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Paper-Wrapped Chicken with Bok Choy and Shiitakes

Recipe courtesy of Michelle Tam & Henry Fong / adapted from Ready or Not!: 150+ Make-Ahead, Make-Over, and Make-Now Recipes by Nom Nom Paleo.

Chicken Wraps
  • Yield: 4 servings


For the chicken:
  • 4 cups sliced bok choy
  • Kosher salt
  • Freshly ground black pepper
  • 4 (6-ounce) boneless, skinless chicken breasts or thighs
  • 8 shiitake mushrooms, thinly sliced
  • 2 large shallots, thinly sliced
  • ½ cup All-Purpose Stir-Fry Sauce
For the All-Purpose Stir Fry Sauce:
  • ½ cup fresh orange juice
  • 1 cup coconut aminos
  • 2 tablespoons rice vinegar
  • ¼ cup fish sauce
  • 2 teaspoons garlic powder
  • 2 teaspoons ginger powder
  • 1 teaspoon sesame oil (optional)


  1. Step 1

    Make the stir-fry sauce: Combine all of the ingredients in a small jar, cover tightly with a lid, and shake well to incorporate. Use immediately or store in the refrigerator for up to 2 weeks. Always shake well before using.

    Sous Tip:

    Measuring and shaking has “kid job” written all over it.

  2. Step 2

    Make the chicken: Preheat the oven to 450°F with the rack in the middle. 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.

    Sous Tip:

    Kids can take care of the art project while you slice veggies—or, depending on your child’s age, vice versa.

  3. Step 3

    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, and then place a piece atop each pile of bok choy.

  4. Step 4

    Top the chicken with 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.

    Sous Tip:

    Piling, folding, and twisting—easiest kid recipe ever!

  5. Step 5

    Place the parchment packets on a rimmed baking sheet and 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.