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READY IN 45 mins

Easy Asian Baked Chicken

Read Reviews (15)

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

Ingredients Edit and Save

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How to Bone a Chicken Breast

Original recipe makes 6 servings Change Servings

6 skinless, boneless chicken breast halves
1 cup soy sauce
1/2 cup vinegar

1 green bell pepper, chopped
2 (8 ounce) cans sliced water chestnuts, drained

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Directions

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

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PREP 5 mins
COOK 40 mins
READY IN 45 mins

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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!

—LoveMexiFood

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Most Helpful Critical Review

Jul 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.

—CandiceMomofToddler

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23 Ratings

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Nov 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!

—LINDA MCLEAN

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Aug 04, 2004

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

—DDUGAY

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Jan 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!!!!!

—dstangel78

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Oct 10, 2006

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

—5ingredientsorless

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Jun 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

—Tiff

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Aug 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.

—Roman

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Nutrition

Calories
198 kcal
10%

Carbohydrates
13.5 g
4%

Cholesterol
68 mg
23%

Fat
1.6 g
2%

Fiber
2.5 g
10%

Protein
30.8 g
62%

Sodium
2489 mg
100%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Easy Asian Baked Chicken

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 198
Calories from Fat: 14

% Daily Value *
Total Fat 1.6g 2 %
Saturated Fat 0.4g 2 %
Cholesterol 68mg 23 %
Sodium 2489mg 100 %
Potassium 531mg 15 %
Total Carbohydrates 13.5g 4 %
Dietary Fiber 2.5g 10 %
Protein 30.8g 62 %
Sugars 3.1g
Vitamin A 2 %
Vitamin C 31 %
Calcium 3 %
Iron 24 %
Thiamin 12 %
Niacin 157 %
Vitamin B6 55 %
Magnesium 21 %
Folate 10 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.