Baked Asian Chicken Thighs Recipe; How to prepare it? What are the ingredients? Cooking tips and more. Here is the best "Baked Asian Chicken Thighs" recipe we have found so far.

Baked Asian Chicken Thighs
Recipe Information

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Total Time: 45 Minutes
Recipe Yields: 6
Cuisine:
Ingredient Tags:

⇓ Scroll down to see full recipe instructions. ⇓

Ingredients

  • 1/3 cup KRAFT Asian Toasted Sesame Dressing
  • 2 Tbsp. creamy peanut butter
  • 2 Tbsp. lite soy sauce
  • 1/2 tsp. crushed red pepper
  • 6 bone-in skinless chicken thighs (2 lb.)
  • 1/2 lb. baby bok choy, cut crosswise in half
  • 1 yellow onion, sliced
  • 1 red pepper, cut into strips
  • 1 Tbsp. minced gingerroot
  • 3 cups hot cooked long-grain brown rice
  • 1 green onion, sliced
  • 3 Tbsp. chopped PLANTERS Dry Roasted Peanuts

Instructions

1-Heat oven to 350°F.
2-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 evenly browned, turning after 3 min. Remove chicken from skillet; cover to keep warm.
3-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.
4-Bake 25 min. or until chicken is done (165ºF). Serve over rice, topped with green onions and nuts.

Nutrition Facts

Calories                                               350
                                            % Daily Value*
Total Fat 14g                                  18%
Saturated Fat 3g                           15%
Trans Fat 0g
Cholesterol 90mg                       30%
Sodium 390mg                             17%
Total Carbohydrates 33g          12%
Dietary Fibers 4g                         14%
Sugars 6g                                        12%
Protein 23g                                    46%
Vitamin A                                       80%
Vitamin C                                        50%
Calcium                                              6%
Iron                                                    10%
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