BAKED CHICKEN STIR FRY RECIPES
CHICKEN STIR-FRY BAKE RECIPE: HOW TO MAKE IT
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
Provided by Taste of Home
Categories Dinner
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 4 servings.
Number Of Ingredients 8
Steps:
- 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 : Calories 427 calories, FatContent 6g fat (1g saturated fat), CholesterolContent 62mg cholesterol, SodiumContent 1442mg sodium, CarbohydrateContent 62g carbohydrate (3g sugars, FiberContent 6g fiber), ProteinContent 30g protein.
BAKED TERIYAKI CHICKEN STIR FRY RECIPE - FOOD.COM
Make and share this Baked Teriyaki Chicken Stir Fry recipe from Food.com.
Total Time 25 minutes
Prep Time 5 minutes
Cook Time 20 minutes
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a small saucepan, combine cornstarch, cold water, sugar, soy sauce, vinegar, garlic & ginger.
- Stir together & simmer until thickened.
- Preheat oven to 375*.
- Place chicken in a greased 9x13 dish.
- Cover chicken with sauce.
- Place in oven.
- Bake for 10 minutes.
- Turn chicken & bake 10 minutes longer.
- Brush chicken with sauce every 5 minutes during baking time.
- Make sure chicken is cooked thoroughly.
- In a large skillet, add 1 T. olive oil and vegetables.
- Stir & put in cut up chicken.
- Stir fry until done.
Nutrition Facts : Calories 94.3, FatContent 0.2, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 1060.3, CarbohydrateContent 20.9, FiberContent 2.6, SugarContent 15.5, ProteinContent 3.5
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