Baked Chicken "Stir-Fry"

All your favorite Chinese takeout ingredients baked together in a super simple "dump and go" recipe with a savory Asian-inspired sauce perfect over rice.

📝 Ingredients

• 2 large chicken breasts
• 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
• 1/2 red onion
• 8 oz mushrooms
• 3 cups fresh broccoli florets
• 1 8-oz can sliced water chestnuts, drained
• 1/4 cup soy sauce
• 1 packet brown gravy mix

👨‍🍳 Instructions

1. 1Preheat oven to 375 degrees.
2. 2Cut chicken into bite-sized pieces then add to a mixing bowl. Add garlic powder, remaining spices and oil then mix very well. Set aside. 2 chicken breasts, 2 tsp each garlic and pepper, 1 tsp each salt, mustard and ginger, 3 Tbsp oil
3. 3Cut bell pepper and onion into bite-sized strips, quarter mushrooms then add to a 13x9 baking dish with broccoli florets and water chestnuts. Stir to evenly distribute the vegetables in the dish. 1 pepper, 1/2 onion, 8-oz mushrooms, 3 c. broccoli, 1 can water chestnuts
4. 4Whisk together soy sauce and gravy mix then pour over vegetables. 1/4 c. soy sauce, 1 gravy mix
5. 5Place seasoned chicken on top of vegetables then bake at 375, uncovered, for 25 minutes.
6. 6Cover dish with aluminum foil then continue baking 15-20 minutes or until chicken is cooked through.
7. 7Remove dish from oven, stir well, then let rest, uncovered for 10-15 minutes to allow the sauce to thicken a bit.
8. 8Serve over white rice or as-is. Garnish with scallions if desired.