Chicken and Vegetable Stir Fry
This easy chicken and vegetable stir fry uses frozen stir fry vegetables straight from the bag — no chopping, one pan, 25 minutes. A Chinese-inspired sauce with soy sauce, ginger, sesame oil, and honey delivers 30 grams of protein per serving in the comfort of your own home.
Ingredients
Stir Fry Sauce
- ½ cup soy sauce use low-sodium to reduce saltiness; tamari or coconut aminos for gluten-free
- ¾ teaspoon garlic powder
- ½ teaspoon ginger powder
- 1 ½ tablespoon honey or agave or maple syrup
- 1 ½ tablespoon rice wine vinegar
- ⅛-1/4 teaspoon red pepper flakes omit for mild/kid-friendly
- 1 teaspoon toasted sesame oil
- 2 teaspoons cornstarch
Stir Fry
- 2 tablespoons olive oil or avocado oil divided
- 5-6 cups (about 1 bag) frozen stir-fry vegetable blend do not thaw
- 1 ¼ pounds boneless skinless chicken breasts or thighs cut into 1x2-inch strips
- 4 ½ cups hot cooked rice, brown rice, or cauliflower rice for serving
Instructions
- Whisk all stir fry sauce ingredients together in a small bowl or measuring cup until the honey and cornstarch are fully dissolved. Set aside.
- Preheat a large non-stick skillet or wok over medium-high heat. Add 1 tablespoon oil and heat until shimmering.
- Add the frozen vegetables straight from the bag. Stir fry for 5–7 minutes, stirring every 15–30 seconds, until cooked through and the broccoli is bright green.
- Transfer the vegetables to a bowl and set aside.
- Add the remaining tablespoon of oil to the pan and heat until hot. Add the chicken strips and stir fry for 6–7 minutes, stirring every 15–30 seconds, until golden brown and cooked through with no pink remaining.
- Return the vegetables to the pan. Pour in the stir fry sauce and cook for 2–3 minutes, stirring frequently, until the sauce thickens and coats everything evenly.
- Serve hot over steamed rice, brown rice, or cauliflower rice.
Notes
- Frozen vegetables: Add straight from the freezer — no thawing. Thawing releases moisture and makes the stir fry watery.
- Too salty? Use low-sodium soy sauce. You can always add salt at the end.
- Too tangy? Start with 1 tablespoon of rice wine vinegar instead of 1½.
- Gluten-free: Substitute tamari or liquid coconut aminos for soy sauce.
- Vegan: Use extra-firm tofu instead of chicken; use maple syrup instead of honey.
- Make-ahead sauce: Whisk everything except the cornstarch in a jar and refrigerate for up to 5 days. Add cornstarch and shake before using.
- Storage: Refrigerate in an airtight container for 4–5 days. Store stir fry and rice separately. Leftovers do not freeze well. Reheat on stovetop or in microwave with a splash of water or soy sauce.
Nutrition
Serving: 1serving with ¾ cup hot riceCalories: 548kcalCarbohydrates: 47gProtein: 30gFat: 28gSaturated Fat: 9gPolyunsaturated Fat: 17gCholesterol: 89mgSodium: 1382mgFiber: 7gSugar: 14g
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