Chicken Stir-Fry Bake

NOTE: The recipe below was adapted from the website included at the bottom of the page. Please visit that website for more complete directions and additional great recipe ideas!

cereal and milk

Chicken Stir-Fry Bake

Prep Time 8 mins
Cook Time 25 mins
Total Time 33 mins

Ingredients
  

  • 2 cups uncooked instant rice
  • 1 can 8 ounces sliced water chestnuts, drained
  • 2 cups cubed cooked chicken or rotisserie chicken pieces
  • 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 (or 1/8 tsp garlic powder)
  • 1/2 to 3/4 teaspoon ground ginger

Instructions
 

  • 1. Cube chicken (or just tear up rotisserie chicken into pieces). Mince garlic clove (if not using powder).
  • 2. 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.
Tried this recipe?Let us know how it was!

LINK TO RECIPE USED IN THIS POST

Did you know...

Text on this page can be read to you!

Let’s face it – depression can make reading really difficult. That’s why we’ve tried to make this website as accessible as possible – no long paragraphs, and text-to-speech capabilities. Simply highlight the text you want to read and press the play button.*

*if you are using text-to-speech on a mobile phone, make sure the sound is on