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Recipe For Chicken Stir Fry With Frozen Vegetables And Rice

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Teriyaki Chicken Stir Fry • Salt & Lavender
Teriyaki Chicken Stir Fry • Salt & Lavender from www.saltandlavender.com

Description

This chicken stir fry with frozen vegetables and rice recipe is a quick and easy weeknight dinner that the whole family will love. The combination of tender chicken, colorful vegetables, and fluffy rice makes for a delicious and nutritious meal that is perfect for busy evenings. Plus, using frozen vegetables means that you can have a healthy dinner on the table in no time, without the hassle of chopping and prepping fresh produce.

Prep Time

10 minutes

Cook Time

20 minutes

Ingredients

  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 tablespoon soy sauce
  • 1 tablespoon cornstarch
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 bag (16 ounces) frozen mixed vegetables
  • 4 cups cooked rice

Equipment

  • Large skillet or wok
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons

Method

  1. In a small bowl, whisk together the olive oil, soy sauce, cornstarch, garlic powder, ground ginger, salt, and black pepper until well combined.
  2. Heat a large skillet or wok over medium-high heat. Add the chicken and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes.
  3. Remove the chicken from the skillet and set aside.
  4. Add the frozen vegetables to the skillet and stir-fry for 3-4 minutes, or until they are tender-crisp.
  5. Return the chicken to the skillet and add the sauce mixture. Stir well to coat everything evenly.
  6. Cook for another 2-3 minutes, or until the sauce has thickened and the chicken and vegetables are heated through.
  7. Serve hot with cooked rice.

Notes

  • You can use any combination of frozen vegetables you like for this recipe, such as broccoli, carrots, snow peas, and bell peppers.
  • If you prefer a spicier stir fry, add some red pepper flakes or sriracha sauce to the sauce mixture.
  • If you don't have cooked rice on hand, you can easily make some while the stir fry is cooking. Simply bring 2 cups of water to a boil in a medium saucepan, add 1 cup of rice, cover, and simmer for 18-20 minutes, or until the rice is tender and the water has been absorbed.

Nutrition Info

  • Calories: 378
  • Protein: 26g
  • Fat: 8g
  • Carbohydrates: 51g
  • Fiber: 4g
  • Sugar: 3g
  • Sodium: 554mg

Recipe FAQ

Can I use fresh vegetables instead of frozen?

Yes, you can definitely use fresh vegetables instead of frozen. Just be sure to chop them into bite-sized pieces so they cook evenly, and adjust the cooking time as needed.

Can I use a different type of meat?

Absolutely! This recipe works well with beef, pork, shrimp, or tofu. Just adjust the cooking time as needed to ensure that the meat is cooked through.

Can I make this recipe ahead of time?

While this stir fry is best when served fresh, you can prepare the sauce and cut up the chicken and vegetables ahead of time to make the cooking process faster. Just store the ingredients separately in the fridge until you're ready to cook.

Recipe Tips

  • For an extra boost of flavor, try marinating the chicken in the sauce mixture for 30 minutes before cooking.
  • If you want to add some crunch to your stir fry, toss in some cashews or peanuts just before serving.
  • If you're short on time, you can use microwaveable bags of rice instead of cooking it from scratch.

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