Foil Wrapped Ginger Chicken
A flavorful and quick ginger chicken dish wrapped in foil, combining savory soy, fresh green onion, and preserved ginger for a delightful meal suitable for busy weeknights.
Ingredients
Instructions
- Flatten the chicken breasts.
- Place each chicken breast on a piece of heavy-duty aluminum foil to enclose it.
- Sprinkle the chicken lightly on both sides with salt and pepper.
- Combine minced green onion, preserved ginger, lemon juice, soy sauce, and crushed red pepper in a small saucepan.
- Heat the mixture, stirring, for about 1 minute.
- Spoon the mixture evenly over the chicken halves.
- Close the foil tightly around each chicken breast.
- Bake at 400°F for 12 minutes.
- Serve with rice.
Tips & Substitutions
For a more pronounced ginger flavor, consider using fresh ginger instead of preserved. You can also substitute chicken thighs for a juicier result. If you're looking for a little more heat, add extra crushed red pepper. Make sure to seal the foil tightly to keep the chicken moist during baking. This method is great for quick weeknight dinners, similar to other chicken recipes.
Serving Suggestions
This foil-wrapped ginger chicken pairs beautifully with steamed rice and sautéed vegetables. For a complete meal, consider serving it alongside a light salad or fresh spring rolls. You can also drizzle some additional soy sauce or a sprinkle of sesame seeds on top for extra flavor.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a preheated oven at 350°F for about 10-15 minutes, or until heated through. You can also microwave it on low power, but this may affect the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Foil Wrapped Ginger Chicken contains roughly 218 calories, with 25g protein, 7g carbohydrates, and 10g fat. It is an excellent source of protein (51% of the Daily Value), and a good source of vitamin C and potassium. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken breasts for this recipe?
While it's best to use thawed chicken for even cooking, you can use frozen chicken breasts. Just increase the baking time by 5-10 minutes, ensuring they reach an internal temperature of 165°F.
What can I substitute for preserved ginger?
If you don't have preserved ginger, you can use fresh ginger, finely minced, or ginger paste. Adjust the quantity based on your taste preference, as fresh ginger is more potent.
Can I make this recipe ahead of time?
Yes, you can prepare the chicken and sauce in advance. Assemble the foil packets and refrigerate them for up to 24 hours. Just remember to increase the cooking time slightly if baking straight from the fridge.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).