Parchment Wrapped Chicken

• 2 each chicken breasts
• 3 tablespoons soy sauce, dark
• 1 teaspoon ginger juice
• 1/4 teaspoon sugar
• 1/2 pound mung bean sprouts
• 6 each scallions, spring or green onions
• 13 cup walnuts chopped

1. Cut eight 8 inch squares of parchment paper.
2. Cut chicken into thin, narrow strips, about 3 inches long.
3. Combine soy sauce, ginger juice and sugar in large bowl; stir in chicken, let stand 30 minutes.
4. Meanwhile, pour boiling water over bean sprouts; let stand one minute.
5. Drain; cool under cold water and drain well.
6. Thoroughly toss chicken mixture with bean sprouts, green onions and walnuts.
7. Place about 1/2 cupful of chicken mixture in center of each parchment square.
8. Fold bottom point of parchment over filling; crease just below filling and fold point over and under filling.
9. Fold side points over filling, overlapping slightly.
10. Crease paper to hold folds.
11. Fold remaining corner down so point extends below bottom of bundle; tuck this point between folded sides.
12. Crease paper to hold folds.
13. Repeat with remaining parchment squares.
14. Place bundles seam side down, in single layer on steamer rack.
15. Set rack in large pot or wok of boiling water.

chicken breasts, soy sauce, ginger juice, sugar, bean sprouts, scallions, walnuts

Taken from recipeland.com/recipe/v/parchment-wrapped-chicken-46767 (may not work)