Foil-Wrapped Ginger Chicken

Ingredients

• 1 tablespoon soy sauce (regular)
• 1 tablespoon dark brown sugar
• 1 teaspoon dark soy sauce
• 1 inch gingerroot, peeled and cut into thinnest possible slivers
• 1 lb chicken thigh pieces, boned and skinned and cut into bite-size pieces and strips
• 2 green onions, cut into 2-in . lengths and then into slivers
• fresh ground black pepper

Directions

1. 1

   In a large bowl, combine soy sauce, brown sugar, dark soy sauce, and ginger. Add chicken, toss to coat, cover, and chill for at least 1 hour and up to overnight.

2. 2

   Preheat oven to 375°. Lay out 8 pieces of aluminum foil, 6 to 8 inches long each. Put 1/8 of the marinated chicken in the middle of each. Top chicken with green onions and sprinkle with pepper. Fold 1 side of foil over the chicken to cover it, fold opposite side of foil over first fold, and then fold in each end once to seal and create a little packet.

3. 3

   Lay packets on a foil- or parchment-lined rimmed baking sheet (packets will leak while cooking, and the marinade is difficult to clean up once it cooks onto a pan). Bake until chicken is cooked through and marinade is reduced and starting to caramelize in each packet, 45 to 60 minutes. Serve hot or warm.