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!

Someone opening up a serving of paleo paper-wrapped chicken on a plate.

An easy and tasty chicken recipe!

This is one of my favorite recipes from our second 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?

The Ready or Not! cookbook by Michelle Tam is opened up to the recipe of paper-wrapped chicken.

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…

Ingredients

  • All-Purpose Stir-Fry Sauce
  • Sliced bok choy
  • Diamond Crystal brand kosher salt
  • Freshly ground black pepper
  • 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!)
  • Shiitake mushrooms
  • Shallots

How to make paper-wrapped chicken

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:

The steps for creating the parchment shape for paper-wrapped chicken.

Unfold the paper hearts and lay them flat.

Someone laying flat the heart-shaped parchment paper on a countertop for the paper-wrapped chicken recipe.

Place a cup of sliced bok choy on one side of each heart. Sprinkle salt and pepper on the bok choy.

Someone assembling chopped and seasoned bok choy on the heart-shaped parchment paper for paper-wrapped chicken.

Salt and pepper the chicken, too. Then, place a piece of chicken atop each pile of bok choy.

Someone placing the raw and seasoned chicken on top of the bok choy for the paper-wrapped chicken recipe.

Top with ¼ of the mushrooms and shallots. Spoon 2 tablespoons of All-Purpose Stir-Fry Sauce onto each mound.

Someone pouring All-Purpose Stir-Fry Sauce on top of bok choy and chicken for the paper-wrapped chicken recipe.

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.

Someone crimping the edges of the parchment paper with the ingredients inside for the paper-wrapped chicken recipe.

Place the parchment packets on a rimmed baking sheet.

Someone placing the parchment paper packet on an aluminum 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.

Someone placing a tray of four packs of the paleo paper-wrapped chicken into the oven.

As soon as the packets are out of the oven, carefully cut them open. Serve immediately!

A packet of the paleo paper-wrapped chicken opened up to display the ingredients inside.

Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2022).


 PRINTER-FRIENDLY RECIPE CARD

Paper-Wrapped Chicken

5 from 4 votes
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Servings 4 servings
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!

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:
    Paper-Wrapped Chicken by Michelle Tam / Nom Nom Paleo https://nomnompaleo.com
  • 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

Feel free to substitute whatever veggies are in season in place of the bok choy!

Nutrition

Calories: 339kcal | Carbohydrates: 13g | Protein: 43g | Fat: 13g | Fiber: 2g

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

About Michelle Tam

Hello! My name is Michelle Tam, and I love to eat. I think about food all the time. It borders on obsession. I’ve always loved the sights and smells of the kitchen. My mother was (and is) an excellent cook, and as a kid, I was her little shadow as she prepared supper each night. From her, I gained a deep, abiding love for magically transforming pantry items into mouth-watering family meals.

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7 Comments

  1. 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.

  2. 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

  3. I’m cooking for one, would you recommend halving the recipe or will it last a couple days in the fridge?

  4. What fish would you recommend using in place of the chicken? And then would you suggest decreasing the cooking time?

  5. 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??

  6. 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!