Baked Asian Chicken Thighs
Baked Asian Chicken Thighs

Baked Asian Chicken Thighs

45 Min(s)
20 Min(s) Prep
25 Min(s) Cook
Healthy Living
Try out something new with our Baked Asian Chicken Thighs. You'll be the star of the evening for serving tender and juicy Baked Asian Chicken Thighs .
What You Need
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6 servings
Original recipe yields 6 servings
1/3 cup KRAFT Asian Toasted Sesame Dressing
2 Tbsp. creamy peanut butter
2 Tbsp. lite soy sauce
1/2 tsp. crushed red pepper
6 bone-in skinless chicken thighs (2 lb.)
1/2 lb. baby bok choy, cut crosswise in half
1 yellow onion, sliced
1 red pepper, cut into strips
1 Tbsp. minced gingerroot
3 cups hot cooked long-grain brown rice
1 green onion, sliced
3 Tbsp. chopped PLANTERS Dry Roasted Peanuts
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Let's Make It
1
Heat oven to 350°F.
2
Combine first 4 ingredients; reserve for later use. Cook chicken in large ovenproof skillet sprayed with cooking spray on medium heat 5 min. or until evenly browned, turning after 3 min. Remove chicken from skillet; cover to keep warm.
3
Add bok choy, yellow onions and peppers to skillet; cook on medium-high heat 3 min., stirring frequently. Stir in ginger; cook 30 sec. Return chicken to skillet. Add reserved dressing mixture; cover.
4
Bake 25 min. or until chicken is done (165ºF). Serve over rice, topped with green onions and nuts.
Kitchen Tips
Tip 1
Substitute
Substitute hot cooked lo mein noodles for the rice.
Nutrition
Calories
350
Calories From Fat
0
% Daily Value*
Total Fat 14g
18%
Saturated Fat 3g
15%
Trans Fat 0g
Cholesterol 90mg
30%
Sodium 390mg
17%
Total Carbohydrates 33g
12%
Dietary Fibers 4g
14%
Sugars 6g
12%
Protein 23g
46%
Vitamin A
80%
Vitamin C
50%
Calcium
6%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
6 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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