Asian Chicken & Vegetables in Foil Packets

4 large scallions

1 medium red bell pepper

1 medium yellow bell pepper

1 large carrot

4 thin-cut skinless, boneless chicken breasts (about 5 oz each)

2 tablespoons reduced-sodium soy sauce

1 tablespoon unseasoned rice vinegar

1 tablespoon dark brown sugar

1 tablespoon toasted sesame oil

1 teaspoon chili-garlic sauce, such as Sriracha

4 teaspoons sesame seeds

     Preheat oven to 400 degrees.

     Trim the roots off the scallions, then cut the whites off about 4 inches from the bottom so you have four 4-inch pieces.  Then slice each of those pieces lengthwise into quarters.  Thinly slice the greens, keeping the whites & greens separate.  Thinly slice the peppers.  Slice the carrot into thin ribbons using a vegetable peeler.

      Cut 4 pieces of heavy duty aluminum foil about 18 inches long.  Place 1 piece of chicken at the center of each piece of foil.  Layer the carrots on top of the chicken pieces and arrange the peppers on top of the carrots.  Scatter the scallion whites on top.

      In a small bowl, whisk together the soy sauce, vinegar, brown sugar, oil, and chili-garlic sauce, and drizzle about 1 tablespoon of the sauce onto each stack.  Tightly seal the foil into packets, leaving several inches of space inside each packet for the chicken & vegetables to steam.  Place the packets on a baking sheet & cook until the chicken is cooked through & the vegetables are tender-crisp, about 12 minutes.

       Meanwhile, toast the sesame seeds in a small dry skillet over medium-high heat until they are golden and begin to pop.  When the chicken is done, carefully open the packets.  Use tongs to transfer the contents of each packet to a plate, then pour the accumulated juices on top.  Sprinkle each portion with 1 teaspoon sesame seeds & garnish with some of the scallion greens.

Thank you Ann!!