- chicken (whole, cut into serving pieces)
- 8 oz
- asian barbecue sauce
- 3⁄4 lb
- red cabbage (cut into 1/2-inch strips)
- red bell pepper (diced)
- 1 bn
- scallions (diced)
- 1 c
Quick, easy and delicious, but don't forget the marinating time!
Preheat oven to 375 degrees F.
Place the chicken in a large shallow baking dish, and cover with with the barbeque sauce. Marinate in the refrigerator for 1-3 hours.
Arrange the cabbage, red peppers, and scallions in a casserole dish along. Pour in the water. Place the marinated chicken pieces on top of the vegetables and pour all of the marinade into the casserole dish. Bake uncovered for 20 minutes. Cover with foil and bake another 20-25 minutes. The chicken should have an internal temperature of 165 degrees F. Serve the chicken with the vegetables and juices.
Serve with black sesame rice, Asian coleslaw or gingered snap peas.