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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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One night, while trying to tend to both dinner and our son, Clarke, I opted to use frozen vegetables in my chicken stir-fry. Not wanting to stand watch over the stovetop, I baked the entree in the oven. The guests say this entree tastes like it's hot from the skillet.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:
1. Place rice in a greased 11-in. x 7-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. Yield: 4 servings.
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