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One night, while trying to tend to both dinner and our son, Clarke, I opted to use frozen vegetables in my chicken stir-fry. Not wanting to stand watch over the stovetop, I baked the entree in the oven. The guests say this entree tastes like it's hot from the skillet.—Carly Carter, Nashville, Tennessee
This recipe is:
Quick
Nutritional Facts 1 serving (1 cup) equals 427 calories, 6 g fat (1 g saturated fat), 62 mg cholesterol, 1,442 mg sodium, 62 g carbohydrate, 6 g fiber, 30 g protein.
Originally published as Chicken Stir-Fry Bake in Country Woman January/February 2001, p39
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