This elegant yet simple dish features tender chicken breast strips steamed gently with crisp bean sprouts, fresh green onions, and crunchy walnuts. The chicken is first marinated in a savory blend of dark soy sauce, fresh ginger juice, and a hint of sugar, ensuring deep flavor in every bite. By wrapping the filling in parchment paper packets, the ingredients steam in their own juices, retaining maximum moisture and aroma. It’s a light, protein-rich meal that feels sophisticated but comes together quickly. Perfect for a healthy weeknight dinner or a low-calorie lunch option, this recipe delivers a delightful balance of textures and flavors without heavy frying or complex techniques.
Parchment Wrapped Chicken
Description
This elegant yet simple dish features tender chicken breast strips steamed gently with crisp bean sprouts, fresh green onions, and crunchy walnuts. The chicken is first marinated in a savory blend of dark soy sauce, fresh ginger juice, and a hint of sugar, ensuring deep flavor in every bite. By wrapping the filling in parchment paper packets, the ingredients steam in their own juices, retaining maximum moisture and aroma. It&# 226;ÂÂs a light, protein-rich meal that feels sophisticated but comes together quickly. Perfect for a healthy weeknight dinner or a low-calorie lunch option, this recipe delivers a delightful balance of textures and flavors without heavy frying or complex techniques.Ingredients
Directions
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Cut the chicken breasts into thin, narrow strips, about 3 inches long.
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In a large bowl, combine dark soy sauce, ginger juice, and sugar.
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Stir the chicken strips into the marinade and let stand for 30 minutes.
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Meanwhile, pour boiling water over the bean sprouts and let stand for one minute.
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Drain the bean sprouts, cool them under cold water, and drain well again.
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Thoroughly toss the marinated chicken mixture with the bean sprouts, green onions, and chopped walnuts.
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Cut eight 8-inch squares of parchment paper.
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Place about 1/2 cupful of the chicken mixture in the center of each parchment square.
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Fold the bottom point of the parchment over the filling and crease just below it.
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Fold that point over and under the filling to secure it.
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Fold the side points over the filling, overlapping them slightly.
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Crease the paper to hold the side folds in place.
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Fold the remaining top corner down so the point extends below the bottom of the bundle, then tuck this point between the folded sides.
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Crease the paper firmly to hold all folds, creating a small envelope shape.
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Repeat the wrapping process with the remaining parchment squares and filling.
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Place the bundles seam-side down in a single layer on a steamer rack.
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Set the rack in a large pot or wok containing boiling water, ensuring the water level does not reach the bundles.
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Cover the pot and steam for about 7 minutes, or until the chicken is tender and cooked through.
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Serve the packets immediately.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 123.8kcal
- % Daily Value *
- Total Fat 2.7g5%
- Saturated Fat 0.8g4%
- Cholesterol 63.8mg22%
- Sodium 55.5mg3%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 23.2g47%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
To make ginger juice: Peel fresh ginger root and squeeze it through a garlic press to extract the juice.
Be careful when opening the hot parchment packets, as steam will escape and can cause burns.
Ensure the parchment paper is large enough to allow for proper folding and sealing of the packets.
