Try out something new with our Baked Asian Chicken Thighs recipe. You'll be the star of the evening for serving these tender and juicy Baked Asian Chicken Thighs.
What do I need ?
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1/3 cup Kraft Asian Sesame Dressing
2 Tbsp. Kraft Smooth Peanut Butter
2 Tbsp. reduced-sodium soy sauce
1/2 tsp. crushed red pepper
6 bone-in skinless chicken thighs (2 lb./900 g)
1/2 lb. (225 g) baby bok choy, cut crosswise in half
1 yellow onion, sliced
1 red pepper, cut into strips
1 Tbsp. minced gingerroot
4-1/2 cups hot cooked long-grain brown rice
1 green onion, sliced
3 Tbsp. chopped dry roasted peanuts
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How do I make it ?
Heat oven to 350°F.
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 thighs are evenly browned on both sides, turning after 3 min. Remove chicken from skillet; cover to keep warm.
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.
Bake 25 min. or until chicken is done (165ºF).
Place chicken mixture over rice; top with green onions and nuts.
Kraft Kitchen Tips!
Substitute hot cooked lo mein noodles for the rice.
Calories From Fat
% Daily Value
Fat 23 g
Saturated fat 5 g
Cholesterol 115 mg
Sodium 430 mg
Carbohydrate 48 g
Fibre 4 g
Sugars 5 g
Protein 28 g
6 servings, 1/6 recipe each
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.