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Chicken Stir-Fry Bake Recipe

Chicken Stir-Fry Bake Recipe

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. YIELD:4 servings

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

  • 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.

Nutritional Facts

1 cup: 427 calories, 6g fat (1g saturated fat), 62mg cholesterol, 1442mg sodium, 62g carbohydrate (3g sugars, 6g fiber), 30g protein.

Reviews for Chicken Stir-Fry Bake

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MY REVIEW
PrplMonky5 User ID: 6612040 246792
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."

MY REVIEW
onesassy User ID: 1864321 223334
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!"

MY REVIEW
the2145 nurse User ID: 7066617 223212
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."

MY REVIEW
lacene User ID: 438575 222628
Reviewed Mar. 12, 2015

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

MY REVIEW
pajamaangel User ID: 1603339 215528
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!"

MY REVIEW
LibbiPeach@cox.net User ID: 4441258 70946
Reviewed Feb. 12, 2013

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

MY REVIEW
valanddansmith User ID: 988113 70945
Reviewed Nov. 19, 2012

"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!"

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Wine Pairings

Full-Bodied White Wine

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