Asian-Style Chicken and Peppers En Papillote


  • 1 lb (500 g) boneless, skinless chicken thighs, cut into 1 ½ inch (7 cm) pieces
  • 1 onion, chopped
  • 1 green or red pepper, chopped
  • 1 tbsp (15 mL) vegetable oil
  • 1 tbsp (15 mL) barbecue sauce
  • Seasoning Mix: 1 tsp (5 mL) each: paprika and garlic powder
  • ½ tsp (2 mL) each: Chinese 5 Spice, cayenne, salt and pepper
  • Sesame seeds (for garnish)

Preparation Instructions:

  • Preheat oven to 400°F (200°C).
  • In a large bowl, combine chicken, onion, pepper and oil, toss to coat evenly. Add barbecue sauce and toss to coat evenly.
  • In small bowl, combine all seasonings, sprinkle over all and toss again. Place in an even layer in Culinary Parchment Cooking Bag on rimmed baking sheet.
  • Fold over open edge twice and crimp well. Bake 20 minutes or until chicken and vegetables are tender. Open bag and let stand a few minutes. Sprink with sesame seeds and serve over rice. Makes 4 servings.

Enjoy! For easy clean-up, simply dispose of the bag in your compost bin.

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