Conversion of Stir Fry recipe to Casserole

[herringh]

I am looking to convert a stir fry recipe to a casserole recipe. Ideally, I would like to cook the chicken with the seasoning in the oven and then toss in vegetables that have been steamed either in the microwave or on the stove top. The quantities are very large - 5 kg of chicken. The chicken has spices, a small amount of water and some constrach added to it. I am concerned about the constarch thckening. Could that be thickened and then added to the chicken before putting it all in the oven? What will happen to the textures and flavours by this modification?

Thanks for your help!

Heather

[ghostguru]

If the stir fry chicken is a coated one, meaning it is marinated and coated with cornstarch, you have to stir fry it in oil in batches to seal in the flavor, and let it finish cooking in the oven, the veggies can be done at the last moment with some seasoning and added to the chicken and stir it around before serving in order not to lose its crunch.
If the stir fry is one where the cornstach solution is added on the last step, then you can do it 2 ways, one is to boil the stir fry sauce separately and thicken it up with cornstarch and mix it with the stirfry meat mixture. Another way is to add the stir fry sauce without cornstarch solution to the meat, let it boil, add the veggies and let it boil again and add the cornstarch solution to thicken it up.