One pan chicken stir fry bake
- Carbohydrate 102.306175 g
- Cholesterol 54.432 mg
- Fat 9.27375875 g
- Fiber 7.20399995446205 g
- Protein 22.818035 g
- Saturated Fat 2.356157 g
- Serving Size 1 1 (424g)
- Sodium 1713.904125 mg
- Sugar 95.102175045538 g
- Trans Fat 1.6098685 g
- Calories 584 calories
Step-by-step
- 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.
Stir-frying typically requires an intense blast of localized heat from a wok, but this oven-baked iteration relies on a covered casserole dish to steam grains and proteins simultaneously. Cooking grain in a closed 375-degree environment creates a gentle steaming action rather than the rapid searing achieved on a stovetop burner. Managing volume changes requires attention to both surface area and moisture ratios.
Adjusting Proportions Across Pan Sizes
Multiplying or dividing this formula means altering the baking vessel to maintain a consistent depth of two inches. Doubling the ingredients demands a 9-by-13-inch pan, whereas halving the portion fits securely into an 8-inch square dish. Instant rice absorbs liquid rapidly, meaning any adjustment to the broth requires maintaining the exact ratio of one part grain to slightly more than two parts total liquid by volume. Swapping canned water chestnuts for fresh roots changes the moisture output; fresh tubers release less liquid during baking, requiring an extra two tablespoons of chicken broth to keep the rice tender.
- Bake covered with aluminum foil at 375 degrees Fahrenheit for 25 minutes before checking grain tenderness.
- Allow the covered casserole to rest for 10 minutes post-bake to finish starch gelatinization without extra heat.
- Refrigerate leftovers in an airtight glass container within two hours of cooking for up to three days.
