Easy Asian Baked Chicken

Rating: 3.13 stars
23 Ratings
  • 5 star values: 3
  • 4 star values: 7
  • 3 star values: 6
  • 2 star values: 4
  • 1 star values: 3

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

 By sal
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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.

  • Bake at 350 degrees F (175 degrees C) for about 40 minutes or until chicken is cooked through and juices run clear.

Nutrition Facts

Per Serving:
198 calories; 1.6 g total fat; 68 mg cholesterol; 2489 mg sodium. 13.5 g carbohydrates; 30.8 g protein; Full Nutrition

Reviews (15)

Read More Reviews

Most helpful positive review

LoveMexiFood
Rating: 5 stars
12/08/2003
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! Read More
Helpful
(12)

Most helpful critical review

CandiceMomofToddler
Rating: 1 stars
07/24/2005
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. Read More
Helpful
(20)
23 Ratings
  • 5 star values: 3
  • 4 star values: 7
  • 3 star values: 6
  • 2 star values: 4
  • 1 star values: 3
Reviews:
Most Helpful Most Positive Least Positive Newest
LoveMexiFood
Rating: 5 stars
12/08/2003
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! Read More
Helpful
(12)
CandiceMomofToddler
Rating: 1 stars
07/24/2005
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. Read More
Helpful
(20)
LINDA MCLEAN
Rating: 3 stars
11/06/2006
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! Read More
Helpful
(16)
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LoveMexiFood
Rating: 5 stars
12/08/2003
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! Read More
Helpful
(12)
DDUGAY
Rating: 3 stars
08/05/2004
For some reason the recipe turned out a little too salty for my taste. Read More
Helpful
(9)
dstangel78
Rating: 5 stars
01/20/2010
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...yum!!!!! Read More
Helpful
(8)
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5ingredientsorless
Rating: 4 stars
10/10/2006
I cheat and use a red green and onion frozen mix and people love it...one warning it is SALTY! Read More
Helpful
(5)
Tiff
Rating: 4 stars
06/04/2006
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 chicken was great Read More
Helpful
(5)
BGOLDMAN
Rating: 1 stars
09/11/2006
Wayyyyyyy to salty. There wasn't much flavor except for salt. Read More
Helpful
(4)
Roman
Rating: 2 stars
08/17/2008
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 thin. Most certainly not a keeper in my book. Read More
Helpful
(4)
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