Chinese Chicken Oven "stir-Fry"

Total Time
55mins
Prep
10 mins
Cook
45 mins

This has the makings of a stir-fry with the convenience of throwing everything together. The veggies can be personalized to suit what is on hand or to cater to the likes and dislikes of the family. Simi likes it sweet and garlicky whereas my husband doesn't like it very sweet at all so depending on who is eating determines how it is seasoned. Serve over rice or lo mien noodles with some take-out egg rolls and fortune cookies for an easy Chinese meal.

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Ingredients

Nutrition

Directions

  1. Spray a 9 x 13 pan and add chicken and veggies of your choice. (If making ahead I just mix everything in a gallon zippy bag and then pour it all into the sprayed pan when ready to bake.).
  2. Except for scallions and corn starch mix together sauce ingredients adjusting the amount of sugar and spices to suit your preferences and pour over chicken and veggies. Toss to coat.
  3. Preheat oven to 400 and bake uncovered for about 45 minutes or until chicken and veggies are done. Stir once at about 30 minutes and check for doneness.
  4. About 10 miutes before it is done mix water and corn starch and sesame oil and mix into chicken and continue baking to thicken sauce.
Most Helpful

5 5

Super good, better than regular stir fry both my husband and I agreed. I also used a couple tablespoons of hoisin sauce in it and topped with sesame seeds. This is now my go to stir fry recipe

5 5

I have made this at least 4 times and it is good. I found I did not need to bake it quite as
long as recipe calls for--the vegetables stay a bit crispier. The last time I didn't have chicken
and did have about 1/2 lb. of stew beef. Cut the pieces a bit smaller and used the sauce
exactly as recipe directs and it was just as good. I'll probably add a few vegetables the
family likes (snow peas, red peppers, etc.) but that is only thing I'll do differently.