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Chicken Stir-Fry Bake Recipe

Chicken Stir-Fry Bake Recipe photo by Taste of Home

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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

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Chicken Stir-Fry Bake Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

5 25 30

Ingredients

2 cups uncooked instant rice
1 can (8 ounces) sliced water chestnuts, drained
2 cups cubed cooked chicken
1 package (16 ounces) frozen stir-fry vegetables, thawed
1 can (14-1/2 ounces) chicken broth
1/4 cup soy sauce
1 garlic clove, minced
1/2 to 3/4 teaspoon ground ginger

Directions

Place rice in a greased 11-in. x 7-in. baking dish. Layer with the water chestnuts, chicken and vegetables. Combine remaining ingredients; pour over top. Cover and bake at 375° for 25 minutes or until rice is tender. Yield: 4 servings.

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

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Chicken Stir-Fry Bake

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Reviewed on Feb. 12, 2013 by LibbiPeach

I loved this recipe !!! I was surprised at how delicious and easy it was to make.

Reviewed on Nov. 19, 2012 by valanddansmith

This was actually really, really good!!! My teenage daughters and their friend threw it together last night. Sooo easy and tasty! Thanks so much for the recipe!