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

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

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.

Originally published as Chicken Stir-Fry Bake in Country Woman January/February 2001

Reviews

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Average Rating:

PrplMonky5

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.
onesassy

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!
the2145 nurse

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.
lacene

Mar 12, 2015

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

Dec 21, 2014

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

Feb 12, 2013

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

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!