Menu

Chicken Stir-Fry Bake

7 reviews
Total Time
Prep: 10 min. Bake: 25 min.

By Taste Of Home Editorial Team

Recipe by Carly Carter

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 14, 2022

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

Now Trending

Test Kitchen Approved

Chicken Stir-Fry Bake

7 reviews
Prep Time 10 min
Cook Time 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
Text Ingredients

Directions

  1. 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.

Loading Popular in the Community
Loading Reviews