Baked Asian Chicken Thighs

• 1/3 cup KRAFT Asian Toasted Sesame Dressing
• 2 Tbsp. 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 Safeway 1 lb For $1.28 thru 02/09
• 1 yellow onion, sliced King Sooper's 1 lb For $0.99 thru 02/09
• 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

1. Heat oven to 350F.
2. Combine first 4 ingredients; reserve for later use.
3. Cook chicken in large ovenproof skillet sprayed with cooking spray on medium heat 5 min.
4. or until evenly browned, turning after 3 min.
5. Remove chicken from skillet; cover to keep warm.
6. Add bok choy, yellow onions and peppers to skillet; cook on medium-high heat 3 min., stirring frequently.
7. Stir in ginger; cook 30 sec.
8. Return chicken to skillet.
9. Add reserved dressing mixture; cover.
10. Bake 25 min.
11. or until chicken is done (165 degrees F).
12. Serve over rice, topped with green onions and nuts.

sesame dressing, peanut butter, soy sauce, red pepper, chicken, baby bok choy, yellow onion, red pepper, gingerroot, hot cooked, green onion, peanuts

Taken from www.kraftrecipes.com/recipes/baked-asian-chicken-thighs-166317.aspx (may not work)