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Easy Asian Baked Chicken

Easy Asian Baked Chicken

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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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Original recipe yields 6 servings

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Nutrition

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

Directions

  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

CandiceMomofToddler
20
7/24/2005

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.

LINDA MCLEAN
16
11/6/2006

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!

LoveMexiFood
12
12/8/2003

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!