This Chicken Stir Fry with Frozen Vegetables proves that recipes made from pantry staples and freezer goods don’t have to be boring. If you're looking for a quick but delicious recipe to enjoy this week, then this easy chicken stir fry is for you!
This post was originally published March 26, 2020. It was updated on April 17, 2024.
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please see my disclosure policy for details.
Table of Contents
Stir-fry is a go-to comfort food that always hits the spot with its tangy, sweet, and subtly spicy flavors. But, as delicious as this chicken stir fry recipe with frozen vegetables is, perhaps the best part about it is how easy it is to make!
There's no chopping veggies, mincing garlic, or pre-heating ovens to be found here, making for the perfect quick and hearty meal the whole family can enjoy on a busy weeknight!
If you liked this recipe and are hungry for more stir-fry, then make sure to check out my easy Orange Peel Ground Beef Stir-Fry and Sweet & Sour Shrimp Stir-Fry!
Why You’ll Love Chicken Stir Fry With Frozen Veggies
Quick. This 25-minute stir fry chicken recipe uses pre-cut vegetables and is cooked all in one pan, making preparation and cleanup a breeze.
Family-friendly. Frozen vegetable stir fry is completely customizable with your family’s favorite veggies and protein, with an adjustable spice level making for a recipe that’s sure to be a hit with kids and adults alike.
Adaptable. This stir fry with frozen vegetables is easily made gluten-free, vegetarian, or vegan with minimal adjustments.
Ingredients
Boneless skinless chicken: This simple chicken stir fry can be made with either chicken breasts or thighs. Both fresh or frozen and defrosted will work. Feel free to substitute with another protein like tofu, frozen shrimp, or thinly sliced pork if desired.
Soy sauce: For a gluten-free option, use tamari or liquid coconut aminos.
Garlic and ginger powder: Garlic and ginger add bright, savory notes to the stir-fry sauce.
Honey: Any kind you have on hand will work great. For a vegan option, substitute with agave or maple syrup.
Rice wine vinegar: Also known simply as rice vinegar, this is a staple in Asian cuisine that gives sauces mild sweetness and acidity.
Red pepper flakes: Adds a touch of heat without being overwhelming. Substitute with 1-2 teaspoons of sriracha for an even stronger kick, or feel free to omit for a mild, kid-friendly option.
Toasted sesame oil: Opt for toasted rather than regular sesame oil if you can find it, as it adds a deeper flavor.
Cornstarch: Thickens up the stir-fry sauce.
Olive oil or avocado oil: Olive, avocado, or any other neutral cooking oil will do. Peanut oil will also work for a more distinct flavor.
Frozen vegetables: I recommend a mix of green beans, snow peas, carrots, broccoli, bell peppers, mushrooms, and onions or a pre-made stir fry frozen vegetables blend, but this is a great recipe to customize with your personal favorites! There is no need to defrost before cooking.
How to Make Stir Fry With Frozen Vegetables And Chicken
Step 1: Whisk the stir-fry sauce ingredients together in a measuring cup or mixing bowl until combined.
Step 2: Stir-fry the vegetables in oil in a large non-stick pan or wok, for 6-7 minutes, or until bright green and cooked through. Pour the veggies into a bowl.
Step 3: Add the chicken to the pan and stir-fry for 5-7 minutes, or until golden brown and cooked through.
Step 4: Add the veggies back to the pan and pour in the stir-fry sauce. Bring the sauce to a simmer and cook the chicken and frozen vegetables for 2-3 minutes, stirring frequently until thickened.
Step 6: Serve over rice or quinoa and enjoy!
Recipe Pro-Tips
- Use a hot pan - stir-fries rely on a hot pan to cook the veggies and chicken fast. Make sure your pan is preheated before adding in the oil and other ingredients.
- Stir the chicken and veggies often - stirring the ingredients is another hallmark of stir-fry cooking. Stir the chicken and vegetables at least every 15-30 seconds throughout their stir-fry time.
- Prep all your ingredients before starting - this recipe goes by fast so be ready for it by having all your ingredients prepped before you start cooking.
Serving Suggestions
This stir fry with frozen vegetables and chicken is delicious served with steamed brown or white rice, quinoa or cauliflower rice. I particularly love enjoying it alongside my House Special Fried Rice Recipe, and if you have a little extra time on your hands, it’s also delicious paired with a side of these easy Air Fryer Frozen Egg Rolls!
Storage Directions
- Refrigeration: Leftovers can be stored covered in the refrigerator for 4-5 days. They do not freeze well.
- Reheating: Reheating: Heat on the stovetop in a skillet over medium-high heat for around 5 minutes or a microwave-safe container for 1 minute, then at 30-second intervals until heated through.
FAQs
Here are 3 ways to quickly make rice for this chicken veggie stir fry:
- Frozen rice: Buying rice out of the freezer aisle makes rice cooking a breeze, as it can be warmed up in the microwave and ready to serve in just a few minutes.
- Quick-cook/instant rice: Simmer up a pot of rice in less time than it takes to make the stir-fry by using quick-cook or instant rice.
- Pressure cooker/Instant Pot: Add equal parts white rice and water to a pressure cooker or Instant Pot and cook on high for 3 minutes. Natural-release the pressure for 10 minutes, then quick-release the rest of the pressure before serving.
There are two main ways to safely defrost chicken:
Thaw the chicken in the refrigerator for 24-36 hours ahead of cooking time.
In the microwave, defrost the chicken on low heat or using the defrost setting, rotating every 3-5 minutes until thawed but not warm, about 7-10 minutes total.
The easiest way to cut chicken is by using kitchen shears! Just hold the chicken in one hand and cut pieces off of it with the shears in the other hand. Kitchen shears tend to cut chicken easier than a knife, and this method also removes the hassle of scrubbing chicken meat off the cutting board.
This quick stir fry recipe uses frozen vegetables to cut down on prep and cleanup time, but you can most definitely use fresh vegetables, too. Stir fry is always a great way to use up any produce you have lying around!
Save This Recipe for Later on Pinterest!
Tools Needed to Make This Recipe
- Non-stick skillet or wok
- Measuring cup
- Measuring spoons
- Whisk
- Stir-fry spatula
- Rice cooker, saucepan, or pressure cooker
More Asian-Inspired Recipes
- Thai Chopped Chicken Salad
- Peanut Butter Chicken Curry
- Thai Green Chicken Curry
- Sweet and Sour Pork Meatballs
- Asian Tri-tip Steak Marinade
If you made and liked this recipe, don't forget to rate the recipe and let me know how it went for you in the comments! It always makes my day to hear from you!
Monica C. says
Loved this recipe. Had about 2 pound of chicken thighs so added to the recipe ingredients to match. Also used Normandy Blend frozen veggies consisting of Broccoli, Cauliflower, Carrots, Zucchini and Yellow Squash. Will definitely try it next time with vermicelli noodles (dry bowl) and hubby loved it too. Thanks for sharing!
Mae's Menu says
Hi Monica,
Awesome! I am so glad to hear that! I always love a recipe that is easy to make and uses items primarily from my freezer and/or pantry. 😉
Love the idea of vermicelli noodles. I'll need to try that too!
Best,
Chelsea
Joe says
Mmmmmm.. sounds delicious! Going to try it tonight!
Jackie says
Easy to prepare - happened to have everything on hand, including the rice wine vinegar. Used a bag of frozen stir fry veggies. Sauce is the boom! Only thing I did different is brown two bs chicken breast in large, deep skillet over medium-high heat until nicely caramelized. Removed the chicken. Let pan cool with the drippings. This added a whole other flavor layer! Reheat to medium/high, added frozen veggies for about 9 minutes. Add back in chicken and sauce - OMG!
Mae's Menu says
Hi, Jackie!
Oh, so glad to hear that you liked the recipe!! Thanks so much for sharing your experience. Have a great day!
Chelsea