Frozen veggies to restaurant-quality stir fry: the easy step-by-step guide

Stir-frying is a culinary technique that combines tantalizing flavors, vibrant colors, and a delightful crunch in every bite. With the convenience of frozen vegetables, you can now enjoy this delectable dish in a matter of minutes. Here’s a comprehensive guide on how to make chicken stir fry with frozen veggies:

Ingredients:

• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 bag (16 ounces) frozen mixed vegetables
• 1/2 onion, chopped
• 1/2 red bell pepper, chopped
• 1/4 cup soy sauce
• 1/4 cup water
• 2 tablespoons brown sugar
• 1 tablespoon sesame oil
• 1 teaspoon ground ginger
• 1/2 teaspoon garlic powder
• 1/4 teaspoon red pepper flakes (optional)

Instructions:

1. Prepare the Chicken:

• Season the chicken pieces with salt and pepper. In a large nonstick skillet, heat 1 tablespoon of vegetable oil over medium-high heat.
• Add the chicken and cook until browned on all sides. Remove from the skillet and set aside.

2. Sauté the Vegetables:

• Add the remaining 1 tablespoon of vegetable oil to the skillet. Sauté the onion and bell pepper until softened, about 5 minutes.

3. Add the Frozen Veggies:

• Stir in the frozen mixed vegetables. Cook according to the package directions, usually for 5-7 minutes.

4. Make the Sauce:

• In a small bowl, whisk together the soy sauce, water, brown sugar, sesame oil, ginger, garlic powder, and red pepper flakes (if using).

5. Return the Chicken:

• Add the cooked chicken back to the skillet with the vegetables. Pour the sauce over the chicken and vegetables.

6. Simmer and Thicken:

• Bring the mixture to a boil, then reduce heat and simmer for 5-7 minutes, or until the sauce has thickened.

7. Serve:

• Serve the chicken stir fry with frozen veggies over rice or noodles. Garnish with fresh cilantro or green onions, if desired.

Tips for Success:

• Use a high-quality soy sauce for a richer flavor.
• Add other vegetables to your stir fry, such as broccoli, carrots, or snap peas.
• If you don’t have frozen mixed vegetables, you can use a combination of frozen peas, corn, and carrots.
• Don’t overcook the vegetables, as they will become mushy.
• Serve the stir fry immediately for the best flavor and texture.

Variations:

• Spicy Stir Fry: Add an extra 1/4 teaspoon of red pepper flakes to the sauce for a spicy kick.
• Teriyaki Stir Fry: Replace the soy sauce with teriyaki sauce.
• Pineapple Stir Fry: Add 1 cup of chopped fresh pineapple to the vegetables.
• Cashew Stir Fry: Sprinkle 1/2 cup of chopped cashews over the stir fry before serving.

Nutritional Information:

One serving of chicken stir fry with frozen veggies (about 1 cup) contains approximately:

• Calories: 250
• Fat: 10 grams
• Protein: 25 grams
• Carbohydrates: 20 grams

FAQs:

Q: Can I use fresh vegetables instead of frozen vegetables?
A: Yes, you can use fresh vegetables, but you will need to blanch them before stir-frying.

Q: How do I store leftovers?
A: Leftover stir fry can be stored in an airtight container in the refrigerator for up to 3 days.

Q: Can I freeze the stir fry?
A: Yes, you can freeze the stir fry for up to 2 months. Thaw it in the refrigerator overnight before reheating.