If you have my All-Purpose Stir-Fry Sauce on-hand, you can make Paper-Wrapped Chicken! It’s a Whole30-friendly, all-in-one weeknight supper!
This is one of my favorite recipes from our latest New York Times bestselling cookbook, Ready or Not! 150+ Make-Ahead, Make-Over, and Make-Now Recipes by Nom Nom Paleo. If you haven’t grabbed a copy yet—DO IT! It’s packed with dishes that are perfect for your Whole30 and beyond, all presented in a deliriously fun comic book style with step-by-step photos. See?
Plus, our cookbook has four weeks of Whole30-friendly meal plans and shopping lists in it!
Anyway, back to the recipe! In the ’70s and ’80s, Henry grew up in his parents’ Chinese restaurant. There, he bussed tables, washed dishes, manned (boyed?) the deep fryer, and prepped food. (Henry must have overdosed on restaurant work, though, because these days, I seem to be the only one puttering around our kitchen.)
One of the dishes on the menu was Paper-Wrapped Chicken. Working alongside his cousins, Henry would tuck marinated pieces of chicken into sheets of shiny foil, and then carefully fold them into three-sided pouches, origami-style. The packets would later be cooked to order.
My version doesn’t much resemble my in-laws’ restaurant dish, but it’s just as packed with umami-rich Asian flavors, and can be prepped up to 1 day in advance of cooking.
Now, if only I could coax Henry back into the kitchen to help me make these packets for dinner…
Time to make Paper-Wrapped Chicken!
Serves 4
Ingredients:
- ½ cup All-Purpose Stir-Fry Sauce
- 4 cups sliced bok choy
- Diamond Crystal brand kosher salt
- Freshly ground black pepper
- 4 (6-ounce) boneless, skinless chicken breasts or thighs (If I were you, I’d choose thighs because they’re tastier more forgiving if you leave the packets in too long!)
- 8 shiitake mushrooms, thinly sliced
- 2 large shallots, thinly sliced
Equipment:
- Cutting board
- Chef’s knife
- Measuring cup
- Measuring spoons
- Parchment paper
- Pencil
- Scissors
- Rimmed baking sheet
- Instant-read meat thermometer
Method:
Set the oven to 450°F with the rack in the middle position. Grab 4 large parchment sheets, and fold each in half. Draw half a heart on each sheet so that when you cut them out, you get full hearts. You know—like this:
Unfold the paper hearts and lay them flat.
Place a cup of sliced bok choy on one side of each heart. Sprinkle salt and pepper on the bok choy.
Salt and pepper the chicken, too. Then, place a piece of chicken atop each pile of bok choy.
Top with ¼ of the mushrooms and shallots. Spoon 2 tablespoons of All-Purpose Stir-Fry Sauce onto each mound.
Fold the other half of each heart over the top. Tightly crimp the edges together, starting at the top-center of each heart. At the pointed bottom end, twist the paper to seal well. Repeat steps for the three remaining chicken packets.
Place the parchment packets on a rimmed baking sheet.
Bake in the oven for 15 to 20 minutes or until the chicken is fully cooked. The breasts should register 150°F on an instant-read thermometer, and the thighs should register 165°F.
As soon as the packets are out of the oven, carefully cut them open. Serve immediately!
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!
PRINTER-FRIENDLY RECIPE CARD
Paper-Wrapped Chicken
Ingredients
- ½ cup All-Purpose Stir-Fry Sauce
- 4 cups sliced bok choy
- Diamond Crystal brand kosher salt
- Freshly ground black pepper
- 4 6-ounce boneless, skinless chicken breasts or thighs (If I were you, I’d choose thighs because they’re tastier more forgiving if you leave the packets in too long!)
- 8 shiitake mushrooms thinly sliced
- 2 large shallots thinly sliced
Instructions
- Set the oven to 450°F with the rack in the middle position. Grab 4 large parchment sheets, and fold each in half. Draw half a heart on each sheet so that when you cut them out, you get full hearts. You know—like this:
- Unfold the paper hearts and lay them flat. Place a cup of sliced bok choy on one side of each heart. Sprinkle salt and pepper on the bok choy.
- Salt and pepper the chicken, too. Then, place a piece of chicken atop each pile of bok choy.
- Top with ¼ of the mushrooms and shallots. Spoon 2 tablespoons of All-Purpose Stir-Fry Sauceonto each mound.
- Fold the other half of each heart over the top. Tightly crimp the edges together, starting at the top-center of each heart. At the pointed bottom end, twist the paper to seal well. Repeat steps for the three remaining chicken packets.
- Place the parchment packets on a rimmed baking sheet. Bake in the oven for 15 to 20 minutes or until the chicken is fully cooked. The breasts should register 150°F on an instant-read thermometer, and the thighs should register 165°F.
- As soon as the packets are out of the oven, carefully cut them open. Serve immediately!
Video
Notes
Nutrition
Nutrition You Can Use says
This one looks like so much fun. I can imagine it as a great recipe to impress guests. Seems like it would also be a good way to keep the chicken moist – which isn’t always as easy as it sounds.
Mary Reese Snellings says
So Michelle, I have to ask – can I put these packets in my Instant Pot? Maybe layer Pot-in-Pot style? On manual for some number of minutes – I would look up the number for chicken thighs in the IP book? Or would the time required for the chicken totally kill the bok choy beyond ediblity? Thanks! Mary
Story Girl says
I’m cooking for one, would you recommend halving the recipe or will it last a couple days in the fridge?
LJ Schwab says
What fish would you recommend using in place of the chicken? And then would you suggest decreasing the cooking time?
Pearson’s Grandmama says
I don’t have bok choy, and not likely to soon because of quarantine. Can I use cabbage instead, or what other vegetable would you recommend??
Kristi Meyers says
I would love it if you would do a Chinese paper wrapped chicken–you know the ones in the triangle foil made with ground chicken at the Chinese restaurants? I love those! Thanks! Making your carnitas tomorrow!