Chicken Stir Fry W Frozen Mixed Vegetables
Elevate your weeknight dinner game with this quick and easy Chicken Stir Fry with Frozen Mixed Vegetables! Ready in just 25 minutes, this family-friendly recipe features tender, perfectly seasoned chicken strips, vibrant mixed vegetables, and a flavorful homemade stir-fry sauce made with low-sodium soy sauce, honey, garlic, and ginger. The secret to its irresistible glaze lies in the cornstarch-thickened sauce, which coats every bite beautifully. Using frozen mixed veggies keeps this dish convenient and budget-friendly without sacrificing taste or texture. Serve over fluffy white or hearty brown rice for a complete, nourishing meal, and garnish with fresh green onions and sesame seeds for a delightful finishing touch. Perfect for busy weeknights, this healthy chicken stir fry is as simple as it is satisfying!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 16 ounces frozen mixed vegetables
- 2 tablespoons cooking oil (vegetable or canola)
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon honey
- 2 cloves garlic cloves, minced
- 1 teaspoon ginger, grated
- 1 teaspoon cornstarch
- 2 tablespoons water
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons green onions, chopped (optional garnish)
- 1 teaspoon sesame seeds (optional garnish)
- 2 cups cooked white or brown rice (for serving, optional)
Instructions
Cut the chicken breasts into thin, bite-sized strips and season them with salt and pepper.
In a small bowl, mix the soy sauce, honey, minced garlic, grated ginger, cornstarch, and water. Stir until the cornstarch dissolves completely to create the stir-fry sauce. Set aside.
Heat a large skillet or wok over medium-high heat and add 1 tablespoon of cooking oil.
Once the oil is hot, add the chicken strips to the skillet in a single layer. Cook for 4-5 minutes, stirring occasionally, until the chicken is browned and fully cooked. Remove the chicken from the skillet and set it aside.
In the same skillet, add the remaining 1 tablespoon of cooking oil. Add the frozen mixed vegetables and stir-fry for 5-7 minutes, or until they are heated through and slightly crisp.
Return the cooked chicken to the skillet with the vegetables. Pour the prepared stir-fry sauce over the chicken and vegetables, stirring to coat everything evenly.
Cook for an additional 2-3 minutes, stirring constantly, until the sauce thickens and everything is well combined.
Remove from heat and garnish with chopped green onions and sesame seeds, if desired.
Serve hot over cooked white or brown rice, if preferred.
Nutrition Facts
Calories |
1959 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.2 g | 62% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 3185 mg | 138% | |
| Total Carbohydrate | 208.8 g | 76% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 39.2 g | ||
| Protein | 169.4 g | 339% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 320 mg | 25% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 2422 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
