While you can still get your hands on some fresh snow peas and carrots, you must try this recipe. It is one of the most delectable dinners I’ve had in a while. The ingredients are super simple: chicken, peas, carrots, hoisin sauce, garlic, ginger. But the combination is out of this world. I loved the simplicity of this meal and how quickly and easily it came together. The chicken, after steaming in the oven, is tender as can be and the subtle taste of garlic and ginger is all this dish needs to be flavorfully perfect.
My kids thought it was ultra-cool that they each got their own foil packet for dinner and they ate everything right up. Apparently, peas taste better baked in foil. I will definitely be making this meal again while fresh produce is in season! My husband called this a “Gourmet Tin Foil Dinner.” Good thing he didn’t know how easy it was to throw together. He just may get this for his next campout!
- 18-24 baby carrots
- 2 cups sugar snap peas
- 1 (1-inch) piece of fresh gingerroot, peeled and grated (I grated mine on my microplane)
- 3 garlic cloves, finely chopped or pressed through a garlic press
- Salt and pepper
- 4 small chicken breasts ( about 1 ½ pounds), trimmed (with large, thick chicken breasts, I cut them in half by butterflying them and cutting all the way through to make two thinner cuts of chicken – this helps the chicken cook quicker and helps your chicken to go further)
- 2 tablespoons hoisin sauce
- Preheat the oven to 450 degrees. Cut 4 pieces of aluminum foil (heavy duty) about 12 inches square (if you don’t have heavy-duty aluminum foil, use two pieces of regular aluminum foil for each packet). In a small bowl, combine garlic and ginger (I used my fingers to gently mash them together).
- Arrange the carrots and peas on the aluminum foil. Sprinkle with the ginger/garlic mixture (this doesn’t sprinkle like salt and pepper so don’t worry if you get a clump here and there – the flavors will absorb while baking), and salt and pepper to taste. Brush the chicken on both sides with the hoisin sauce. Top each portion of vegetables with a piece of chicken. Salt lightly.
- Bring opposite sides of the foil up to meet over the chicken. Fold the edges together in a ¼-inch fold, and then fold over 3 more times. Fold the open edges at either end of the packet together in a ¼-inch fold, and then fold over twice again to seal.
- Put the foil packets on a baking sheet and bake for 30-35 minutes. Transfer the contents of each packet to a dinner plate and serve.
Adapted from Cooks Illustrated