Chicken Stir-Fry Bake

  Chicken & Turkey

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!

Chicken Stir-Fry Bake

Average Rating: 4.25

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

Instructions

  • 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.

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