Easy Asian Baked Chicken

Easy Asian Baked Chicken

15
sal 23

"Chicken breasts baked with soy sauce, vinegar, bell peppers and water chestnuts. Ta dah! That's it! Very tasty and simple."

Ingredients

45 m servings 198 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 198 kcal
  • 10%
  • Fat:
  • 1.6 g
  • 2%
  • Carbs:
  • 13.5g
  • 4%
  • Protein:
  • 30.8 g
  • 62%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 2489 mg
  • 100%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place chicken in a lightly greased 9x13 inch baking dish. Pour soy sauce and vinegar over chicken, then sprinkle with bell pepper and top with water chestnuts.
  3. Bake at 350 degrees F (175 degrees C) for about 40 minutes or until chicken is cooked through and juices run clear.

Reviews

15
  1. 23 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful

I used skinless drumsticks and cooked 10 to 15 minutes longer, turning 1/2 way thru. Instead of the canned chestnuts I added ALOT of frozen stir fry Veges. Served with brown rice. Also,used appl...

Most helpful critical

I'm not trying to be mean, but this really isn't a good recipe at all. The chicken turned out okay, but the sauce and veggies we're too salty and tart to eat. Maybe this recipe would be better...

I'm not trying to be mean, but this really isn't a good recipe at all. The chicken turned out okay, but the sauce and veggies we're too salty and tart to eat. Maybe this recipe would be better...

I thought this recipe had potential, so I played with it just a bit. First of all, I used low sodium soy sauce, cut the vinegar back to a quarter cup, added low sodium chicken broth, honey and s...

I used skinless drumsticks and cooked 10 to 15 minutes longer, turning 1/2 way thru. Instead of the canned chestnuts I added ALOT of frozen stir fry Veges. Served with brown rice. Also,used appl...

For some reason the recipe turned out a little too salty for my taste.

I love this recipe...in fact after eating it I realized this was the exact same thing my mom made for us as kids! I used a low sodium soy sauce, added onions and carrots...served it over rice......

I cheat and use a red,green,and onion frozen mix, and people love it...one warning it is SALTY!

I also added a bit of honey and just loved it! The water chestnuts were a little dry so I think I will let them cook in the juices and not on top. The flavor was wonderful and even the left over...

I tried this last night for the family. I jazzed it up at as suggested with salt, pepper and seasoning and cut the vinagar back by 1/4. the water chestnuts worked well but the sauce was way too ...

Wayyyyyyy to salty. There wasn't much flavor except for salt.