Best 9 Easy Chicken Stir Fry With Frozen Vegetables Recipes

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Are you tired of the same old boring chicken stir-fry recipes? Do you want to create a dish that is packed with flavor, easy to make, and uses ingredients you already have on hand? Our "Easy Chicken Stir Fry with Frozen Vegetables" recipe is just what you need! Using a simple combination of pantry staples and frozen vegetables, this recipe creates a delicious and nutritious meal in just 30 minutes. Read on to find out how to make this simple yet satisfying dish.

Let's cook with our recipes!

CHICKEN & VEGGIE STIR-FRY RECIPE BY TASTY



Chicken & Veggie Stir-Fry Recipe by Tasty image

Getting take-out is a crave-worthy indulgence. And with our easy chicken veggie stir fry recipe, you can recreate the magic of a Chinese takeout right in your very own kitchen. Feel free to mix up the protein or vegetables depending on what you have in your fridge. The simple sauce packs a flavor punch that will bring the dish together, no matter what.

Provided by Robin Broadfoot

Categories     Dinner

Time 32m

Yield 6 servings

Number Of Ingredients 13

1 lb chicken breast, cubed
salt, to taste
pepper, to taste
1 lb broccoli florets
8 oz mushroom, sliced
3 tablespoons oil, for frying
3 cloves garlic, minced
1 tablespoon ginger, minced
2 teaspoons sesame oil
⅓ cup reduced sodium soy sauce
1 tablespoon brown sugar
1 cup chicken broth
¼ cup flour

Steps:

  • In a large pan on medium-high heat, add 1 tablespoon of oil. Once the oil is hot, add chicken, season with salt and pepper, and sauté until cooked through and browned. Remove cooked chicken from pan and set aside.
  • In the same pan, heat 1 tablespoon of oil and add mushrooms. When the mushrooms start to soften, add broccoli florets and stir-fry until the broccoli is tender. Remove cooked mushrooms and broccoli from the pan and set aside.
  • Add 1 tablespoon of oil to the pan and sauté garlic and ginger until fragrant. Add the remaining sauce ingredients and stir until smooth.
  • Return the chicken and vegetables to the saucy pan, stir until heated through.
  • Serve with hot rice or noodles.
  • Enjoy!

Nutrition Facts : Calories 393 calories, Carbohydrate 23 grams, Fat 20 grams, Fiber 2 grams, Protein 27 grams, Sugar 4 grams

CHICKEN STIR FRY W/ FROZEN MIXED VEGETABLES



chicken stir fry w/ frozen mixed vegetables image

Make and share this chicken stir fry w/ frozen mixed vegetables recipe from Food.com.

Provided by spacholl

Categories     Brown Rice

Time 53m

Yield 5 serving(s)

Number Of Ingredients 7

1/2 lb cooked boneless chicken breast, cubed
3 cups cooked brown rice
3 tablespoons olive oil
1 (16 ounce) package frozen mixed vegetables
1 egg, slightly beaten
2 tablespoons soy sauce
2 tablespoons water

Steps:

  • Heat 1 Tbsp olive oil in fry pan or wok.
  • stir in chicken and fry for 2 minutes, set aside heat another Tbsp oil stir in egg and fry till cooked stir in rice and fry for 2 minutes,set aside heat last Tbsp oil in fry pan or wok.
  • stir in vegetables, fry for 2 minutes.
  • stir in chicken stir in rice and egg mix soy sauce and water pour over fried ingredients toss together until well mixed.

Nutrition Facts : Calories 363.3, Fat 14.8, SaturatedFat 2.9, Cholesterol 66.3, Sodium 493.5, Carbohydrate 41.4, Fiber 6.2, Sugar 0.2, Protein 17.5

EASY CHICKEN AND VEGETABLE STIR-FRY



Easy Chicken and Vegetable Stir-Fry image

This is my own creation. It goes great with white rice, jasmine rice, or fried rice, plus icy orange soda and, of course, La Choy® crispy fried noodles!

Provided by Sandi Nicol

Categories     World Cuisine Recipes     Asian

Time 1h5m

Yield 6

Number Of Ingredients 16

2 tablespoons vegetable oil
1 ½ pounds skinless, boneless chicken breasts, cut into bite-sized pieces
2 (8 ounce) cans sliced water chestnuts, drained
2 stalks celery, sliced
2 carrots, sliced
½ pound fresh green beans, cut into pieces
½ pound fresh mushrooms, sliced
½ pound fresh bean sprouts
½ pound fresh broccoli, cut into pieces
½ pound fresh green cabbage, cut into pieces
1 ½ cups stir-fry sauce (such as Kikkoman®)
½ cup minced garlic
7 green onion stalks, cut into pieces
2 tablespoons sesame seeds, or to taste
2 tablespoons ground ginger, or to taste
½ teaspoon salt, or to taste

Steps:

  • Heat oil in a large wok over high heat. Add chicken, water chestnuts, celery, carrots, green beans, mushrooms, bean sprouts, broccoli, cabbage, stir-fry sauce, garlic, green onion, sesame seeds, ground ginger, and salt. Cook, stirring often, until vegetables are tender to taste and chicken is no longer pink inside and juices run clear, 20 to 30 minutes.

Nutrition Facts : Calories 424.9 calories, Carbohydrate 42.8 g, Cholesterol 64.6 mg, Fat 15.5 g, Fiber 8.3 g, Protein 30.8 g, SaturatedFat 1.7 g, Sodium 864.6 mg, Sugar 17.3 g

FROZEN VEGETABLE STIR-FRY



Frozen Vegetable Stir-Fry image

Soy sauce and peanut butter add a nice Thai-style flavor to this stir-fry. Using frozen vegetables makes it a very quick and tasty vegetable side dish.

Provided by Tracey Davies

Categories     Side Dish     Vegetables

Time 10m

Yield 6

Number Of Ingredients 6

2 tablespoons soy sauce
1 tablespoon brown sugar
2 teaspoons garlic powder
2 teaspoons peanut butter
2 teaspoons olive oil
1 (16 ounce) package frozen mixed vegetables

Steps:

  • Combine soy sauce, brown sugar, garlic powder, and peanut butter in a small bowl.
  • Heat oil in a large skillet over medium heat; cook and stir frozen vegetables until just tender, 5 to 7 minutes. Remove from heat and fold in soy sauce mixture.

Nutrition Facts : Calories 87.6 calories, Carbohydrate 13.8 g, Fat 2.9 g, Fiber 3.3 g, Protein 3.5 g, SaturatedFat 0.5 g, Sodium 345.4 mg, Sugar 2.7 g

EASY CHICKEN STIR-FRY SKILLET



Easy Chicken Stir-Fry Skillet image

Serve up a delicious dish any night of the week with our Easy Chicken Stir-Fry Skillet recipe! In addition to being simple, this Easy Chicken Stir-Fry Skillet can be customized with a variety of different stir-fry veggies.

Provided by My Food and Family

Categories     Home

Time 20m

Yield Makes 4 servings, about 1-3/4 cups each.

Number Of Ingredients 8

2 tsp. oil
1 lb. boneless skinless chicken breasts, cut into strips
3 cups frozen stir-fry vegetables (broccoli, carrots, red peppers, snow peas), thawed
1/4 cup KRAFT Asian Toasted Sesame Dressing
2 Tbsp. soy sauce
1 Tbsp. honey
1/4 cup chopped PLANTERS COCKTAIL Peanuts
4 cups hot cooked instant white rice

Steps:

  • Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 7 min. or until no longer pink.
  • Add vegetables, dressing, soy sauce and honey; mix well. Cook an additional 2 min. or until heated through. Sprinkle with peanuts.
  • Serve over the rice.

Nutrition Facts : Calories 480, Fat 13 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 65 mg, Sodium 710 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 30 g

VEGETABLE CHICKEN STIR-FRY



Vegetable Chicken Stir-Fry image

"Use any combination of vegetables you choose in this stir-fry," suggests Michelle Haviland of Healdsburg, California.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 12

1 tablespoon cornstarch
1 cup reduced-sodium chicken broth
1/4 cup reduced-sodium soy sauce
1 pound boneless skinless chicken breasts, cut into strips
3 garlic cloves, minced
Dash ground ginger
2 tablespoons olive oil, divided
2 cups fresh broccoli florets
1 cup sliced fresh carrots
1 cup fresh cauliflowerets
1 cup fresh or frozen snow peas
1 teaspoon sesame seeds, toasted

Steps:

  • In a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside. In a large nonstick skillet, stir-fry the chicken, garlic and ginger in hot oil for 4-5 minutes or until chicken is no longer pink. Remove and keep warm., In a large skillet, stir-fry broccoli, carrots and cauliflower in the remaining oil for 4 minutes or until crisp-tender. Add snow peas; stir-fry for 2 minutes. Stir broth mixture; add to pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add chicken; cook until heated through. Top with sesame seeds.

Nutrition Facts : Calories 256 calories, Fat 9g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 862mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 2g fiber), Protein 31g protein. Diabetic Exchanges

STIR-FRY CHICKEN AND VEGETABLES



Stir-Fry Chicken and Vegetables image

25 minutes is all it takes to make a one-dish dinner of chicken, pasta and veggies.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 9

1 tablespoons canola or vegetable oil
1 cup julienne (matchstick-cut) carrots
1 medium onion, sliced (about 1 cup)
1 lb boneless skinless chicken breasts (about 3), cut into 2x1/2-inch strips
1 1/4 cups water
4 oz uncooked vermicelli, broken in half
1 cup frozen baby sweet peas
1/2 cup stir-fry sauce
1 teaspoon garlic salt

Steps:

  • In 12-inch nonstick skillet, heat oil over medium-high heat. Add carrots, onion and chicken; cook 6 to 7 minutes, stirring frequently, until chicken is no longer pink in center and vegetables are tender.
  • Stir in water and vermicelli. Heat to boiling. Cover; cook 3 minutes.
  • Stir in peas and stir-fry sauce. Cook about 2 minutes, stirring frequently, until peas are thoroughly heated. Remove from heat. Stir in garlic salt.

Nutrition Facts : Calories 370, Carbohydrate 40 g, Cholesterol 70 mg, Fiber 4 g, Protein 34 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 1730 mg, Sugar 7 g, TransFat 0 g

EASY CHICKEN STIR-FRY



Easy Chicken Stir-Fry image

This seriously simple meal is the thing to make on nights when you don't know what to cook. Chicken breast, onions, bell pepper and snow peas come together in an ultra-fast stir-fry with a silky, flavorful sauce that'll be on the table in a matter of minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 15

3/4 cup Progresso™ chicken broth (from 32-oz carton)
2 tablespoons cornstarch
2 tablespoons soy sauce
1 tablespoon natural rice vinegar
1 tablespoon honey
2 tablespoons vegetable oil
1 lb boneless skinless chicken breasts, cut crosswise in 1/2-inch strips
1 tablespoon finely chopped serrano chile, seeds and membranes removed
3 cloves garlic, finely chopped
1 teaspoon finely chopped fresh gingerroot
1 cup thinly sliced onions
1 cup thinly sliced red bell pepper (about 1 large)
1 cup thinly bias-sliced snow peas
1 teaspoon roasted sesame seed
Hot white rice, lime wedges, green onions and chopped fresh cilantro leaves, for serving

Steps:

  • In medium bowl, mix broth, cornstarch, soy sauce, vinegar and honey. Beat with fork until smooth. Set aside.
  • In 12-inch nonstick skillet or wok, heat 1 tablespoon of the oil over medium-high heat. Swirl pan to coat sides with oil. Add chicken; cook 6 to 8 minutes, turning once, until cooked through. Add serrano chile, garlic and gingerroot; cook 30 to 60 seconds, stirring frequently, until fragrant. Transfer to bowl; cover and keep warm.
  • Wipe out skillet. Add remaining 1 tablespoon oil to skillet over medium-high heat. Add onions and bell pepper; cook 5 to 7 minutes, stirring frequently, until tender. Add snow peas; cook 30 to 60 seconds longer, until softened.
  • Return chicken mixture to skillet. Stir sauce; add to chicken and vegetables in skillet. Heat to boiling. Cook and stir 1 to 2 minutes or until sauce is thickened. Stir in sesame seed. Serve with rice, lime wedges, green onions and cilantro.

Nutrition Facts : Calories 270, Carbohydrate 15 g, Cholesterol 70 mg, Fat 2, Fiber 1 g, Protein 27 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 650 mg, Sugar 7 g, TransFat 0 g

EASY STIR-FRIED CHICKEN AND VEGETABLES



Easy Stir-Fried Chicken and Vegetables image

This is a recipe that I made frequently on days that I had off from school and/ or work. I used it because it was quick and easy to prepare, cook, and enjoy. If prepared right, it is also good for people trying to watch their weight. I know it was for me. I came up with it just by finding what i had in my freezer and throwing it all together... The cooking time says 10 minutes, but i think it should take less than that. It should take in between 5 and 10 minutes. And for the vegetables, you can get single bags of frozen vegetables (I used broccoli stir-fry) in a grocery store near you.

Provided by Shelly Bean

Categories     Lunch/Snacks

Time 15m

Yield 2 1/2 cups, 2 serving(s)

Number Of Ingredients 5

2 cups frozen vegetables
1 1/2 cups chicken (approximately 1 to 1 1/2 chicken thigh)
1 tablespoon extra virgin olive oil
salt (I didn't use salt and it tasted great) (optional)
1 tablespoon barbecue sauce, makes another great dish just add to this dish and fry for 1 to 2 more minutes to ensure the flavor

Steps:

  • Cut, cube, or slice chicken, while still frozen ( which was easier for me).
  • In a large frying pan heat olive oil on high for 1 minute (or until hot)
  • Add vegetables to pan, let fry, stiring occasionally to keep from burning.
  • Add chicken to pan
  • If you choose to add salt add now. If not then don't.
  • Stir all ingredients frequently to keep them from sticking.
  • Stir-Fry until chicken is cooked and vegetables are cooked crisp.

Nutrition Facts : Calories 65.3, Fat 6.9, SaturatedFat 0.9, Sodium 61.3, Carbohydrate 1, Fiber 0.1, Sugar 0.3, Protein 0.1

Tips:

  • Prep your ingredients in advance: Chop your chicken, vegetables, and other ingredients before you start cooking. This will make the stir-fry process much quicker and easier.
  • Use a well-seasoned wok or skillet: A well-seasoned wok or skillet will help prevent your food from sticking and will also add flavor to your stir-fry.
  • Use high heat: Stir-fries are cooked over high heat, so make sure your wok or skillet is hot before you add your ingredients.
  • Stir constantly: Stir your stir-fry constantly to ensure that all of the ingredients are evenly cooked.
  • Don't overcrowd the wok or skillet: If you overcrowd the wok or skillet, the ingredients will not cook evenly.
  • Add your sauce at the end: Add your sauce to the stir-fry at the very end of the cooking process to prevent it from burning.
  • Serve immediately: Stir-fries are best served immediately after they are cooked.

Conclusion:

With its vibrant colors, enticing aromas, and delectable flavors, this chicken stir-fry with frozen vegetables is a culinary delight that caters to your taste buds. The tender chicken, perfectly cooked vegetables, and flavorful sauce come together seamlessly, creating a harmonious dish that is both satisfying and wholesome. Whether you're a seasoned stir-fry enthusiast or a novice cook seeking a quick and easy meal, this recipe offers a delightful culinary experience that is sure to become a staple in your kitchen. Bon appétit!

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