chicken pocket recipe

Recipe: Chicken Pocket with Shimeji Mushrooms

chicken pocket

This incredible recipe is from the delicious cookbook which can be purchased at


2 boneless, skinless chicken-breast halves

2 scallions, white and pale-green parts only

2 tablespoons butter, melted

2 tablespoons sesame oil

4 tablespoons soy sauce

1⁄4 teaspoon black pepper

1 cup green pea pods

10 Shimeji mushrooms

2 tablespoons cilantro leaves

2 tablespoons chives, shredded

2 tablespoons sesame seeds


Preheat the oven to 380oF.

Rinse chicken and pat it dry.

Cut the chicken breast in half lengthwise to make 4 long pieces, trim any fat off.

Chop the scallions.

Cut two 12-by-17-inch pieces of parchment. Fold each in half to make a crease, then unfold and lay flat.

On one half, lay down two pieces of chicken, pour over 2 tablespoons melted butter, sesame oil, soy sauce and season with pepper. Sprinkle with scallions,
green pea pods, mushrooms and cilantro leaves.

Fold the parchment paper over the chicken, and cinch the paper together by folding it over itself along the edges.

Repeat with the other chicken breast and remaining ingredients.

Transfer both pockets to a rimmed baking tray and bake until the chicken is cooked through, 20-25 minutes.

Transfer to plates and serve immediately, carefully cutting open packages with kitchen scissors.

Top with fresh chives and sesame seeds.

Serve with cooked rice.

Precious Tip

The secret of this dish is in the parchment paper placed over the chicken breasts,
which prevents the chicken from drying out. This way, we end up with perfectly
tender, juicy meat. Make sure the pockets are sealed tightly so that the juices don’t drip anywhere.

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