Chicken Stir Fry with Frozen Vegetables

This chicken stir fry with frozen vegetables recipe delivers a quick, healthy weeknight dinner in just 20minutes. Juicy chicken, tender veggies, and a glossy homemade sauce come together in one skillet with barely any prep. It's a budget-friendly, family-approved option that's perfect for busy home cooks who still want a flavorful, satisfying meal without the takeout price tag.

Prep Time 10

Cook Time 12

Total Time 22

Ingredients

boneless skinless chicken breast or thighs cubed
1 tbsp cornstarch
4 cups frozen mixed vegetables
3 cloves garlic minced
1 tbsp fresh ginger grated
1/4 cup low-sodium soy sauce
2 tbsp oyster sauce
1 tbsp rice vinegar
1 tbsp honey
1 tsp toasted sesame oil
1/2 cup chicken broth
1 tbsp cornstarch
2 tbsp vegetable oil
Salt and black pepper to taste

Method

Whisk soy sauce, oyster sauce, rice vinegar, honey, sesame oil, broth, and cornstarch together. Set aside.
Toss chicken with cornstarch, salt, and pepper.
Sear chicken in hot oil for 2-3 minutes until golden brown.
Cook another 3-4 minutes until no longer pink, then remove.
Sauté garlic and ginger for 30 seconds until fragrant.
Add frozen vegetables and stir fry for 4-5 minutes until tender-crisp.
Return chicken to the pan and pour sauce over top. Simmer for 1-2 minutes until glossy and thick.
Garnish with green onions and sesame seeds, then serve hot.

Notes

My grandma always said the secret to good stir fry with frozen veggies and chicken is a hot pan and a little patience. I used to rush the chicken searing step, and it always came out gray and sad instead of golden. Now I let it sit untouched for those first couple minutes, and it makes all the difference. Also? I always double the sauce. Sue me. This chicken stir fry using frozen vegetables trick alone leveled up my cooking more than any fancy gadget ever did.

Servings: 4

Course: Main Course

Cuisine: American-Asian Fusion

Calories: 339