Shake N Bake Quick Oven Stir Fry Recipes

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SHAKE 'N BAKE QUICK OVEN "STIR-FRY"

Ready in just 30 minutes, this SHAKE 'N BAKE chicken and rice dish delivers baked chicken deliciousness with stir-fry quickness.

Provided by My Food and Family

Categories     Home

Time 30m

Yield Makes 4 servings.

Number Of Ingredients 5



SHAKE 'N BAKE Quick Oven

Steps:

  • Preheat oven to 375°F. Spread vegetables into shallow foil-lined baking pan.
  • Coat chicken with glaze mix as directed on package; place evenly over vegetables. Sprinkle with any remaining glaze mix.
  • Bake 20 min. or until chicken is cooked through. Meanwhile, cook rice as directed on package. Spoon rice onto serving plate; top with the chicken mixture.

Nutrition Facts : Calories 410, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 900 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 30 g

1 cup each: small broccoli florets, red pepper strips and zucchini slices
1/2 cup each: carrot slices and onion wedges
1 lb. boneless skinless chicken breasts, cut into strips
1 pkt. SHAKE 'N BAKE BBQ Glaze Seasoned Coating Mix
2 cups instant white rice

HOMEMADE SHAKE AND BAKE MIXTURE

Various seasonings enhance this homemade crumb mixture for coating and baking chicken. Use this like you would use the store-bought stuff. This in just as good, to me and my family!

Provided by sal

Time 5m

Yield 8

Number Of Ingredients 12



Homemade Shake and Bake Mixture image

Steps:

  • In a large resealable plastic bag combine the crumbs, oil, salt, paprika, celery salt, pepper, garlic salt, minced garlic, minced onion, basil, parsley and oregano. Seal bag and shake all ingredients together.

Nutrition Facts : Calories 299.3 calories, Carbohydrate 39.9 g, Fat 12.2 g, Fiber 3 g, Protein 7.5 g, SaturatedFat 2.1 g, Sodium 1938 mg, Sugar 3.5 g

4 cups dry bread crumbs
⅓ cup vegetable oil
1 tablespoon salt
1 tablespoon paprika
1 tablespoon celery salt
1 teaspoon ground black pepper
½ teaspoon garlic salt
½ teaspoon minced garlic
¼ teaspoon minced onion
1 pinch dried basil leaves
1 pinch dried parsley
1 pinch dried oregano

EASY SHAKE AND BAKE CHICKEN

This is a quick dinner and very enjoyable!

Provided by Candy

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 50m

Yield 6

Number Of Ingredients 7



Easy Shake and Bake Chicken image

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Mix flour, salt, paprika, sage and pepper together in a bag. Add chicken parts in a bag and shake until well coated.
  • Melt butter/margarine in a 9x13 inch baking dish in the preheated oven. Place chicken in the baking dish skin side down and bake for 20 minutes. Turn pieces and bake another 20 minutes until tender and juices run clear.

Nutrition Facts : Calories 459.7 calories, Carbohydrate 8.2 g, Cholesterol 137.7 mg, Fat 32.6 g, Fiber 0.5 g, Protein 31.9 g, SaturatedFat 14.5 g, Sodium 590.1 mg, Sugar 0.1 g

3 pounds chicken, cut into pieces
½ cup all-purpose flour
1 teaspoon salt
1 teaspoon paprika
¼ teaspoon sage
¼ teaspoon ground black pepper
½ cup butter

CHICKEN STIR-FRY BAKE

One night I decided to use frozen vegetables in my chicken stir-fry. Not wanting to stand watch over the stovetop, I baked the entree in the oven. People say this tastes like it's hot from the skillet. What's more, it's ready in little more than half an hour! -Carly Carter, Nashville, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 8



Chicken Stir-Fry Bake image

Steps:

  • Place rice in a greased 11x7-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.

Nutrition Facts : Calories 427 calories, Fat 6g fat (1g saturated fat), Cholesterol 62mg cholesterol, Sodium 1442mg sodium, Carbohydrate 62g carbohydrate (3g sugars, Fiber 6g fiber), Protein 30g protein.

2 cups uncooked instant rice
1 can (8 ounces) sliced water chestnuts, drained
2 cups cubed cooked chicken
1 package (16 ounces) frozen stir-fry vegetables, thawed
1 can (14-1/2 ounces) chicken broth
1/4 cup soy sauce
1 garlic clove, minced
1/2 to 3/4 teaspoon ground ginger

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