"Chicken breasts baked with soy sauce, vinegar, bell peppers and water chestnuts. Ta dah! That's it! Very tasty and simple." — sal
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skinless, boneless chicken breast halves
green bell pepper, chopped
2 (8 ounce) cans
sliced water chestnuts, drained
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!
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.
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!
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...yum!!!!!
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 chicken was great
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Asian Baked Chicken
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 14
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