First, cut your chicken into bite-sized chunks. If you’re clumsy like me, “bite-sized” means “whatever shape it ends up.” Nobody cares. Toss it in a bowl with a splash of soy sauce and a pinch of pepper. Let it sit while you do… nothing else. That’s your marinade.
Now, heat your pan on high heat. Add a glug of oil—peanut or sesame is amazing, but vegetable oil is totally fine. When it’s shimmering (read: hot enough to make a drop of water sizzle), toss in the chicken. Don’t crowd the pan, unless you like steamed chicken, which is sad. Cook it for 4-5 minutes, until it’s golden and looks like a tiny, delicious chicken nugget.
Here’s the fun part: remove the chicken from the pan and set it aside. Don’t wash the pan! Those browned bits are flavor gold. Now, throw in your frozen veggies directly from the bag. Yes, straight from frozen. No thawing. The pan will hiss and steam like a tiny dragon, and that’s perfect.
Bringing It All Together
Stir those frozen veggies around for about 3-4 minutes, until they’re hot and slightly charred. Add your garlic (minced, or squeezed from a tube—we don’t judge) and stir for 30 seconds until it smells like heaven. Then, toss the chicken back in.
Now for the sauce: a generous splash of soy sauce, a dash of sesame oil if you have it, and maybe a pinch of sugar. Stir-fry everything together for one minute. The veggies will get coated in that salty, savory goodness, and the chicken will soak up all the flavor. It’s a party in a pan.
How To Stir Fry Frozen Vegetables With Chicken at Jeffery Thompson blog
If you want it saucy, add a tiny splash of water and stir. If you want it crispy, let it go a bit longer. You are the captain of this stir-fry. Own it.
