Preparation is the most challenging aspect of this recipe…chopping. Fresh ginger, cilantro, and the Hoisin Sauce give it its distinct flavor.
Instead of wrapping the chicken mixture in tiny 2″ square (folded into triangles), I opted to use large squares that measured the exact length of a 12″ roll of aluminum foil. While not as cute, the larger presentation doesn’t affect the taste. In many ways, I thought it similar to my Aunt Jeanette’s Teriyaki Chicken recipe.
The final product can be eaten alone, or crumbled into any combination of stir fried vegetables.
It’s a nice, ‘grab n go’ type of meal.
From a standard 12″ aluminum foil roll, make 7 squares. Fold them into triangles.
6 boneless chicken thighs, cut into 1/4 to 1/8 inch squares
2″ long x 1/2″ wide (roughly) fresh ginger root – minced
4 lg. garlic cloves – minced
2 bunches fresh cilantro – finely chopped
1/2 cup cornstarch (* use less if you prefer a more runny sauce)
1/4 cup soy sauce
1/4 cup brown sugar
1/4 cup Hoisin Sauce
Combine all sauce ingredients (add a little water if needed), blend till smooth. Add chopped ingredients, mix well. Cover and refrigerate for 30 minutes.
With the foil square open, place approximately 1/4 cup of chicken / sauce mixture in the center of one side. Refold the foil into a triangle and roll and fold each open side, two times. Make sure that the foil ‘envelope’ is completely sealed.
Place all the ‘stuffed’ triangles onto a baking tray. Cook at 400 degrees for 20-25 minutes.