Chicken Stir-Fry Bake
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
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
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1Place 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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