Easy Asian Baked Chicken

Easy Asian Baked Chicken

sal 20

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

Ingredients 45 m {{adjustedServings}} servings 198 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • 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

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  • 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.
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Reviews 15

  1. 23 Ratings


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 as a marinade.


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 seasonings to the sauce and heated it before I poured over the chicken. The kids went wild over it and found the drumsticks I used to be crispy and very flavorful. Good start Sarah and thanks!


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 apple cider vinnegar because that's what I had. Thanks for recipe!