Chicken Stir-Fry Bake Recipe
Chicken Stir-Fry Bake Recipe photo by Taste of Home

Chicken Stir-Fry Bake Recipe

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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
TOTAL TIME: Prep: 10 min. Bake: 25 min.
MAKES:4 servings
Test Kitchen Approved
TOTAL TIME: Prep: 10 min. Bake: 25 min.
MAKES: 4 servings


  • 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

Nutritional Facts

1 serving (1 cup) equals 427 calories, 6 g fat (1 g saturated fat), 62 mg cholesterol, 1442 mg sodium, 62 g carbohydrate, 6 g fiber, 30 g protein.


  1. 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.
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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Reviewed Apr. 8, 2016

"Not sure if I did something wrong, but we thought this was just ok. The meal had a great flavor, just not enough of it. It was very understated. It also tasted a little dry, not sure why. Maybe I could use some hoison sauce? I used some fresh vegetables, but even though I stirred it when there was 7 minutes left, they were still pretty raw. I will be steaming all the fresh veggies first if I make this again. When I cooked my chicken I used sesame oil, so that added a bit of flavor. I served this with potstickers. It was a decent meal, but unless I can figure out a way to give it more flavor or more moisture (without being watery), then we may not make it again."

Reviewed Mar. 22, 2015

"Very impressed with this dish! I was concerned that it might dry out so when there were 7 minutes left of cooking time I stirred everything together, covered it back up and placed back in the oven! I think it's very important to stir it since I read a review that it was to dry! Perfect! This was so easy to throw together! Anytime a recipe calls for a package of veggies I always steam them first as opposed to just thawing them! That's just me and they turn out just the right texture for us! My stir fry bag of veggies had broccoli, pea pods, carrots and water chestnuts! I added some chopped onion! Yum!

Of course we had our bottle of soy sauce on the table for our individual servings and our bottle of sesame seeds! We love sesame seeds on any Chinese food!
Great meal! Going into our dinner rotation for sure!"

Reviewed Mar. 20, 2015

"I didn't like this at all. Turned out dry and after 30 minutes of baking the veggies on top were not hot. Very salty too."

Reviewed Mar. 12, 2015

"I have been making this recipe for years, we love it. Great fast dish for company too."

Reviewed Dec. 21, 2014

"This is really delicious! The next time I make it, I will add pineapple bits to it. That would be amazing!"

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