Why Make This Recipe
Stir fry with frozen vegetables is a quick and simple meal option for any busy day. It allows you to pack in a variety of flavors and nutrients in just one dish. Using frozen vegetables means you can whip up this delicious meal without worrying about seasonal produce or prep time—making it an easy way to enjoy homemade, healthy food. Plus, it’s customizable, so you can add your favorite proteins and sauces.
How to Make Stir Fry Recipe with Frozen Vegetables
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 lb chicken breasts, diced
- 24 oz Asian frozen vegetables
- 1/2 cup water chestnuts, optional
- 1/2 cup chicken stock
- 1/4 cup sweet chili sauce
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1 teaspoon sesame oil
- 1/2 teaspoon dried ginger
- 1/2 tablespoon cornstarch
- Salt to taste
- Black pepper to taste
Directions
- In a large nonstick skillet, heat olive oil over medium-high heat.
- Add in the diced onion and chicken. Cook for 3-5 minutes or until the chicken is browned and cooked thoroughly.
- Stir in the frozen vegetables and water chestnuts (if using) and heat through.
- For the sauce, whisk together all ingredients until smooth.
- Pour the sauce over chicken and veggies, bringing it to a boil to thicken.
- Serve the stir fry over rice or noodles.
How to Serve Stir Fry Recipe with Frozen Vegetables
This stir fry is best served hot over a bed of rice or noodles. You can garnish it with sesame seeds or green onions for an extra touch. Enjoy it with a side of your favorite dipping sauces for a delightful and satisfying meal.
How to Store Stir Fry Recipe with Frozen Vegetables
To store leftovers, allow the stir fry to cool down before placing it in an airtight container. It can be kept in the refrigerator for up to 3 days. To reheat, simply microwave it until warm, or heat it in a skillet over medium heat.
Tips to Make Stir Fry Recipe with Frozen Vegetables
- Make sure to chop the chicken into even-sized pieces for uniform cooking.
- Feel free to use different types of proteins, such as tofu or shrimp, if you prefer.
- Adjust the amount of sauce ingredients based on your taste—more sweet chili sauce for sweetness, or soy sauce for saltiness.
- Add fresh herbs like cilantro or basil at the end for a burst of flavor.
Variation
You can easily change this recipe by using different frozen vegetables, such as broccoli, bell peppers, or snap peas. Adding nuts like cashews or peanuts can add crunch, and you can also experiment with different sauces like teriyaki or hoisin for various flavor profiles.
FAQs
Can I use fresh vegetables instead of frozen?
Yes, you can use fresh vegetables, but you will need to adjust the cooking time as fresh veggies may take longer to cook.
Is this recipe gluten-free?
To make it gluten-free, use gluten-free soy sauce and ensure your chicken stock is also gluten-free.
Can I make this meal in advance?
Yes, the stir fry can be made in advance and stored in the refrigerator. However, it’s best consumed within a few days for optimal flavor and texture.
Stir Fry with Frozen Vegetables
Ingredients
For the Stir Fry
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 lb chicken breasts, diced
- 24 oz Asian frozen vegetables
- 1/2 cup water chestnuts, optional Can be omitted
- 1/2 cup chicken stock
For the Sauce
- 1/4 cup sweet chili sauce
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1 teaspoon sesame oil
- 1/2 teaspoon dried ginger
- 1/2 tablespoon cornstarch
- Salt to taste
- Black pepper to taste
Instructions
Preparation
- In a large nonstick skillet, heat olive oil over medium-high heat.
- Add in the diced onion and chicken. Cook for 3-5 minutes or until the chicken is browned and cooked thoroughly.
- Stir in the frozen vegetables and water chestnuts (if using) and heat through.
Sauce Preparation
- For the sauce, whisk together all sauce ingredients until smooth.
- Pour the sauce over chicken and veggies, bringing it to a boil to thicken.
Serving
- Serve the stir fry over rice or noodles.