chicken frozen stir fry vegetables and ricr recipe Chicken Frozen Stir Fry Vegetables And Rice Recipe Made Easy

Looking for a quick, nutritious, and flavorful meal that fits perfectly into your busy schedule? This Chicken with Frozen Stir Fry Vegetables and Rice recipe is the answer!

It combines tender chicken breast with a vibrant mix of frozen vegetables and fluffy rice, making it a perfect weeknight dinner that’s both satisfying and easy to prepare. Whether you’re a novice cook or a kitchen pro, this recipe will help you whip up a wholesome dish in under 30 minutes without compromising taste or nutrition.

Frozen stir fry vegetables offer convenience and variety, allowing you to enjoy a colorful medley of veggies all year round. Paired with juicy chicken and fluffy rice, this meal is balanced and can be customized to your taste with simple sauces and spices.

Plus, it’s a fantastic way to get your family to eat more veggies without any fuss. Ready to dive into this delicious, stress-free cooking adventure?

Let’s get started!

Why You’ll Love This Recipe

This recipe is a powerhouse of benefits that make it a staple for any home cook:

• Convenience: Using frozen vegetables means no chopping or prepping—just toss and cook.
• Healthy and Balanced: Packed with lean protein, fiber-rich veggies, and satisfying carbs, this dish fuels your body right.
• Quick and Easy: Perfect for busy weeknights when time is limited but you want a homemade meal.
• Versatile: Customize with your favorite sauces, spices, or swap vegetables based on what you have.
• Kid-Friendly: The mild flavors and colorful veggies make it appealing to even picky eaters.

Ingredients

• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• 3 cups frozen stir fry vegetables (such as broccoli, bell peppers, snap peas, carrots)
• 1 ½ cups long-grain white rice
• 3 cups water or chicken broth (for cooking rice)
• 2 tablespoons vegetable oil (or sesame oil for extra flavor)
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated (optional but recommended)
• 3 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon oyster sauce (optional)
• 1 teaspoon honey or brown sugar
• Salt and pepper to taste
• 1 teaspoon cornstarch mixed with 2 tablespoons water (for thickening sauce)
• 2 green onions, sliced (for garnish)
• Sesame seeds (optional garnish)

Equipment

• Large skillet or wok
• Medium saucepan with lid (for cooking rice)
• Cutting board and knife
• Measuring cups and spoons
• Mixing bowl
• Wooden spoon or spatula
• Small bowl (for cornstarch slurry)

Instructions

1. Cook the rice: Rinse the rice under cold water until the water runs clear. In a medium saucepan, bring 3 cups of water or chicken broth to a boil. Add the rice, cover, and reduce to a simmer. Cook for 15-18 minutes until the rice is tender and liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.
2. Prepare the sauce: In a small bowl, combine soy sauce, oyster sauce, honey (or brown sugar), and set aside.
3. Cook the chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook for 5-6 minutes until browned and cooked through. Remove chicken from skillet and set aside.
4. Sauté aromatics: In the same skillet, add the remaining 1 tablespoon of oil. Add minced garlic and grated ginger and sauté for about 30 seconds until fragrant.
5. Cook vegetables: Add the frozen stir fry vegetables directly to the skillet. Stir fry for 5-7 minutes until vegetables are heated through but still crisp.
6. Combine chicken and sauce: Return the cooked chicken to the skillet. Pour the prepared sauce over the chicken and vegetables. Stir well to coat everything evenly.
7. Thicken the sauce: Stir the cornstarch slurry (1 tsp cornstarch + 2 tbsp water) and pour it into the skillet. Cook for another 2 minutes, stirring constantly until the sauce thickens.
8. Serve: Fluff the rice with a fork and serve topped with the chicken and vegetable stir fry. Garnish with sliced green onions and sesame seeds if desired.

Tips & Variations

“For extra flavor, marinate the chicken in soy sauce and ginger for 15 minutes before cooking.”

• Swap proteins: Try shrimp, tofu, or beef instead of chicken for variation.
• Vegetable mix: Use any frozen vegetable blend you prefer — cauliflower, green beans, or mixed peppers work great.
• Rice alternatives: Substitute white rice with brown rice or quinoa for a healthier twist.
• Spice it up: Add a dash of chili flakes or sriracha sauce if you like heat.
• Make it gluten-free: Use tamari or coconut aminos instead of soy sauce and ensure oyster sauce is gluten-free or omit it.

Nutrition Facts

Serving Suggestions

This dish shines on its own but pairs beautifully with these complimentary sides and extras:

• A fresh cucumber salad with a light vinaigrette for a refreshing crunch.
• Steamed dumplings or spring rolls for a more substantial Asian-inspired meal.
• Drizzle some extra sesame oil or sprinkle crushed peanuts on top for added texture.
• Try serving alongside Vegetable Alfredo Recipes for Creamy, Healthy Dinners for a fun fusion twist.

Conclusion

Incorporating chicken, frozen stir fry vegetables, and rice into one simple recipe offers a quick, nutritious, and delicious meal perfect for any day of the week. Its ease of preparation and flexibility make it a go-to for those who want a wholesome dinner without spending hours in the kitchen.

Whether you’re cooking for yourself, a family, or entertaining guests, this recipe delivers hearty flavors and colorful veggies that everyone will enjoy. Plus, the ability to customize it with different veggies or sauces means it never gets boring!

If you enjoyed this recipe, be sure to check out other fantastic dishes like Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for dessert or explore more wholesome meal ideas in Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas.

For those looking for more bread baking inspiration, the Vegan Bread Machine Recipe for Soft, Delicious Loaves is a must-try!

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