Baked Asian Chicken Thighs
Time: 45 minutes
- 1/3 cup Asian toasted sesame dressing
- 1/2 lb. Baby bok choy, cut crosswise in half
- 1 Green onion, sliced
- 2 tbsp. Creamy peanut butter
- 1/2 tsp. Crushed red pepper
- 1 Yellow onion, sliced
- 1 tbsp. Gingerroot
- 3 tbsp. chopped Dry roasted peanuts
- 2 tbsp. Lite soy sauce
- 6 bone-in Skinless chicken thighs (2 lbs.)
- 1 Red pepper, cut into strips
- 3 cups Hot cooked long-grain brown rice
- 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.
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