Asian Chicken and Vegetables in Gingered Broth Recipe

Cook Time: 35 minutes


Servings: 4


  • 3 tbsp honey
  • 3 tbsp reduced sodium soy sauce
  • 2 tbsp orange juice
  • 2 tbsp ginger, ground
  • 2 cups asparagus pieces (2-inch pieces)
  • 1 cup carrots, julienned
  • 1 cup yellow bell pepper, thinly sliced
  • 4 sheets heavy duty aluminum foil (12x18-inch each)
  • 4 small boneless skinless chicken breast halves (about 1 pound)
  • 1 tbsp sesame seed


  1. Preheat oven to 425°F.
  2. Mix honey, soy sauce, orange juice and ginger in small bowl.
  3. Place vegetables in large bowl. Add 1/2 of the honey mixture; toss to coat well.
  4. Place 1 cup of the vegetable mixture on each sheet of foil. Top each with 1 chicken breast half. Spoon 1 tablespoon of the remaining honey mixture over each chicken breast half. Sprinkle with sesame seed. Bring up foil sides; double fold top and ends to tightly seal packet. Place foil packets on large baking sheet.
  5. Bake 15 to 20 minutes or until chicken is cooked through and vegetables are tender. Place each packet in shallow soup bowl. Carefully cut a slit in the top of each packet. Slide chicken and vegetables into the bowl.


Light soy sauce

Orange juice

Ground ginger



Yellow pepper

Boneless skinless chicken breast

Sesame seeds

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