Chicken Stir Fry Bake

by - July 28, 2020

chicken stir fry bake

We love Chinese food. Unfortunately, the best Chinese restaurant in the area is a 20 minute drive, and we're still not eating inside restaurants right now. The closest thing I've ever made to Chinese is beef and broccoli over white rice or those bags of stir fry vegetables you find in the frozen section, also over plain white rice. So when I came across this Terriyaki Chicken Casserole on Pinterest, I knew I had to try it.

This recipe made enough for six adults and one child, with no side dishes, and we still had leftovers. Other than my ridiculously picky uncle, it was a big hit. Everyone, except my uncle, had seconds, and we ended up reheating it for lunch a couple of days later.

Some notes: The recipe I followed called for two small chicken breasts, but I personally didn't think there was enough chicken in relation to the rice and veggies. It also called for one 12-ounce bag of stir fry veggies. We used two. I also replaced the minced garlic with minced onion because I read the recipe wrong, but it was still delicious.

  • 3-4 chicken breasts
  • 3 cups white rice
  • 2 12 ounce bags stir fry (we used the Birdseye steam-in-bag Asian Medley)
  • 3/4 cup soy sauce
  • 1/2 cup water
  • 1/4 cup brown sugar
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon minced onion
  • 2 tablespoons corn starch mixed with 2 tablespoons water
  1. Pre-heat oven to 350 degrees and coat bottom of 9x13 pan with non-stick cooking spray. The deeper the pan, the better.
  2. Combine soy sauce, water, brown sugar, ginger, and onion in saucepan. Cover and bring to a boil over medium heat. Boil for one minute.
  3. While sauce is cooking, mix together corn starch and water until smooth. Add to sauce while bowling, stirring constantly.
  4. Remove sauce from heat when it starts to thicken.
  5. Arrange chicken in pan and cover with one cup of the sauce. Bake for 35 minutes.
  6. Boil rice and steam veggies while chicken bakes.
  7. Once the chicken is done, shred it using two forks.
  8. Add rice and veggies to the pan with the chicken. Stir in the remaining sauce until blended well. Bake for 15 minutes.

I feel like this recipe could be simplified by using 3 cans of shredded chicken, eliminating the need for two rounds of baking. Also, I really hate shredding my own chicken, so there's that.

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