Recipe of the Day: Ginger-Scallion Chicken Parchment Pack

These chicken and veggie packs are high in flavor and low in calories. Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/3euKkkc Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Ginger-Scallion Chicken Parchment Pack Recipe courtesy of Food Network Kitchen Total: 35 min Active: 15 min Yield: 4 servings Level: Easy Ingredients 8 chicken tenders, about 1 pound Kosher salt 5 tablespoons low-sodium soy sauce 1 tablespoon toasted sesame oil 2 teaspoons rice vinegar 2 teaspoon sambal or chili-garlic sauce 4 scallions, thinly sliced, greens and whites kept separately 2 teaspoons finely grated ginger 8 ounces snow peas, trimmed 4 ounces shiitake mushrooms, caps sliced and stems discarded (about 12) 3 cups frozen brown rice 1/2 cup roughly chopped cilantro 2 teaspoons toasted sesame seeds Directions Special equipment: parchment paper Position 2 racks in the upper and lower thirds of the oven and preheat to 400 degrees F. Cut four 16-inch long sheets of parchment paper. Fold each sheet in half and open like a book. Divide the pieces of parchment between 2 baking sheets (2 pieces per sheet). Trim away the tendon attached to the thicker part of the tenderloin with kitchen shears and discard. Sprinkle the chicken all over with 3/4 teaspoon salt. Combine the soy sauce, sesame oil, rice vinegar, sambal, scallion whites, ginger, and 1 tablespoon water in a small bowl. Place snow peas and shiitakes in a medium bowl and toss with 2 tablespoons of the soy sauce mixture. Mound 3/4 cup brown rice on each parchment sheet, placing it on one side of the fold, and drizzle with 1 tablespoon water. Top with the vegetables, and two chicken tenders per serving, tucking as many of the vegetables as possible under the chicken. Spoon about 2 teaspoons of the soy sauce mixture evenly over each serving of chicken. (You should have some left over for drizzling later.) Fold over the top half of the parchment, crimping and overlapping small folds along the open edge to seal tightly. Bake until the parchment puffs, 18 minutes; chicken will be cooked through. Transfer the packets to plates and let stand 2 minutes. Avoiding the hot steam, carefully cut open the packets. Drizzle remaining soy sauce mixture over the chicken and rice. Top with scallion greens, cilantro, and sesame seeds. Copyright 2016 Television Food Network, G.P. All rights reserved. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #FoodNetwork Recipe of the Day: Ginger-Scallion Chicken Parchment Pack | Food Network https://youtu.be/TDx18FnFMLI