Chicken Stir-Fry Bake
Created by amafor3 on October 29, 2018
- Servings: 4
- Prep Time: 10m
- Cook Time: 25m
- Recipe #30834
Ingredients
- 330 grams dry instant rice (dry, 2 cups)
- 1 can (8 ounces) sliced water chestnuts (drained)
- 250 grams cooked chicken (cubed, 2 cups cubed)
- 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
How to Make
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Step 1: Place rice in a greased 11x7-in. baking dish. Layer with the water chestnuts, chicken and vegetables.
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Step 2: Combine remaining ingredients; pour over top.
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Step 3: Cover and bake at 375° for 25 minutes or until rice is tender.
Nutritional Facts
- Serving Size: 1 (433.8 g)
- Calories 520.5
- Total Fat - 6.4 g
- Saturated Fat - 1.5 g
- Cholesterol - 165.9 mg
- Sodium - 1975.4 mg
- Total Carbohydrate - 89.2 g
- Dietary Fiber - 2.9 g
- Sugars - 5.8 g
- Protein - 23.4 g
- Calcium - 62.3 mg
- Iron - 3.3 mg
- Vitamin C - 3.5 mg
- Thiamin - 0.2 mg