Go Back

7) Chicken Stir-Fry with Frozen Veggies

Simple, salty, and done in about 15 minutes flat. This is my "I completely forgot to plan dinner" recipe. A bag of frozen mixed vegetables and a few pantry staples pull it together fast, and the cornstarch trick at the end gives you a proper thick sauce instead of a watery pan of sadness.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound boneless skinless chicken breasts, cut into small pieces
  • 1 12-ounce bag frozen mixed vegetables
  • 2 tablespoons vegetable oil
  • 3 tablespoons soy sauce
  • 2 cloves garlic minced
  • 1 teaspoon cornstarch
  • 2 tablespoons water
  • 2 cups cooked white rice

Method
 

  1. Place a large pan on the stove and turn the heat to medium-high.
  2. Add 1 tablespoon oil and let it heat for 30 seconds.
  3. Put the chicken in the pan and spread it out in one layer.
  4. Cook for 5–7 minutes, stirring often, until the chicken is no longer pink.
  5. Remove the chicken from the pan and set it on a plate.
  6. Pour the remaining oil into the pan.
  7. Add the frozen vegetables and cook for 4–5 minutes, stirring until hot.
  8. Stir in the garlic and cook for 30 seconds.
  9. Mix cornstarch and water in a small bowl, then pour it into the pan with the soy sauce.
  10. Return the chicken to the pan and stir for 2–3 minutes until the sauce thickens.
  11. Serve over warm rice.