Foil-wrapped Ginger Chicken

Ingredients

• 8 servings pepper black freshly ground
• 1 tablespoon brown sugar dark
• 0 piece in ginger peeled cut into thinnest possible slivers
• 2  green onions cut into 2-in. lengths and then into slivers
• 1 tablespoon soya sauce (regular)
• 1 teaspoon soya sauce dark
• 1 pound boned cut into bite-size pieces and strips

Equipment

• bowl
• frying pan
• baking sheet
• oven
• aluminum foil

Directions

1. In a large bowl, combine soy sauce, brown sugar, dark soy sauce, and ginger.
2. Add chicken, toss to coat, cover, and chill for at least 1 hour and up to overnight.
3. Preheat oven to 37
4. Lay out 8 pieces of aluminum foil, 6 to 8 in. 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.
5. 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).
6. Bake until chicken is cooked through and marinade is reduced and starting to caramelize in each packet, 45 to 60 minutes.
7. Serve hot or warm.