Are you tired of boring, time-consuming meals that leave you exhausted? Get ready to transform your dinner routine with this lightning-fast Freezer Chicken Vegetable Stir Fry that's not just a meal, but a culinary adventure! In just 35 minutes, you'll create a restaurant-quality Asian-inspired dish that's packed with flavor, nutrition, and excitement - all while using ingredients you probably already have in your kitchen.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 1 lb chicken breast, sliced
- 2 cups mixed vegetables (bell peppers, broccoli, carrots)
- 3 tablespoons soy sauce
- 2 tablespoons olive oil
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 1 lb of sliced chicken breast, 2 cups of mixed vegetables (such as bell peppers, broccoli, and carrots), 3 tablespoons of soy sauce, 2 tablespoons of olive oil, 1 teaspoon of minced garlic, 1 teaspoon of minced ginger, and salt and pepper to taste.
- In a large mixing bowl, combine the sliced chicken breast with 1 tablespoon of soy sauce, minced garlic, and minced ginger. Toss the chicken until it is evenly coated. Let it marinate for about 10 minutes to enhance the flavor.
- While the chicken is marinating, prepare your mixed vegetables. If using fresh vegetables, wash and chop them into bite-sized pieces. If using frozen vegetables, you can use them directly from the freezer.
- Heat a large skillet or wok over medium-high heat. Add 2 tablespoons of olive oil and allow it to heat up for about 1 minute.
- Once the oil is hot, add the marinated chicken to the skillet. Stir-fry the chicken for about 5-7 minutes, or until it is cooked through and no longer pink in the center. Make sure to stir frequently to ensure even cooking.
- After the chicken is fully cooked, add the mixed vegetables to the skillet. Stir well to combine with the chicken. Continue to stir-fry for another 5-7 minutes, or until the vegetables are tender but still crisp.
- Pour the remaining 2 tablespoons of soy sauce over the chicken and vegetable mixture. Stir well to coat everything evenly. Season with salt and pepper to taste.
- Cook for an additional 1-2 minutes to allow the flavors to meld together. Be careful not to overcook the vegetables; they should retain some crunch.
- Once done, remove the skillet from heat. Serve the chicken vegetable stir fry hot over cooked rice or noodles, if desired. Enjoy your delicious and healthy meal!
Tips
- Prep is Key: Have all ingredients chopped and ready before you start cooking. Stir-frying moves quickly, so mise en place is crucial.
- High Heat is Your Friend: Use a wok or large skillet and keep the heat at medium-high to get that perfect sear on your chicken and crisp-tender vegetables.
- Don't Overcrowd the Pan: Cook in batches if necessary to ensure your chicken and vegetables get a nice golden color instead of steaming.
- Marinating Matters: Even a short 10-minute marinade can dramatically boost the flavor of your chicken.
- Frozen Vegetable Hack: If using frozen veggies, don't thaw them first. Add them directly to the hot pan for the best texture.
- Customize Your Flavor: Feel free to add red pepper flakes, sesame oil, or your favorite Asian-inspired sauce to make this recipe uniquely yours.
Nutrition Facts
Calories: 300kcal
Carbohydrates: 12g
Protein: 30g
Fat: 15g
Saturated Fat: 2g
Cholesterol: 80mg
