This easy Chicken Stir Fry with Frozen Vegetables recipe is the perfect weeknight meal! Made with pantry staples and ready in under 30 minutes, this one-pan dinner is quick and effortless but packed full of flavor.
½cupsoy sauce or coconut liquid aminosuse aminos for gluten-free
¾teaspoongarlic powder
½teaspoonginger powder
1 ½tablespoonhoney
1 ½tablespoonrice wine vinegar
⅛-1/4teaspoonred pepper flakes
1teaspoontoasted sesame oil
2teaspoonscornstarch
Stir Fry
2tablespoonsolive oil or avocado oildivided
5cupsfrozen green beansbroccoli, OR stir-fry veggie blend
1.25poundsboneless skinless chicken breasts and/or thighscut into 1x2" strips
4 ½cupscooked rice or quinoa
Instructions
Whisk the stir fry sauce ingredients together in a measuring cup or mixing bowl until the honey and cornstarch are dissolved.
Preheat a wok or large non-stick saute pan over medium-high heat. Add 1 tablespoon oil and heat until it sputters when flicked with water.
Add frozen vegetables and cook for 5.5-7 minuts, stirring every 15-30 seconds, or until veggies are cooked through and veggies are bright green.
Remove the veggies from the pan and place in a medium-size mixing bowl.
Return the pan to the heat and heat up the second tablespoon oil. Once it's hot, add the chicken to the pan and stir fry for 6-7 minutes, continuing to stir every 15-30 seconds, or until the chicken is cooked through and no longer pink inside.
Add the veggies back to the pan with the chicken and heat until the veggies are warmed back up, for about 30-45 seconds, stirring constantly.
Add the sauce to the pan. Bring it to a simmer and cook for 2-3 minutes, stirring frequently, or until the sauce thickens up.
Remove the pan from the heat and serve the stir fry over your quinoa or rice. Enjoy!
Notes
Storage Directions:
Refrigeration: Leftovers can be stored covered in the refrigerator for 4-5 days. Leftovers do not freeze well.
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 30-second intervals until heated through.
Recipe Pro-Tips
Use a hot pan. Stir-fry relies on a hot pan to cook the ingredients quickly, especially when working with frozen vegetables, so preheat the pan before you begin cooking.
Stir the ingredients often. As the name might imply, frequent stirring is essential while cooking stir-fry. Stir the chicken and vegetables in the pan every 15-30 seconds to ensure quick and even cooking.
Prepare all ingredients before starting. Stir-fry comes together very quickly, so it’s best to have all the ingredients ready to go beforehand as there won’t be time to prep them while cooking.
Nutrition
Serving: 1serving with ¾ cup hot riceCalories: 548kcalCarbohydrates: 47gProtein: 30gFat: 28gSaturated Fat: 9gPolyunsaturated Fat: 17gCholesterol: 89mgSodium: 1382mgFiber: 7gSugar: 14g
Keyword chicken and vegetable stir fry, Chicken with Frozen Stir Fry Vegetables, healthy chicken stir fry, simple chicken stir fry