Asian Style Fish Or Chicken In A Pouch

Note from Cheri: Pouch dinners are a quick and easy way to make dinner. They also cut down on dishes as they cook right in the pouch!

Two 1/3 lb pieces Chilean Sea Bass (low cost option) Two 1/3 lb pieces Cod (meat option) 2 boneless chicken breasts 1 cup Jasmine Rice 1 cup white rice (high fiber option) 1 cup brown rice 2 cups chopped bok choy 2 green onions chopped into 1/4 inch pieces 12 (about) dried shitake mushrooms Sauce 1/2 tsp. crushed red pepper 6 garlic cloves pressed or minced 1 tsp. grated fresh ginger 1T brown sugar 4T soy sauce or reduced sodium soy sauce 3T rice vinegar 1/2 tsp. sesame oil

Serves 2 Cook rice according to package instructions. Preheat oven to 450° F. Rehydrate shitake mushrooms, drain and chop off the stems. Chop bok choy and green onion into small pieces. Prepare sauce by combining all ingredients. Spray 2 large pieces of aluminum foil with cooking spray or brush lightly with vegetable, peanut or canola oil. Spread 1/2 of the rice on each of the foil pieces. Layer green onions, bok choy and mushrooms on top. Top with fish or chicken. Pour 1/2 the sauce over each packet. Close foil pouch by drawing sides straight up, roll down tops and fold ends in (see photos). Bake for 20 minutes for fish or 30 minutes for chicken.