Baked Asian Chicken Thighs
Ingredients
- ⅓ cup Asian toasted sesame dressing
- ½ lb Baby bok choy cut crosswise in half
- 1 Green onion sliced
- 2 tbsp Creamy peanut butter
- ½ tsp Crushed red pepper
- 1 Yellow onion sliced
- 1 tbsp Gingerroot
- 3 tbsp Dry roasted peanuts chopped
- 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
Instructions
- 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.