Chicken and Mixed Vegetables Stir fry is a simple and easy weeknight dinner, which makes it an excellent weekend meal as well.
My family typically seeks for stir-fry ones a week, so since we have so many amazing versatile stir-fry recipes I change vegetables or meat.
Every so often, I make it completely meatless. It completely depends on what we desire or have on hand.
CHECK MY AMAZING ASIAN INSPIRED MEALS INCLUDING MANY STIR FRY RECIPES.
I like prepping this ahead of time and freezing the ingredients, so it is relatively straightforward to put it together for a quick weeknight meal.
I thoroughly recommend getting some fridge or freezer bags or containers with lids and prep those ingredients ahead. It is life changing. I tried meal prep and that failed miserably.
I grill and prep everything for a whole week, but my kids devour meat before my week even ends. So, for me personally, it was really not worth it. That being said, chopping vegetables ahead and placing it in the container just makes it easier for me to put together one meal.
I have a feeling that you will enjoy this Chicken and Mixed Vegetables Stir-fry as much as we did. It is just a wholesome meal that everyone enjoys.
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Also, I have separated everything into sections since so many of you like that with my CASHEW CHICKEN RECIPE.
It is one of the most popular recipes from Asian inspired meals on my blog. So I have felt that you might enjoy all of my Asian influenced dishes.
If you try this stir fry or any other of my recipes from the blog, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking Thank you so much in advance!
Chicken and Mixed Vegetables Stir-Fry
Ingredients
- 1 lb Chicken Tenders
- 1/8 tsp. Salt + Ground black pepper a generous pinch
- 1/2 tsp Ginger minced or sliced (1/2 teaspoon Ginger powder could be used)
- 1 tbsp. Oil
- 3 cloves Garlic cloves mixed or sliced (garlic powder could be used)
- 1 inch Ginger minced or sliced (1/2 teaspoon Ginger powder could be used)
- SAUCE (for one meal)
- 1-2 tbsp. Gochujang Korean Chili Paste
- 1 tbsp. Honey
- 5 tbsp. Water
- Soy Sauce to taste
- VEGETABLES
- 1 tbsp. Oil
- Stir Fry Mixed Veggies any on hand, frozen or fresh; peas, carrots, broccoli, mushrooms, etc.
- 2 Garlic cloves mixed or sliced
- 1/2 onion diced or sliced
- Soy sauce to taste
- RICE -Read instruction on the rice package/ or you may use noodles
- 1 1/2-2 cup/s Premium Rice
- Water
- 1/4 teaspoon Salt
- Garnish
- Green Onion
- Toasted Sesame Seeds
- Red Chili Flakes
Instructions
CHICKEN:
- Cut Chicken tenders (chicken breast could be used) into bite-size pieces. Place in the large bowl and add salt, ground black pepper, and dried parsley.
- Heat the wok and add oil, cook chicken over medium-high heat. Before the chicken is almost done, add garlic and ginger; stir it and cook with chicken until chicken is completely done about 5-6 minutes.
SAUCE:
- While chicken is cooking, combine together 2 tbsp. Gochujang (Korean Chili Paste), 1 tbsp. Honey, 5 tbsp, water and Soy Sauce to taste.
- Mix it well and set aside. You do not need much soy sauce since the chili paste was seasoned already.
VEGETABLES:
- In the other pan, stir-fry vegetables. You can use any vegetable that you have; broccoli, carrots, peas, mushrooms, peppers, etc. You can use Asian frozen veggie combo, or use fresh vegetables.
- Add a bit of oil to the pan and stir-fry until veggies are cooked but not overcooked. They need to still have a bit of crunch. If they are fresh add a bit of water so they soften faster, and if they are frozen you may defrost them and just stir fry for a minute or two until they are heated through.
- RICE: Cook rice according to the package.
ASSEMBLY:
- Pour sauce over the chicken and stir.
- Add vegetables and stir to combine everything.
- Cook for a few minutes or until the sauce gets thicker.
- Serve it over rice (OR noodles)
- Garnish it with toasted sesame seeds, green onions, and chili flakes.
Notes
You may use firm TOFU instead of chicken, or pork as well as thinly sliced beef. If you do not like GOCHUJANG or do not have it, you can omit and use 1 tbsp Oyster sauce. Oyster sauce is packed with sodium so be aware when adding soy sauce to the sauce mixture. I made a large amount of sauce that's why it looks a lot on the picture. I like to save it for later. GOCHUJANG is spicy, so if you cannot handle spicy you may use 1/2 tbsp. to 1 tbsp.