy sauce, 1/4 cup Hoisin sauce, 1/4 cup brown sugar, 1 Tbl grated ginger and 1 Tsp of minced garlic and stirred together. Add the chicken nuggets and toss to completely coat all the pieces. Cover and let marinate for at least 30 minutes.
I used 18 inch aluminum foil & tore off a piece about the same width. Spoon the chicken along with some of the sauce into the center of the foil. Bring up two sides to meet and fold downward being careful not to allow liquid to spill out the ends. Then fold in the ends toward the center sealing the pouch. Repeat for as many pouches as is needed. Place on a large enough pan to hold them all and put into a 400 degree oven for 30 minutes.
Serve with a flavorful rice like Basmati.
You could add veggies to the pouch like broccoli, carrots, green onions, be creative.
Remember, all you have to wash is the bowl and throw away the foil. I love that part. Enjoy.