Oriental Oven Baked Chicken
Oriental Oven Baked Chicken offers a savory blend of tomato, soy, and ginger flavors, baked to tender perfection. Ideal for busy weeknights or casual gatherings, this dish pairs well with rice and features juicy chicken with a flavorful, slightly sweet glaze that appeals to fans of Asian-inspired cuisine.
Ingredients
Instructions
- Combine tomato soup, vinegar, brown sugar, soy sauce, ground ginger, and garlic powder in a bowl.
- Arrange chicken parts in a 3-quart oblong baking dish.
- Bake at 375°F for 30 minutes.
- Spoon off excess fat from the baking dish.
- Pour the soup mixture over the chicken.
- Bake for an additional 30 minutes or until the chicken is no longer pink and juices run clear.
- Sift the sauce and serve the chicken with rice if desired.
Tips & Substitutions
For a deeper flavor, marinate the chicken in the sauce mixture for a few hours before baking. You can substitute honey for brown sugar or use low-sodium soy sauce to reduce salt content. If you prefer a spicier dish, add a pinch of red pepper flakes. This recipe is reminiscent of Sweet And Sour Chicken Kabobs, offering a delightful balance of flavors.
Serving Suggestions
Serve the Oriental Oven Baked Chicken over a bed of steamed rice for a complete meal. It pairs wonderfully with sautéed vegetables or a fresh salad. For a twist, try serving it alongside Marinated Noodles And Cabbage, which adds a satisfying crunch and complements the savory flavors.
Storage & Reheating
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the chicken in the sauce for up to 3 months. To reheat, thaw overnight in the fridge and warm in the oven at 350°F until heated through, ensuring the chicken remains moist.
Nutrition & Diet Analysis (per serving)
Each serving of Oriental Oven Baked Chicken contains roughly 254 calories, with 3g protein, 50g carbohydrates, and 0g fat. It is a good source of iron (11% of the Daily Value). Note that it is relatively high in sodium, at 2102mg per serving (91% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use boneless chicken for this recipe?
Yes, boneless chicken can be used, but reduce the baking time to about 25 minutes initially, followed by the soup mixture for another 20 minutes or until fully cooked. This will help prevent the chicken from drying out.
What can I serve with this dish?
This dish pairs well with jasmine rice or quinoa. You can also serve it with steamed broccoli or a light cucumber salad to add freshness. Additionally, for a heartier meal, consider serving it with Chicken In Tomato And Onion Sauce.
Can I make this dish in advance?
Absolutely! You can prepare the chicken and sauce a day ahead, store them separately in the fridge, and then bake when ready to serve. This can enhance the flavors, making it a convenient option for busy days.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).