Post by Kathy on Aug 28, 2016 15:44:51 GMT
Chicken Stir Fry Bake
Very impressed with this dish! I was concerned that it might dry out so when there were 7 minutes left of cooking time I stirred everything together, covered it back up and placed back in the oven! I think it's very important to stir it since I read a review that it was to dry! Perfect! This was so easy to throw together! Anytime a recipe calls for a package of veggies I always steam them first as opposed to just thawing them! That's just me and they turn out just the right texture for us! My stir fry bag of veggies had broccoli, pea pods, carrots and water chestnuts! I added some chopped onion! Yum!
Of course we had our bottle of soy sauce on the table for our individual servings and our bottle of sesame seeds! We love sesame seeds on any Chinese food!
Great meal! Going into our dinner rotation for sure!
Recipe comes from Carly Carter, Nashville, Tennessee, TASTE OF HOME
2 cups uncooked instant rice
1 can (8 ounces) sliced water chestnuts, drained (I omitted these because they were in my veggie package)
2 cups cubed cooked chicken (I seasoned mine and cooked in extra virgin olive oil and I used about 3 cups chicken)
1 package (16 ounces) frozen stir-fry vegetables, thawed (I had steam veggies in a bag and cooked them first)
1/2 cup onion, chopped (my addition)
1 can (14½ ounces) chicken broth
1/4 cup soy sauce
1 garlic clove, minced
1/2 to 3/4 teaspoon ground ginger
sesame seeds for topping if desired, (my addition)
Place rice in a sprayed 8x11 baking dish. Layer with the water chestnuts, chicken and vegetables (onions if using). Combine remaining ingredients; pour over top.
Cover and bake at 375° for 25 minutes or until rice is tender. I stirred mine with 7 minutes to go and placed back in the oven, covered.
Serve topped with soy sauce and sesame seeds if desired.
