Chicken Stir-Fry Bake Recipe
- 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
- 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.
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.
Reviews for Chicken Stir-Fry Bake
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.