Easy Asian Baked Chicken

Easy Asian Baked Chicken

15 Reviews 2 Pics
  • Prep

    5 m
  • Cook

    40 m
  • Ready In

    45 m
Recipe by  sal

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

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Adjust Servings

Original recipe yields 6 servings



  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)

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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!

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Amount Per Serving (6 total)

  • Calories
  • 198 cal
  • 10%
  • Fat
  • 1.6 g
  • 2%
  • Carbs
  • 13.5 g
  • 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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Easy Baked Chicken Cordon Bleu


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Baked Chicken with Peaches