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Chicken Stir-Fry Bake

Name: Chicken Stir-Fry Bake
Prep time: 10 min
Cook time: 25 min
Total time: 35 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

7 reviews

Test Kitchen Approved

Total Time

Prep: 10 min. Bake: 25 min.

Makes

4 servings

One night I decided to use frozen vegetables in my chicken stir-fry. Not wanting to stand watch over the stovetop, I baked the entree in the oven. People say this tastes like it’s hot from the skillet. What’s more, it’s ready in little more than half an hour! —Carly Carter, Nashville, Tennessee

Chicken Stir-Fry Bake Recipe photo by Taste of Home

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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 11x7-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.

Nutrition Facts

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

Chicken Stir-Fry Bake

Total Time

Makes

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