This quick and easy chicken stir fry with veggies uses just a few ingredients and is perfect for a busy weeknight. No more takeout needed!

Stir fry is a great way to throw a bunch of different veggies together and make a satisfying, savory meal.

And I adore - and so do many of you - my honey garlic chicken stir fry. Such good flavor.

But today, we're going super duper easy. The easiest. The easiest ever. Yeah, I'm willing to go there.

Why? Cause we're using chicken breasts, frozen veggies and store-bought sauce.

Yup, we're just cooking things, warming things and mixing it all together. Probably once you've made this once or twice, you won't even need the recipe.

(I love that, means I don't have to really use my brain come dinnertime, when my brain is already done for the day anyway.)

And today's version means we get to use LOTS of veggies without any extra work.

Cause I love having a smorgasbord of veggies in my stir fry. Broccoli, peppers, carrots, onion, snap peas, the adorable mini corn cobs, mushrooms, water chestnuts - bring ‘em on!

I just don’t always want to have to buy a ton of different veggies, only to use a tiny bit of each in a stir fry.

Now, you can certainly go to the salad bar section of your grocery store and do your vegetable shopping there.

Or, you can have a bag of frozen mixed stir fry veggies on hand in your freezer at all times, so you can whip up this dinner in less time than it would take to get delivery.

Winning at life!

OK, let’s get cooking.

Now, I’ve got some notes, tips and substitutions coming up below on how to make chicken stir fry. Just tryin’ to be helpful.

If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.

Ingredient Notes

• Rice: We love brown rice, but white rice or basmati rice works great, too. You could even use a quick cook rice or frozen rice to make this recipe even faster.
• Chicken: I always go with boneless, skinless chicken breasts but you could also substitute chicken thighs or use a mix if you'd like.
• Frozen Veggies: We use an entire 1-pound bag for two adults cause I like LOTS of veggies. You could certainly stretch it to use it for 4 people. Or add any extra veggies you have in your fridge or freezer (broccoli, peppers, snow peas, carrots). Or use 2 bags of frozen veggies and load up like me! And feel free to pick whatever mix of frozen veggies you like best.
• Stir Fry Sauce: I use House of Tsang’s classic stir fry sauce and love it. You can also sub a different brand, or go for a spicy or flavored stir fry sauce; whatever you enjoy most!
• Soy Sauce: You can serve extra soy sauce at the table if anyone wants more.

And this dish couldn’t be easier to put together.

Easy Instructions

1. First, start your rice. I prefer brown rice, but white or basmati is fine, too.
2. Heat your wok or large non-stick pan over medium high and cook the chicken for a few minutes.
3. Remove the chicken from the pan (so it doesn't overcook or get tough) and add the frozen veggies to the pan.
4. Once the veggies are tender, return the chicken to the pan and add the sauce.
5. Let everything simmer together to warm up - and to finish cooking the chicken - for a minute or two and voila! Dinner is served!

If you have leftover or frozen rice that you can heat up, that would make this dinner even quicker and easier.

No more take-out needed.

I bet you can’t get that kind of service from your local Chinese take-out.

Try making your own homemade chicken stir fry and see how very easy it is!

Happy cooking!

XO,

Kathryn

P.S. You can also check out my pork and broccoli slaw stir fry for a different version.

And see all of my chicken recipes in under 15 minutes for more fast weeknight dinners!