Description
Baked Chicken Stir-Fry is the perfect solution for busy weeknights when you want a nutritious, flavor-packed meal without standing over a hot stove. By oven-roasting your protein and vegetables, you achieve a tender, delicious result that mimics the classic wok-style dish with half the effort. This recipe combines juicy, seasoned chicken with crisp-tender vegetables, all coated in a savory, aromatic sauce. It is a family-favorite comfort food that pairs beautifully with fluffy rice, making it an ideal choice for a quick, healthy dinner that the whole family will love.
Ingredients
2 large chicken breasts, cut into bite-sized pieces
2 teaspoons garlic powder
2 teaspoons black pepper
1 teaspoon salt
1 teaspoon dry mustard powder
1 teaspoon ginger powder
3 tablespoons vegetable oil
1 red bell pepper, sliced
1/2 red onion, sliced
8 oz mushrooms, quartered
3 cups fresh broccoli florets
1 8-oz can sliced water chestnuts, drained
1/4 cup soy sauce
1 packet brown gravy mix
Instructions
Step 1: Prep the Chicken
Preheat your oven to 375 degrees. Place your bite-sized chicken pieces in a large mixing bowl. Add the garlic powder, black pepper, salt, mustard powder, ginger powder, and oil. Toss everything together until the chicken is thoroughly coated in the spice and oil mixture. Set this aside to let the flavors meld while you prep the vegetables.
Step 2: Prepare the Baking Dish
Cut your red bell pepper and onion into bite-size strips and quarter the mushrooms. Place these in a 13×9 baking dish along with the broccoli florets and the drained water chestnuts. Stir the vegetables well so they are evenly distributed across the bottom of the dish.
Step 3: Add Sauce and Bake
In a small bowl, whisk together the soy sauce and the packet of brown gravy mix. Pour this mixture evenly over the vegetables in the baking dish. Arrange the seasoned chicken pieces on top of the vegetables. Bake at 375 degrees, uncovered, for 25 minutes.
Step 4: Steam and Finish
Remove the dish carefully and cover it with aluminum foil. Place it back in the oven and continue baking for 15 to 20 minutes, or until the chicken is cooked through and tender. Once finished, remove the dish from the oven, stir everything well to combine the sauce, and let it rest for 10 to 15 minutes. This allows the sauce to thicken into a delicious glaze.
Pro Tips
- Ensure all chicken pieces are roughly the same size to promote even cooking.
- Do not overcook the broccoli; it should be tender-crisp, not mushy.
- If you prefer a thicker sauce, let the dish rest slightly longer after removing the foil.
- For extra color, garnish with fresh green onions or toasted sesame seeds before serving.
Notes
Ensure the chicken is cut into uniform sizes for even cooking. You can substitute vegetables based on seasonal availability. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 portion
- Calories: 280
- Sugar: 4g
- Sodium: 750mg
- Fat: 9g
- Saturated Fat: 1.5g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 70mg