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Easy Asian Baked Chicken

Rated as 3.13 out of 5 Stars
122

"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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Ingredients

45 m servings 198
Original recipe yields 6 servings

Directions

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  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.

Nutrition Facts


Per Serving: 198 calories; 1.6 13.5 30.8 68 2489 Full nutrition

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Reviews

Read all reviews 15
  1. 23 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 appl...

Most helpful critical review

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...

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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...

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 s...

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 appl...

For some reason the recipe turned out a little too salty for my taste.

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......

I cheat and use a red,green,and onion frozen mix, and people love it...one warning it is SALTY!

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...

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 ...

Wayyyyyyy to salty. There wasn't much flavor except for salt.