Easy Asian Baked Chicken Food
ASIAN BAKED CHICKEN THIGHS
Baked chicken thighs in Asian sauce is the easiest and most flavorful chicken dinner. There is so much flavor in this Asian sauce, this will be your favorite week day and weekend meal.
Provided by lyuba
Categories Main Course
Time 50m
Number Of Ingredients 10
Steps:
- Preheat the oven to 425° and lightly grease a 9x13 baking dish.
- Place chicken thighs skin side up in the baking dish, leaving a little room in between each one.
- Whisk all ingredients for the sauce in a small mixing bowl and pour it all over the chicken. Move the chicken around a little to get sauce underneath.
- Bake for 20 minutes and flip each chicken thigh. Bake another 20 minutes and flip them back over. Bake 5-10 more minutes skin side up, until it's baked through. (Internal temperature of the chicken should reach 165°.)
- Garnish with some diced scallions and sesame seeds if you wish.
Nutrition Facts : Calories 801 kcal, Carbohydrate 27 g, Protein 49 g, Fat 55 g, SaturatedFat 14 g, Cholesterol 284 mg, Sodium 1062 mg, Fiber 1 g, Sugar 20 g, ServingSize 1 serving
BAKED ASIAN-STYLE HONEY CHICKEN
A marinade of honey, ginger, soy sauce, onion and garlic give this chicken dish an authentic Asian flavor without a lot of fuss.
Provided by MARBALET
Categories World Cuisine Recipes Asian
Yield 5
Number Of Ingredients 7
Steps:
- To Marinate: Arrange chicken pieces in a 9x13 inch baking dish. In a small bowl combine the onion, soy sauce, ginger, garlic and honey; mix together and spoon mixture over chicken. Cover dish and refrigerate to marinate for 1 hour, turning pieces once.
- Preheat oven to 425 degrees F (220 degrees C).
- Bake chicken at 425 degrees F (220 degrees C) for 30 minutes. Turn pieces over and top with green onion, then continue baking for about 10 to 15 minutes, or until chicken is tender and cooked through and juices run clear. Serve immediately.
Nutrition Facts : Calories 620.3 calories, Carbohydrate 8.7 g, Cholesterol 204.3 mg, Fat 41.1 g, Fiber 0.3 g, Protein 51.3 g, SaturatedFat 11.7 g, Sodium 553.1 mg, Sugar 7.4 g
EASY ASIAN BAKED CHICKEN
Chicken breasts baked with soy sauce, vinegar, bell peppers and water chestnuts. Ta dah! That's it! Very tasty and simple.
Provided by sal
Categories World Cuisine Recipes Asian
Time 45m
Yield 6
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 197.9 calories, Carbohydrate 13.5 g, Cholesterol 68.4 mg, Fat 1.6 g, Fiber 2.5 g, Protein 30.8 g, SaturatedFat 0.4 g, Sodium 2489.4 mg, Sugar 3.1 g
ASIAN BAKED CHICKEN
This Asian Baked Chicken is the perfect combination of sweet and tangy. It is quick and easy to make and packed full of flavor. Eat it on its own, or with your favorite Asian dishes.
Provided by Kimber
Time 1h20m
Number Of Ingredients 8
Steps:
- In a medium bowl, whisk together the vinegar, honey, soy sauce, oil, chili sauce, and garlic until honey is dissolved and everything is combined.
- Trim the chicken breast, then cut each chicken breast in half so that it is half the thickness. Place the chicken flat, in a large baking dish, and cover with 1/2 cup of the sauce. Refrigerate for 30 minutes, turning the chicken 1-2 times.
- While the chicken is marinating, pour the remaining sauce into a small sauce pan over medium high heat and bring to a boil. Continue to boil, stirring regularly, for 5-8 minutes or until the sauce has reduced to a thicker consistency. Remove from heat and allow to cool.
- Remove the chicken from the fridge and drain the marinade. Brush each side of the chicken with the thickened sauce. Then bake at 400˚F for 20 minutes, then baste the top side of the chicken with another coat of the sauce and cook an additional 5-15 minutes or until the chicken reaches an internal temp of 165˚F.
- Remove from oven and let rest for 5 minutes, then slice the chicken and serve hot! Enjoy!
Nutrition Facts : ServingSize 4 oz, Calories 212 kcal, Carbohydrate 10 g, Protein 33 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 55 mg, Sodium 836 mg, Sugar 9 g, UnsaturatedFat 7 g
EASY ASIAN CHICKEN
This is a delicious, quick and easy recipe! I made this a lot when I was a young adult, just starting to cook, and didn't have a lot of money to spend on fancy ingredients. The sauce also makes a great marinade for grilled chicken. The recipe is modified from a recipe I saw in a 6 ingredients or less type of cookbook, sorry I don't remember the exact name of the book, or the original recipe, I saw it in a library and I haven't come across this exact book since.
Provided by Busy Lindsay
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Place chicken in glass baking dish. (A 9 X 9, or 8 X 11 dish works well, I don't suggest using a 9 X 13).
- In a small bowl combine soy sauce, vinegar, brown sugar, garlic powder and black pepper; stir or whisk until well blended. Pour sauce mixture over chicken.
- Bake chicken with sauce mixture for about 20 - 30 minutes or until chicken is cooked through. For best results turn chicken over half way through cooking.
Nutrition Facts : Calories 308.5, Fat 2.9, SaturatedFat 0.8, Cholesterol 136.9, Sodium 911.9, Carbohydrate 11, Fiber 0.1, Sugar 10.2, Protein 55.9
EASY ASIAN SKILLET CHICKEN
This dish is absolutely delicious, I have made it many times it is a favorite and you don't need a wok to make it just a large skillet but of coarse you can make in a wok if so desired! Adjust all ingredients to suit taste. This recipe can be doubled.
Provided by Kittencalrecipezazz
Categories Chicken
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 16
Steps:
- Place the chicken cubes in a bowl, then season with salt and pepper.
- Add in 1/2 cup cornstarch; toss until the chicken cubes are well coated.
- Place the chicken in a colinder and shake off an excess cornstarch.
- In a small bowl mix together chicken broth and 1-1/2 teaspoons cornstarch; whisk until smooth, then add in the rice vinegar, oyster sauce, soy sauce and sugar; whisk well to combine.
- In a large heavy skillet (or wok) heat the 1/3 cup oil until very hot (about 5 minutes).
- Add in the chicken cubes and fry until JUST cooked though, stirring with a wooden spoon (about 6 minutes).
- Using a slotted spoon remove the chicken to a bowl.
- Pour off some of the fat (leave about 2 tablespoons in skillet).
- Add in green onions, ginger, fresh garlic and red bell pepper; stir-fry over high heat until the bell pepper is crisp-tender (about 2 minutes).
- Return the cooked chicken to the skillet or wok; add in the broth mixture and stir until the sauce thickens (about 1 minute).
- Serve with cooked rice.
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