Frozen vegetables are one of the most underutilized kitchen staples. Not only are they convenient, but their nutrient content is comparable and sometimes better to their fresh counterparts! When it comes to fresh produce that is in season, there’s nothing better then a crisp apple in the fall or roasted butternut squash in the winter. No matter where you live though, there will always be times when foods you love just aren’t at their prime.
Frozen vegetables are a great alternative because they’re frozen at peak freshness. Fresh produce undergoes a lot of wear and tear during the production process before making it to the grocery store; certain vitamins and minerals are more susceptible to degradation by light or oxidation and will decrease after being harvested. Since frozen can last in the freezer for a while, you really are getting more bang for your buck!
Today I’m using almost entirely frozen vegetables to make a simple and quick stir fry. This recipe uses chicken, but you could just as easily substitute shrimp, beef, tofu or seitan. The same goes for vegetables; the recipe is completely adaptable and can be modified to fit your preferences!
This recipe also uses my Homemade Teriyaki Sauce.In the store, teriyaki sauce can run anywhere from $3-4 a bottle. My recipe costs you only $1.10 and only 10 minutes of your time! This quick and easy dinner won’t disappoint; you really can’t go wrong with any combination you choose!
- Cooked rice (for serving)
- Frozen vegetable medley (choose whatever kinds you like; you want ~4 cups in the end) – carrot coins, stir fry blend, broccoli, peas, cauliflower, etc.
- 1/2 medium onion, chopped
- 1 tablespoon canola oil
- 2 medium sized chicken breast (~1 lb. of chicken total), diced in small chunks
- 1/4 cup teriyaki sauce (see below)
- 1/3 cup soy sauce
- 1 cup water
- 2/3 cup brown sugar
- 1 tablespoon vinegar (rice wine or white distilled)
- 2 tablespoons minced garlic
- 1/2 teaspoon ground ginger
- 1 tablespoon sambaal (optional but adds some heat)
- 1 tablespoon cornstarch + 2 tablespoons water
- Make rice –combine rice and water in rice cooker, instant pot or on the stove top. Cook following directions on the bag. You can also buy pre-cooked rice if you prefer for convenience
- Make sauce – combine soy sauce, water, brown sugar, vinegar, minced garlic, ground ginger and sambaal in a small sauce pot
- Heat on medium. Bring to a boil and cook stirring often for ~5 minutes.
- Combine cornstarch and extra water in a small bowl. Mix completely to create a slurry and add to the sauce pot
- Cook on medium-low until mixture thickens. Stir often. This should take anywhere from 2-5 minutes.
- Remove from heat and set aside for later
- Make stir fry – In a large pan or wok, heat oil on medium-high heat
- Add onion and cook until slightly translucent
- Add diced chicken. Cook until browned.
- Add mixed frozen veggies and cook until thawed
- Once thawed, add teriyaki sauce to pan and mix to combine. Cook for about 5 minutes to allow the flavors to infuse
- Serve with rice and other toppings (sriracha, honey roasted peanuts, cilantro, etc.)