BAKED ASIAN CHICKEN THIGHS

As those who follow my blogs know, I do not ever under any circumstances eat chicken. However, many of you love chicken and request chicken recipes. This is a Kraft Foods recipe I received and thought I would share it with you.

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

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.