Name: Simple Healthy Chicken Stir Fry with Frozen Vegetables
Cook time: 5 min
Cuisine: 19
Ingredients: 2 lbs Chicken Breast; 4 Cups Frozen Stir Fry Vegetable Blend; 2 Tbsp Coconut Oil; 2 Large Cloves of Garlic; 1 Tbsp Grated Fresh Ginger; 1 tsp Garlic Powder; 1 tsp Season Salt; 2 Tbsp Rice Wine Vinegar; 2 Tbsp Low Sodium Soy Sauce; 1 tsp Fish Sauce; 1 tsp Sesame Oil

Nutrition: 332 Calories | 3.6g Net Carbs | 49.4g Protein | 10.7g Total Fat

Enjoy a healthy meal fast with this easy chicken stir fry with frozen vegetables and a quick garlic ginger sauce for lots of flavor.

It’s always fun experimenting with recipes and making fancy meals. But it’s been busy around my house lately, and I haven’t really had the energy or time to make extravagant meals in the kitchen. And it’s times like these that I love having some easy go-to recipes that are tasty and healthy. This chicken stir fry with frozen vegetables is just that kind of meal. It’s quick, it’s easy, and it’s healthy too.

Prepare the Chicken Breast

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Since we’re using frozen vegetables for this meal, the only prep work is the chicken. So, cut up some boneless, skinless chicken breast into cubes. They should be bite sized pieces that are about the same size. I like 3/4″-1″ pieces. Then, put all the cut up chicken into a bowl along with seasoning salt and garlic powder. Toss the chicken around until all the pieces are seasoned.

Stir Fry the Chicken

Once the chicken is seasoned, add coconut oil to a large pan or wok. Heat the pan over medium to medium-high heat. Once the oil is melted, add in the cubed chicken. Stir it around, and then spread it out in an even layer in the bottom of the pan. Cook the chicken, stirring occasionally until it’s all cooked through. Because the chicken is in small pieces, it will cook quickly, about five minutes. You can tell that the chicken is cooked through if you can cut a piece in half easily with your cooking spoon. When the chicken is golden and cooked through, remove it from the pan so it doesn’t overcook.

Stir Fry the Frozen Vegetables

Once the chicken is done, it’s time for the vegetables. Add your frozen stir fry vegetable mix to the hot pan and turn the temperature down a little bit. Then, spread the vegetables out evenly and cover the pan with a lid. As the frozen vegetables thaw, they will start to steam. Steam the vegetables, stirring occasionally until they are almost fully cooked. It’ll take about eight minutes.

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When choosing frozen vegetables for stir fry, I like to choose the mixes that don’t include sauce. That way we avoid the unnecessary added sugar. Mixed vegetables are a great way to encourage kids to eat more veggies and try new ones. My kids don’t always like all the vegetables, and they don’t like the same vegetables either. When I offer a vegetable variety, the kids always eat some of them, and they also have an opportunity to try something new.

Easy Stir Fry Sauce from Pantry Staples

As soon as the vegetables are almost fully cooked, it’s time to add your sauce ingredients. You’ll need fresh grated ginger, crushed garlic cloves, soy sauce, fish sauce, and rice wine vinegar. Stir everything together. Then, add the chicken back to the pan. Mix your stir fry and let it simmer for another minute or two in the sauce. Finally, remove your pan from the heat and serve.

This stir fry sauce is very flavorful and only requires a few ingredients from your pantry. Fish sauce might not be a pantry staple for you, but maybe it should be. It’s inexpensive and adds a lot of great flavor to many asian dishes. You can find it in the asian aisle at the grocery store. When you buy your rice wine vinegar, make sure it’s not the seasoned kind. The seasoned rice wine vinegar has extra sugar that you don’t need. And my last tip is this, keep chucks of peeled, fresh ginger in the freezer so you can have that fresh flavor whenever you need it.

Other recipes to check out: One Pan Chicken Florentine, BLT Frittata, and Shrimp Pad Thai.