Best 3 Asian Veggie Packets Recipes

Embark on a culinary journey to the heart of Asian cuisine with our delectable Asian Veggie Packets. These vibrant and flavorful parcels are a symphony of fresh vegetables, aromatic herbs, and savory seasonings, all wrapped in tender wonton wrappers. Each bite offers a burst of textures and flavors, making them a perfect appetizer, side dish, or even a light main course.

Our collection of recipes features a variety of Asian Veggie Packets to suit every palate. From the classic Chinese Vegetable Dumplings, filled with a mix of cabbage, carrots, and shiitake mushrooms, to the Vietnamese Spring Rolls, bursting with fresh herbs and rice noodles, there's something for everyone. We also have Japanese Gyoza, featuring a juicy pork and vegetable filling, and Korean Mandu, known for their spicy and savory flavors.

Whether you prefer steamed, pan-fried, or deep-fried, our recipes provide step-by-step instructions to achieve the perfect texture. We'll guide you through the process of preparing the fillings, folding the wrappers, and cooking the packets to perfection.

These Asian Veggie Packets are not only delicious but also versatile. Serve them as an appetizer at your next party, pack them in lunch boxes for a healthy and satisfying meal on the go, or enjoy them as a light dinner with a side of dipping sauce.

So, gather your ingredients, sharpen your knives, and get ready to create these delightful Asian Veggie Packets. Let the irresistible aromas fill your kitchen as you embark on this culinary adventure. Happy cooking!

Let's cook with our recipes!

TERIYAKI CHICKEN FOIL PACKETS (MEAL PREP)

Teriyaki Chicken Foil Packets (Meal Prep) image

These Teriyaki Chicken Foil Packets are filled with a sweet and savory Asian glazed chicken, broccoli, edamame, green beans, pineapple and bell peppers. Throw them on the grill or in the oven to cook and serve with some rice or your favorite side dish.

Provided by Kelly

Categories Main Course

Time 40m

Number Of Ingredients 21

Ingredients

heavy duty foil (plus parchment paper if preferred)
4 boneless skinless chicken breasts (pounded to even thickness)
1 Tablespoon olive oil
salt and pepper (to taste)
1 cup broccoli florets
1/2 cup green beans
1/2 red bell pepper (chopped)
1/4 cup pineapple chunks (optional)
1 cup edamame beans (defrosted (optional))
3/4 - 1 cup teriyaki sauce (homemade recipe below or your favorite store-bought)
Lunch Containers
Your favorite side: quinoa, rice, or potatoes
1/4 cups low sodium soy sauce
4-5 Tablespoons honey (depending on how sweet you like it)
4 Tablespoons rice wine vinegar
1-1/2 teaspoons sesame oil (plus more for drizzling on vegetables)
3 garlic cloves (minced)
3/4 teaspoon grated or ground ginger
1 Tablespoon cornstarch
3 Tablespoons water
salt and black pepper (to taste)

Steps:

Preheat grill to medium-high heat or the oven to 425 degrees F.
Cut four 18 x 12-inch squares of foil* and layout on a flat surface.
If making the Homemade Teriyaki Sauce:
In a saucepan over medium heat, whisk together soy sauce, honey, vinegar, sesame oil, garlic, ginger, cornstarch, and water until combined. Bring to a simmer, stirring frequently, until sauce thickens and bubbles. Remove from heat and set aside.
Place one chicken breast in the middle of each piece of foil and divide the vegetables evenly into each packet, arranging them around the chicken.
Drizzle the chicken and vegetables with olive oil and season with salt and pepper to taste.
Brush teriyaki sauce on both sides of the chicken and vegetables - reserving enough for later.
Fold the foil over the chicken and seal to close off the packets.
If cooking on the grill
Place foil packets onto grill and grill for 7-8 minutes, then flip over and grill for an additional 6-8 minutes (depending on the thickness of the chicken) or until chicken is cooked through.
Remove from the grill and carefully open the foil packets.
If cooking in the oven Place foil packets on a baking sheet and cook for 25-30 minutes (or until chicken is cooked through, rotating tray once). Time varies depending on the thickness of the chicken. Remove baking sheet from oven.
Brush chicken with reserved sauce and top with sesame seeds and green onions (if desired) and serve immediately with quinoa, rice or your favorite side.
For meal prep Divide chicken and vegetables into lunch containers. Add your favorite side.

Nutrition Facts : ServingSize 1 serving, Calories 335 kcal, Carbohydrate 34 g, Protein 30 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 72 mg, Sodium 676 mg, Fiber 3 g, Sugar 24 g

SESAME SHRIMP AND GREENS WITH RICE

Sesame Shrimp and Greens with Rice image

Provided by Katie Lee Biegel

Categories main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 13

Ingredients

1/4 cup soy sauce
2 teaspoons honey
2 tablespoons toasted sesame oil
1 tablespoon grated ginger
1 tablespoon rice vinegar
Pinch crushed red pepper flakes
2 garlic cloves, grated
1 pound (16 to 20 count) shrimp, peeled and deveined
Nonstick cooking spray, for the foil
2 cups cooked white rice
4 loosely-packed cups baby spinach leaves
1 cup 1/2-inch diced zucchini
1 cup sliced sugar snap peas

Steps:

Whisk soy sauce, honey, sesame oil, ginger, rice vinegar, pepper flakes and garlic in a large bowl. Add shrimp and toss to coat. Refrigerate for 20 to 30 minutes. Remove shrimp from marinade and reserve marinade.
Preheat a grill to medium-high heat.
Prepare 4 large sheets of aluminum foil. Spray each with nonstick cooking spray. Scoop 1/2 cup rice into the center of each sheet. Top each with 1 cup spinach, 1/4 cup zucchini and 1/4 cup snap peas. Divide shrimp evenly among the packets. Spoon remaining marinade over each packet. Fold each packet to close (not too tight), leaving the seam side up.
Place packets, seam-side up, on the grill. Cook until shrimp is cooked through, 12 to 15 minutes. Remove and open packets carefully.

THAI-STYLE GRILLED VEGETABLES

Thai-Style Grilled Vegetables image

Provided by Food Network

Time 17m

Yield 2 to 3 servings

Number Of Ingredients 8

Ingredients

2 red bell peppers
2 yellow bell peppers
2 Chinese eggplants
6 cloves garlic
1 tablespoon whole coriander
2 teaspoons fish sauce
1/4 cup fresh lime juice
1 tablespoon olive oil

Steps:

Heat a grill to medium.
Cut the peppers and eggplant lengthwise into quarters and put into a large mixing bowl.
Add the garlic and coriander, to a mortar and pestle, and crush them into a chunky paste. Transfer the paste to the mixing bowl with the vegetables. Add the remaining ingredients and toss to coat well. Put on the hot grill and cook for about 5 to 7 minutes on each side.

Tips:

Use a variety of vegetables. This will ensure that your veggie packets are packed with flavor and nutrients. Some good options include broccoli, carrots, bell peppers, mushrooms, and snap peas.
Season your vegetables well. Don't be afraid to use a variety of spices and herbs to give your veggie packets flavor. Some good options include garlic, ginger, cumin, and chili powder.
Use a good quality parchment paper. This will help to prevent your veggie packets from sticking to the pan. You can also use aluminum foil, but parchment paper is a better option because it is more eco-friendly.
Fold your veggie packets tightly. This will help to keep the juices inside the packets and prevent them from drying out.
Cook your veggie packets over medium heat. This will help to prevent them from burning.
Serve your veggie packets immediately. This is when they are at their best, with the vegetables still tender and flavorful.

Conclusion:

Asian veggie packets are a healthy and flavorful way to enjoy your favorite vegetables. They are easy to make and can be customized to your own taste preferences. So next time you are looking for a quick and easy meal, give Asian veggie packets a try!