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Main dishes

Baked Asian Chicken Thighs

Baked Asian Chicken Thighs recipe
photo by:kraft
Tender, juicy and delicious, chicken thighs don't get the attention they deserve! Remedy the situation by trying this tasty Asian-inspired baked dish.
time
prep:
20 min
total:
45 min
servings
total:
6 servings

What You Need

1/3
cup  KRAFT Asian Toasted Sesame Dressing
2
Tbsp.  PLANTERS 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

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 evenly browned, 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). Serve over rice, topped with green onions and nuts.

Kraft Kitchens Tips

Substitute
Substitute hot cooked lo mein noodles for the rice.
How to Check Meat and Poultry Doneness
The easiest way to ensure that cooked meat or poultry is done is to check the internal temperature. Using an accurate food thermometer will take away the guesswork. Simply insert the thermometer into the thickest part of the meat or poultry, avoiding any bones if present. For whole poultry, insert the thermometer into the thickest part of one of the thighs, again taking care to avoid any bones.
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