asian baked chicken

April 2, 2013

in Asian, Main Dishes, Recipes

asian baked chicken

i love a baked chicken.

and i’ve been loving asian flavors lately…like a lot. here, here and here

this recipe came from my search – my mission – to use up food – to use up the cut up chicken i had in my freezer.

 i served the chicken with brown rice…which i will be sharing that recipe tomorrow. i know excited…you should be it is the perfect brown rice recipe. perfect i say. perfect. well… and i love rice.

but lets get back to this chicken. simple easy tasty delicious home cooked chicken.

5 ingredients or less. you are going to love that right :-)

now a heads up the chicken needs to marinate…i stated this in the recipe below but a tip is to marinate the chicken before you leave for work…then it is ready to cook when you get home and it will be full of the asian marinade flavors.

asian baked chicken

Ingredients

  • 1 whole cut up chicken
  • 1/2 cup soy sauce (i use Tamari)
  • 2 tablespoons rice wine
  • 1 tablespoon sugar
  • 1 teaspoon Sriracha sauce

Directions

In a container to marinate the chicken mix the soy sauce, rice wine, sugar & Sriracha sauce together. Add the chicken pieces into the marinade and turn to coat well. Cover and refrigerate for 4 hours or longer. Turn pieces once or twice while marinating. *this is a good idea to do in the morning before you leave for work.

Preheat oven to 375. note: total bake time will be 60 minutes.

LIne a cookie sheet with foil and spray with coooking spray. Place chicken pieces, skin side up on the cookie sheet. Pour the remaining marinade sauce over the chicken.

Bake for 30 minutes, turn pieces over.
Bake for 20 minutes and turn pieces over again.
Turn chicken pieces over one more time and bake for 10 more minutes until the chicken skin side is browned. Serve hot or warm over brown rice.

recipe source the all american chinese cookbook

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{ 12 comments… read them below or add one }

amy @ fearless homemaker April 4, 2013 at 12:53 pm

Oh, I love that this only has 5 ingredients – a must for a weekday dinner! And it looks SO good!
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anotherbiteplease April 5, 2013 at 1:05 pm

thanks Amy…5 ingredients is a nice route to do sometimes. simple easy yummy dinner.

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Becky @ Olives n Wine April 2, 2013 at 3:11 pm

I love baked chicken. Unfortunately my husband doesn’t like any meat with bones in it. Strange I know… I try to explain to him that ALL meat has bones in it but you pick your battles, right? 😉 Anyways, I will have to try this but using all chicken breasts (no bones 😉 ), looks delicious!
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anotherbiteplease April 2, 2013 at 6:08 pm

hahaha…makes me think how my Grandma would pick the chicken off the bones for us as kids…maybe you could do that for your hubby;-) haha…yah go for the boneless chicken breasts.

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Hannah @ CleanEatingVeggieGirl April 2, 2013 at 11:54 am

This sounds like a fabulous marinade for either tofu, tempeh, or seitan! I will have to try it out :).
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anotherbiteplease April 2, 2013 at 6:07 pm

ooo…good idea Hannah…i use tempeh a lot so that is a good tip for me!

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Brittany @ DulceVie April 2, 2013 at 10:27 am

I love asian food, so I will be saving this recipe :)
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anotherbiteplease April 2, 2013 at 6:06 pm

Thanks Brittany…hope you enjoy.

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Paul Karzen April 2, 2013 at 10:03 am

Tastey goodness

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anotherbiteplease April 2, 2013 at 6:06 pm

Thanks Paul! :-)

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Kelly @ Hidden Fruits and Veggies April 2, 2013 at 8:59 am

somehow, I have like 80 different kinds of asian sauces in my fridge. No idea how that happens 😉 I’m excited for your rice recipe! I love rice but for some reason, I’m 100% incapable of cooking it. I’ve never not had a total rice failure.
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anotherbiteplease April 2, 2013 at 6:05 pm

hahaha…now wait for the rice recipe tomorrow…it won’t be a failure! you will be using up those 80 kinds of sauces in no time :-)

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