This post may contain affiliate links. Please read our disclosure policy.

You’ll love Chicken Stir Fry With Frozen Vegetables for a quick and super easy 30-minute weeknight meal that delivers tender chicken, crispy veggies, and a delicious homemade sauce over rice. The frozen vegetables eliminate all the prep work – no washing, chopping, or measuring individual veggies. Just heat your skillet and you’re halfway there!

A white bowl filled with fluffy white rice, topped with chicken stir fry with vegetables—broccoli, carrots, and greens—garnished with sesame seeds. A blurred pan of similar food sits in the background.


 

Table of Contents

👩‍🍳 Using frozen vegetables and affordable chicken pieces makes this an economical recipe that doesn’t compromise on taste. You probably have most of the sauce ingredients in your pantry already!

My 2 Best Tips For Making Chicken Stir Fry With Frozen Vegetables

Master The Heat Control: Medium to medium-high heat is your sweet spot. Too low and your chicken will steam rather than sear; too high and your sauce will burn before it has time to thicken properly. Listen for that gentle sizzle – that’s your indicator that the temperature is just right.

Let the Sauce Work Its Magic: When you pour that sauce over your cooked chicken, resist the urge to add the vegetables immediately. Let it bubble and thicken for about 3 minutes, stirring constantly. You’ll watch it transform from that initial muddy brown to a gorgeous, glossy reddish color that coats the chicken beautifully.

Melissa in her kitchen smiling in front of the starting ingredients for the chicken the quinoa salad and skillet chicken on the wood block in front of her

🩷 Melissa

This is a super easy stir fry meal that takes less than a half-hour to throw together! It’s always a winner in our house, and I think you’ll want the recipe in your quick meal rotation, too.

You can customize this to your liking — do noodles instead of rice, add different veggies, try new sauces, and just have fun with it.

Bonus: Because this recipe is so simple it tends to be very cost effective!

4.91 from 11 votes

Chicken Stir Fry With Vegetables

By: Melissa Griffiths
You'll love Chicken Stir Fry With Frozen Vegetables for a quick and super easy 30-minute weeknight meal that delivers tender chicken, crispy veggies, and a delicious homemade sauce over rice. The frozen vegetables eliminate all the prep work – no washing, chopping, or measuring individual veggies. Just heat your skillet and you're halfway there!
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 6
Pin Recipe Rate Recipe Print Recipe
Save This Recipe!
Get this sent to your inbox, plus get new recipes from us every week!

Ingredients 

  • 2 pounds chicken, cut into bite-sized pieces
  • 3 tablespoons olive oil
  • 1 package frozen stir fry vegetables
  • hot cooked rice, about 6 cups cooked

For the sauce:

  • 3 tablespoons cornstarch
  • ½ cup cold water
  • 1 teaspoon garlic powder
  • ½ teaspoon ground ginger
  • ⅓ cup honey
  • ½ cup soy sauce
  • ¼ cup vinegar, white or rice
  • 1 cup chicken broth
  • 1 pinch of red pepper flakes, optional

Instructions 

  • Heat a large nonstick or cast iron skillet over medium to medium-high heat. Add the oil and heat for 30 seconds. Add the chicken and cook until the chicken is cooked through and no longer pink in the center.
  • While the chicken is cooking, add all of the sauce ingredients to a quart mason jar, top with the lid, and shake well to combine.
  • When the chicken is cooked through, reduce the heat to medium and pour the sauce over the chicken. Stirring continuously, cook until the sauce thickens and the color changes from a muddy brown to a cleaner, reddish color. This should take about 3 minutes.
  • Add the frozen vegetables, and cook until the veggies are heated through.
  • Serve the chicken, sauce, and veggie mixture over hot cooked rice, and garnish with chopped green onion and sesame seeds if desired. Enjoy!

Notes

Fresh or Frozen:
  • Feel free to use fresh chopped veggies if you’d like; frozen ones just make things really easy. This is an easy recipe to use for what veggies and meat you like or have on hand and to clean out the refrigerator since it’s very flexible!
  • Cut your vegetables and meats into thin, even pieces. This ensures they cook quickly and evenly. If your frozen veggies are bigger chunks, just break them into smaller pieces with your hands.
Oil Choices: Use an oil with a high smoke point like peanut oil, grapeseed oil, or vegetable oil. These oils can withstand the high heat of stir-frying without burning!
Best Sauce Ingredients: Use a combination of soy sauce, oyster sauce, hoisin sauce, rice vinegar, and sesame oil to create a balanced and flavorful sauce. Experiment and customize it to your family’s taste preferences.
Recipe Variations & Substitutions:
  • Beef or shrimp are good too!
  • Frozen or fresh vegetables
  • Rice or noodles
  • Powdered or fresh garlic and ginger
  • Rice vinegar goes great

Nutrition

Serving: 1 of 6 servings, Calories: 325kcal, Carbohydrates: 21g, Protein: 35g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.02g, Cholesterol: 98mg, Sodium: 1404mg, Potassium: 626mg, Fiber: 0.3g, Sugar: 16g, Vitamin A: 55IU, Vitamin C: 2mg, Calcium: 16mg, Iron: 1mg
Like this recipe? Rate and comment below!
stir fry chicken and vegetables in a skillet next to chopsticks and bowls of white rice.

How To Make Chicken Stir Fry Using Frozen Vegetables

  1. Cook until the chicken is cooked through and no longer pink in the center.
  2. While the chicken is cooking, add all of the sauce ingredients to a quart mason jar, add a lid, and shake well to combine.
  3. When the chicken is cooked through, pour the sauce over the chicken. Stirring continuously, cook until the sauce thickens.
  4. Add the frozen vegetables, and cook until the veggies are heated through.
6 photo collage of the quick and easy stir fry in the process.

Recipe FAQs

How can I make stir fry spicier?

If you’d like the sauce a bit spicier, make it a few hours ahead of time with the red pepper flakes. Let the sauce rest in the fridge and re-shake it before you are ready to use. Letting the pepper flakes sit in the sauce will give them time to release more of their heat.

How do I prevent lumps from forming in the sauce?

To ensure there are no cornstarch lumps in the sauce, I recommend combining the cornstarch and the cold water and shaking those together well before adding the additional ingredients.

What else can I serve stir fry with?

If you don’t want to make rice or want to try something else, another great option for a stir-fry is to serve it with salad, fruit, steamed veggies, egg rolls or dumplings, or noodles. You can even change your rice to fried rice if you want to try something different!

stir fried sticky saucy chicken and veggies in a pan and then the served on the side over rice in a white bowl.

Expert Tips

  • Fresh Herbs For Garnish: Add fresh herbs like cilantro or green onions at the end of cooking for added freshness and flavor.
  • Prevent Burning: As the name suggests, stir-frying involves continuously stirring the ingredients to ensure even cooking and to prevent sticking or burning!
  • Cook Meat In Batches: When cooking the meat, it’s best to cook in batches. If you overcrowd the pan, the meat will steam rather than fry.

More Easy Chicken Dinner Recipes To Try

Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!

About Melissa Griffiths

Read More About Me
4.91 from 11 votes

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




28 Comments

  1. Rosemary Lindle says:

    Really, really good!! I regularly make Asian dishes, but I was really tired and wanted something that I could pull together quickly! I used ingredients that I had on hand, zucchini, red peppers, mushrooms, onions and tofu. I also added sambal olek and dry sherry to the sauce. It was so very good….def going to use it again even with frozen veggies!!!

    Reply
  2. Sallee says:

    5 stars
    This was fantastic & so quick! Wish I’d read the comments & halved the sauce, but will do that next time. Will make this again, for sure. I used coconut aminos instead of soy sauce…best stir fry sauce I’ve made! Thanks!

    Reply
  3. April says:

    5 stars
    OMG!! So delicious!!! My husband’s first bite was followed by “Mmmm!” which I took as a win! Cooked a chicken in the crock pot all day and used that meat with frozen stir fry veggies. Super easy & quick!!! Thank you for this!!!

    Reply
  4. Pamela Young says:

    4 stars
    I think this made too much sauce but my family loved it. I think I may 1/2 the sauce next time so the veggies and meat aren’t swimming in it. I used 2 packages of Birds Eye 10.8 oz frozen vegetables (broccoli, carrots, sugar snap peas and water chestnuts).

    Reply
  5. Mel says:

    5 stars
    I made this tonite. I halfed the recipe since I had about 1 lb of chicken. The sauce does change right before your eyes from muddy brown to glossy and gorgeous! I’ll be making this again for sure. Super easy and fantastic!

    Reply
  6. HR Woods says:

    5 stars
    Made this tonight, it was delicious! Excited to try allllllll the things here, thanks so much!

    Reply
  7. Mark says:

    I have the Costco bag, it’s 5.5lbs. When you say “1 package frozen stir fry vegetables” do you really mean 16oz, like other recipes call for? Or is this really meant for the 5.5lb bag.

    Thanks!

    Reply
    1. Melissa says:

      LOL, definitely more like 16 ounces. I’ll note that in the recipe.

  9. Casey says:

    5 stars
    Love this recipe! It’s now in our rotation of family favorites. I did change one thing and that was to cut the amount of cornstarch in half (but all of the other sauce ingredients I used in the full amount in the recipe). I felt like the sauce wasn’t “saucy” enough with the full amount of cornstarch, but that is definitely personal preference. If you want a quick and easy stir fry recipe, this one is great!

    Reply
    1. Melissa says:

      Great tip on how to make the sauce a little more “saucy” thank you for commenting and sharing! It’s always so welcome, helpful, and appreciated!

    2. Z says:

      I did the cornstartch in half and it was way too runny, like watery. Would not recommend.

  10. Susan says:

    5 stars
    This is a delicious, no-fuss stir fry that is quick to make. I used white wine vinegar, a pinch of red pepper flakes and put the marinade in the fridge as suggested. It turned out wonderfully. My family loved it!

    Reply
    1. Melissa says:

      So glad that you liked it! Thank you for coming back to let me know!