Best 7 Asian Chicken En Papillote Recipes

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**Indulge in a Culinary Journey with Asian Chicken En Papillote: A Symphony of Flavors**

Embark on a tantalizing voyage of taste with our Asian Chicken En Papillote, a culinary masterpiece that harmoniously blends the vibrant flavors of Asia. This delectable dish, lovingly crafted in parchment paper parcels, promises a symphony of succulent chicken, infused with an aromatic medley of soy sauce, ginger, garlic, and sesame oil. As the chicken roasts gently in its flavorful cocoon, the delicate aromas permeate the air, creating an enticing prelude to the gustatory delight that awaits. Accompanying this main course are three equally captivating recipes: an invigorating Asian Slaw, a refreshing Cucumber Salad, and a tantalizing Asian Dipping Sauce. Together, they orchestrate a complete culinary experience that will transport your taste buds to the heart of Asia.

Check out the recipes below so you can choose the best recipe for yourself!

25 BEST ASIAN CHICKEN FOODS



25 Best Asian Chicken Foods image

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 25

Sticky Asian Glazed Chicken
Crispy Sesame Chicken
Kung Pao Chicken
General Tso's Chicken
Sweet and Sour Chicken Balls
Yakisoba Chicken
Chicken Chow Mein
Cashew Chicken
3-Ingredient Orange Chicken
Chili Chicken
Chicken Chop Suey
Moo Goo Gai Pan
Mongolian Chicken
Pineapple Chicken
Chicken and Broccoli Stir-Fry
Miso Chicken Stir-Fry
Chicken Fried Rice
Chicken Lo Mein
Hoisin Chicken
Chicken Lettuce Wraps
Crispy Chicken Egg Rolls
Bang Bang Chicken
Chicken Mei Fun
Dragon Chicken
Chinese Honey Chicken

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep an Asian chicken recipe in 30 minutes or less!

Nutrition Facts :

HONEY-AND-SOY-GLAZED CHICKEN THIGHS



Honey-and-Soy-Glazed Chicken Thighs image

In this simple weeknight recipe, chicken thighs are tossed with a sweet-salty glaze made of honey and soy sauce that caramelizes into a sticky coating as it roasts in the oven. Serve the sliced chicken with bibb lettuce cups for wrapping, or over steamed rice to catch all the juices. Leftovers can be chopped and combined with vegetables for a tasty clean-out-the-fridge fried rice.

Provided by Kay Chun

Categories     dinner, easy, lunch, weeknight, poultry, main course

Time 45m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons canola oil
1 tablespoon minced garlic
1 tablespoon minced ginger
6 tablespoons low-sodium soy sauce (see tip)
5 tablespoons mild honey, such as clover, acacia or orange blossom
3 tablespoons unsalted butter
Kosher salt and black pepper
8 small bone-in, skin-on chicken thighs (about 3 pounds)
Lemon wedges, for serving

Steps:

  • Heat the oven to 425 degrees. Heat 1 tablespoon oil in a small saucepan over low heat. Add the garlic and ginger and cook, stirring occasionally, until softened, 3 minutes. Add the soy sauce and honey and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes. (You'll want to cook attentively for this step, as the syrupy mixture can burn if it cooks too long.) Turn off the heat then whisk in the butter. Season with salt and pepper.
  • On an aluminum foil-lined rimmed baking sheet, season the chicken all over with salt and pepper. Add half the glaze and the remaining 1 tablespoon oil and toss the chicken to coat. Arrange in an even layer, skin side up, and roast until browned, 15 minutes. Brush the chicken all over with 2 tablespoons of the remaining glaze. Roast until golden and cooked through, about 10 minutes.
  • Drizzle the chicken with the remaining glaze and serve with lemon wedges.

Nutrition Facts : @context http, Calories 691, UnsaturatedFat 34 grams, Carbohydrate 5 grams, Fat 55 grams, Fiber 1 gram, Protein 42 grams, SaturatedFat 17 grams, Sodium 961 milligrams, Sugar 1 gram, TransFat 1 gram

SESAME-GINGER SALMON EN PAPILLOTE



Sesame-Ginger Salmon en Papillote image

Provided by Kelsey Nixon

Time 25m

Yield 4 servings

Number Of Ingredients 13

Zest of 1/2 an orange
1 teaspoon peeled, minced fresh ginger
3 tablespoons soy sauce
1 tablespoon fresh orange juice
2 teaspoons rice vinegar
2 teaspoons toasted sesame oil
2 heads baby bok choy, ends trimmed and cut into thirds through the stem
1 red bell pepper, seeded and thinly sliced
1/2 cup bean sprouts
4 (6-ounce) salmon fillets
Freshly ground black pepper
Olive oil, for brushing packets
1/3 cup diagonally thinly sliced scallions, for garnish

Steps:

  • Preheat the oven to 425 degrees F. Combine the orange zest, ginger, soy sauce, orange juice, vinegar, sesame oil and honey together in a small bowl; set aside.
  • Fold 4 (16 by-12-inch) parchment paper squares in 1/2 lengthwise.
  • Evenly divide the bok choy, bell peppers, and bean sprouts among the 4 parchment packets. Season the vegetables with 1 tablespoon sesame-ginger marinade. Place a salmon fillet on top of the vegetables and season with the black pepper and an additional tablespoon of the marinade.
  • Fold the top half of the parchment over the fish, and overlap small folds along the open edge to seal. Brush each packet with olive oil. Bake for 8 to 10 minutes, until the parchment paper puffs up.
  • Transfer the parchment packets to plates. Carefully cut the packets open, avoiding the hot steam, and serve.
  • Per serving (includes scallion garnish): Calories 348; Total Fat 14 grams; Saturated Fat 2 grams; Protein 42 grams; Total Carbohydrate 16 grams; Sugar: 10 grams; Fiber 5 grams; Cholesterol 94 milligrams; Sodium 1338 milligrams

ASIAN CHICKEN EN PAPILLOTE



ASIAN CHICKEN EN PAPILLOTE image

Categories     Chicken     Low Carb     Quick & Easy

Yield 2 people

Number Of Ingredients 9

2 chicken breasts, fileted
1 medium zucchini, julienned
1 orange pepper, julienned
1 large green onion, thinly sliced (including green part)
1 1 1/2" piece of ginger, thinly sliced
2 T minced cilantro
Salt and ground black pepper
3 T honey ginger teriyaki marinade
2 24" pieces of parchment paper

Steps:

  • Cut each breast filet in half. Place one half on parchment paper, just above the middle. Salt and pepper the filet. Place one half of the other ingredients on the filet. Pour 2 T of the teriyaki marinade on the stacked ingredients, then cover with the other half of the filet. Salt and pepper top filet. Fold up the sides and top of the parchment to make a packet. Repeat with remaining ingredients. Place both packets in a microwave proof dish. Cook for 8 minutes on full power. If necessary, cook for one more minute. I served this with spinach and garlic stuffed mushrooms. It was delicious!

MEDITERRANEAN CHICKEN EN PAPILLOTE



Mediterranean Chicken en Papillote image

Provided by Martha Stewart

Number Of Ingredients 12

1 tablespoon whole grain Dijon mustard
2 tablespoons red-wine vinegar
Pinch of sugar
Coarse salt and freshly ground pepper
5 tablespoons extra-virgin olive oil
4 boneless, skinless chicken breast halves
20 to 24 thin asparagus spears, trimmed
12 cherry tomatoes, halved
20 Kalamata olives, pitted
3 artichoke hearts, steamed and quartered
8 basil leaves, torn
1/2 cup crumbled feta cheese

Steps:

  • Preheat oven to 350 degrees.
  • In a small bowl, whisk mustard, vinegar, and a pinch each of sugar, salt, and pepper together. Continue to whisk while slowly drizzling olive oil in until completely combined.
  • Season chicken on both sides with salt and pepper; set aside.
  • Cut 4 pieces of parchment paper into 16-by-18-inch pieces. Fold each sheet in half lengthwise, then open and place on a work surface. Divide asparagus evenly among the four pieces of parchment; place them on the left side of the fold near the crease, centered evenly between the top and bottom of the parchment paper. Place a chicken breast on top of each bed of asparagus. Drizzle with about 1 tablespoon vinaigrette. Top chicken breasts with tomatoes, olives, artichokes, basil, and feta. Drizzle each with about 1 tablespoon more vinaigrette.
  • Fold the right half of one parchment paper over contents and, starting with the top right corner, form a half-moon packet making small but tight pleats all the way around to seal completely. Repeat process to form remaining packets.
  • Transfer the packets to rimmed baking sheets and cook for 25 to 28 minutes. To serve, place packets directly on each of four plates and use kitchen shears or a sharp knife tip to open packets at the table.

CHICKEN BREASTS EN PAPILLOTE



Chicken Breasts en Papillote image

Provided by Pierre Franey

Categories     dinner, project, main course

Time 45m

Yield 4 servings

Number Of Ingredients 11

4 large shiitake mushrooms
4 carrots, peeled
2 medium-size zucchini
4 tablespoons butter
4 skinless boneless chicken breasts, about 4-5 ounces each, slightly flattened with a meat pounder
8 teaspoons Dijon mustard
4 teaspoons finely chopped shallots
4 teaspoons fresh thyme or 2 teaspoons dried
4 tablespoons white wine
4 tablespoons finely chopped parsley
Salt and freshly ground white pepper to taste

Steps:

  • Preheat oven to 450 degrees.
  • Spread a large piece of aluminum foil on a flat surface. Invert a 12- or 14-inch round cake pan on it and trace around the edge with a sharp knife to make a circle. Repeat until there are 4.
  • Cut off and discard the stem of each mushroom and cut caps into thin slices.
  • Cut carrots crosswise into 1 1/2-inch lengths. Cut each piece lengthwise into a julienne shape.
  • Trim and wash zucchini, and cut in the same fashion.
  • Melt 2 tablespoons butter in a saucepan. Place aluminum rounds on a flat surface and brush them with melted butter.
  • Place one chicken breast on each round slightly below the center, leaving a margin large enough to fold over.
  • Brush the top of each breast with about 2 teaspoons of mustard and place equal quantities of mushrooms, carrots, zucchini, shallots, thyme around each. Sprinkle each serving with a tablespoon of white wine and parsley, and dot with remaining butter. Salt and pepper to taste.
  • Fold foil to completely enclose the contents while leaving some room for expansion. Crimp the seal as tightly as possible. Arrange packages on a baking sheet and bake about 20 minutes. Serve immediately.

Nutrition Facts : @context http, Calories 620, UnsaturatedFat 14 grams, Carbohydrate 14 grams, Fat 29 grams, Fiber 4 grams, Protein 77 grams, SaturatedFat 14 grams, Sodium 1353 milligrams, Sugar 7 grams, TransFat 1 gram

CHICKEN EN PAPILLOTE WITH VEGETABLES



Chicken En Papillote With Vegetables image

Make and share this Chicken En Papillote With Vegetables recipe from Food.com.

Provided by cookiecutter _

Categories     Poultry

Time 55m

Yield 4 serving(s)

Number Of Ingredients 15

1 lb boneless skinless chicken breast half
2 tablespoons extra virgin olive oil
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh thyme
1 teaspoon finely shredded lemon peel
2 tablespoons lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
10 ounces fresh asparagus, trimmed and cut into 2-inch pieces
6 ounces pea pods, trimmed
1 cup canned artichoke heart, drained and quartered
1 cup cherry tomatoes, halved
2 tablespoons chopped fresh flat-leaf parsley
parchment paper
1/2 cup sliced green onion

Steps:

  • Cut chicken across into 1/2-inch slices. Combine oil, oregano, thyme, lemon peel and juice, salt and pepper in a medium bowl. Add chicken and toss to thoroughly coat.
  • Combine asparagus, pea pods, artichoke hearts, tomatoes and parsley in a large bowl and set aside.
  • Tear 4 20x2 inch pieces of parchment, fold in half crosswise, crease, open up again, and arrange 1/4 vegetable mixture on paper. Top with 1/4 of chicken and 1/4 of the green onions. Now make into a little package by folding the parchment over so the corners match up and crimping and folding the edges over. Twist corners to secure. Repeat 3 more times so you have 4 packets.
  • Place 2 packets on a baking sheet and bake at 400 degrees for 20 minutes or until chicken is done.

Nutrition Facts : Calories 252.9, Fat 8.6, SaturatedFat 1.4, Cholesterol 65.8, Sodium 340.1, Carbohydrate 14.3, Fiber 6, Sugar 5, Protein 31.1

Tips:

  • Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and ensure that your dish turns out perfectly.
  • Choose the right vegetables: Not all vegetables are created equal for en papillote. Some, like broccoli and carrots, take longer to cook than others, like zucchini and mushrooms. Be sure to choose vegetables that have similar cooking times so that they all cook evenly.
  • Season your vegetables: Don't forget to season your vegetables before you cook them. This will help them develop flavor and make your dish more enjoyable.
  • Don't overcrowd the parchment paper: When you're assembling your en papillote packets, be sure not to overcrowd them. This will prevent the vegetables from cooking evenly and will make it more difficult to seal the packets.
  • Seal the packets tightly: It's important to seal the packets tightly so that the steam doesn't escape. This will help the vegetables cook evenly and will also prevent the juices from running out.
  • Cook the packets at the right temperature: The cooking time for en papillote will vary depending on the vegetables you're using. Be sure to check the recipe for specific instructions.

Conclusion:

En papillote is a healthy and delicious way to cook chicken and vegetables. It's a great option for a weeknight meal or a special occasion. With a little planning and preparation, you can easily create a delicious en papillote dish that your family and friends will love.

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