Cookin' Outdoors with Johnny Nix                                
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Mandarin Chick Foil Pack


  • 2-3 pounds boneless skinless chicken (dark or light meat), cubed
  • 3-4 packages of ramen noodles, cooked or 3-4 cups cooked rice
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 onion, sliced
  • 3 cups broccoli florets
  • 4-6 mandarin orange fruit cups, with juice
  • 1 cup thawed frozen peas
  • 2 cups teriyaki marinade, divided

Teriyaki Marinade

 ½ cup low sodium soy sauce

 ½ cup packed brown sugar

 1 teaspoon ground ginger

 2 tablespoons Dijon mustard

 2 tablespoons granulated garlic

 3 tablespoon sesame oil

 juice of one lemon

Combine all above ingredients until well blended. 


Directions: Pour enough teriyaki marinade over cubed chicken to cover well and allow to marinate for 1-2 hours in refrigerator.  Reserve remaining marinade. 

Make foil packets by folding foil sheets in half and folding sides.  Allow enough room for all ingredients.

Cook noodles or rice according to directions.  Set aside.

Divide chicken evenly among prepared foil sheets, and top with red pepper, green pepper, onion, broccoli, oranges and peas, dividing evenly. Add noodles or rice, 1 tablespoon of reserved marinate and juice and fruit of mandarin orange cups, then fold foil packets and seal edges tightly. Place packets over medium heat on swing grill and cook for 30-45 minutes, turning packets over occasionally, until vegetables are tender and chicken is no longer pink.