Monday, November 23, 2009

Quick, Easy Chinese Chicken

With the holidays fast approaching (when did that happen?), I like to have some easy recipes to rely on for quick weeknight meals. I found this recipe for Quick, Easy Chinese Chicken in Cooking Light years ago. I ripped the recipe out of the magazine, so I don’t know exactly how old it is, but there is an add for a Jane Fonda exercise VHS video, if that gives you an idea.

Quick, Easy Chinese Chicken is a standby for me. I can put this recipe together in minutes, it does take 45 minutes in the oven, but I can use that time to accomplish something else. This was my daughter’s favorite meal until Creamy Baked Penne came along to bump it off, but both my kids are happy when I tell them we are having Chinese Chicken for dinner. This is also my go-to recipe to take to a sick friend. It keeps well, and freezes well if my friends end up with too much food.

Quick, Easy Chinese Chicken
Adapted from Cooking Light
6 to 8 boneless skinless chicken thighs
¾ cup ketchup
½ cup firmly packed brown sugar
¼ cup low-sodium soy sauce
2 Tablespoons white vinegar
1 Tablespoon dried minced onions
½ teaspoon garlic powder

Preheat the oven 375°F Place the chicken in a 1½ quart baking dish. Combine the next 6 ingredients and pour over the chicken. Bake for 45 minutes. Serves 4.


  1. Sounds yummy, but I like breasts better (gee that sounds funny, doesn't it?) -- they would work too, right?

  2. Hi Colleen,

    Yes, you can use breasts. The original recipe calls for breasts, thighs and legs, all skinless. I use thighs because my family prefers them.




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