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


  • 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


  • 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.
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