This chicken stir fry with frozen vegetables recipe is a new take on your favorite Asian restaurant staple. Rather than prepping everything ahead of time and standing over a wok, just layer the ingredients into a casserole dish and bake.
Slice the green onions thin. Sprinkle half on top of the vegetables. Save the rest to add on top of the chicken after this dish has been baked.
2 Green Onions
Remove the rotisserie chicken from the bone and dice into bite-size pieces. Add to the baking pan.
4-6 Cups Chicken
In a small saucepan, add the water, cornstarch, soy sauce, maple syrup, apple cider vinegar, minced garlic, and ginger. Mix until the cornstarch is dissolved. Heat over medium-high heat until boiling. Let boil for a minute. Pour the soy sauce mixture over the top of chicken stir fry ingredients.
½ Cup Soy Sauce, ½ Cup Maple Syrup, ¼ Cup Apple Cider Vinegar, 1 Tablespoon Garlic, ½ Teaspoon Ginger, 2 Teaspoons Cornstarch, 1 Cup Water
Bake in a pre-heated oven to 400 degrees Fahrenheit for 30 minutes.
Heat the casserole dish through until an instant read thermometer reads 165 degrees Fahrenheit.