Asian Chicken Bake Recipe

Asian Chicken Bake Recipe

An easy to assemble meal for busy nights, this Asian Chicken Bake can be prepped ahead of time and baked when you get home from work. It makes a teriyaki-like sauce that tastes great over rice. Chicken, red bell pepper, onions, and water chestnuts make this recipe both the perfect taste and texture.

Ingredients

  • Boneless Chicken Breast
    2 lb
  • Red Bell Pepper
    1 large
  • Red Onion
    1 large
  • Green Onions
    4
  • whole Water Chestnuts
    2 can
  • Soy Sauce
    ¼ c
  • Orange Juice
    ¼ c
  • Brown Sugar
    2 tbsp
  • Olive Oil
    2 tbsp
  • Chinese Five Spice *optional

    see post before recipe card for more information on this ingredient

    1 tsp
  • Onion Powder
    2 tsp
  • Garlic Salt
    1 tsp
  • White Pepper
    1 tsp
  • Paprika
    1 tsp
  • Black Pepper
    1 tsp

Directions

  1. 1

    Cut your chicken into bite sized pieces and add to a bowl. Season well with the black and white pepper, paprika, onion powder, and garlic salt. Toss really well to coat and add to a 9 x 12 baking dish.

  2. 2

    In a bowl add your soy sauce, orange juice, brown sugar, and olive oil. Whisk well to combine and then whisk in your Chinese five spice if using.

  3. 3

    Slice your red bell pepper and red onions into strips and add to the chicken. Drain your water chestnuts and add to the chicken. Slice your green onions, both white and green parts, add half to the chicken.

  4. 4

    Pour over your soy sauce mixture, cover the baking dish with a single piece of foil. Bake for 45 minutes at 375°. Halfway through baking, uncover carefully, give it a good stir, cover and finish baking.

  5. 5

    At the 45 minute mark, uncover, turn off the oven and let sit in oven for 15 minutes before serving.

  6. 6

    Serve over rice, top with more soy sauce or chili sauce, and top with the remaining green onions. Can also top with fried onions or garlic for some crunch.

Asian Chicken Bake Recipe

Asian Chicken Bake Recipe

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