Description
This Homemade Freezer Stir Fry is a quick and delicious meal perfect for busy weeknights. Featuring tender chicken breast and a colorful mix of fresh or pre-frozen vegetables in a savory sesame soy sauce, this stir fry can be made fresh or prepped ahead as a freezer meal. Ready in just 45 minutes, it’s an easy way to enjoy homemade Asian-inspired flavors served over rice or noodles.
Ingredients
Chicken and Marinade
- 1 lb boneless, skinless chicken breasts, sliced into bite-sized pieces
- 3/4 cup chicken broth
- 3 tbsp soy sauce
- 2.5 tbsp brown sugar
- 1 tbsp sesame oil
- 1 tbsp sesame seeds
- 1 tbsp cornstarch
- 2 tsp minced fresh ginger
- 3 cloves garlic, minced
- 1 pinch red pepper flakes (optional)
Vegetables and Other
- 4-6 cups fresh or pre-frozen vegetables, chopped into bite-sized pieces
- 3 tbsp vegetable oil
- Cooked rice or noodles, for serving
- Extra sesame seeds (optional, for garnish)
Instructions
- Prepare Marinade: In a medium bowl, whisk together chicken broth, soy sauce, brown sugar, sesame oil, sesame seeds, cornstarch, minced ginger, garlic, and red pepper flakes (if using) until smooth and combined.
- Prepare Vegetables: Wash and chop vegetables into bite-sized pieces for quick and even cooking.
- Marinate Chicken: Place sliced chicken in a separate bowl or bag and add 4 tablespoons of marinade. Let chicken marinate for 15 minutes to absorb flavors.
- Cook Chicken: Heat vegetable oil in a wok or large skillet over high heat. Add marinated chicken and stir constantly for 3-4 minutes until the chicken is cooked through and no longer pink inside. Remove chicken from wok and set aside.
- Cook Vegetables: In the same wok, add vegetables, stirring constantly for 3-4 minutes until tender-crisp.
- Combine and Finish: Return cooked chicken to the wok along with the remaining marinade. Cook, stirring frequently, until the sauce thickens and becomes bubbly. Serve hot over cooked rice or noodles and garnish with extra sesame seeds if desired.
- Freeze for Later: For a freezer meal, place marinated chicken in a small quart-sized freezer-safe bag, removing air and sealing tightly. Place remaining marinade in a separate quart-sized freezer-safe bag, also removing air and sealing.
- Prepare Vegetables for Freezing: Blanch vegetables (briefly boil then plunge in ice water to preserve texture), spread them on a baking sheet lined with parchment paper, and freeze for 30-45 minutes until solid. Transfer frozen vegetables to a gallon-sized freezer-safe bag, removing as much air as possible before sealing.
- Store Freezer Meal: Place the two quart bags (chicken and marinade) and the vegetable bag into one gallon-sized freezer bag, remove excess air, and seal. Store in the freezer until ready to prepare.
- Thaw and Reheat: Thaw the chicken and marinade bags in the refrigerator before cooking. Heat vegetable oil in a wok or skillet over high heat, cook the marinated chicken stirring constantly for 3-4 minutes until cooked through. Remove chicken and cook the thawed vegetables in the same pan for 3-4 minutes until tender-crisp. Return chicken and marinade to the pan, cook until the sauce thickens and bubbles. Serve immediately over rice or noodles, garnish with sesame seeds if desired.
Notes
- Use any combination of fresh or frozen vegetables like bell peppers, broccoli, snap peas, carrots, or mushrooms based on preference.
- Blanching vegetables before freezing helps preserve color and texture.
- Adjust soy sauce and sugar levels for preferred sweetness or saltiness.
- Marinating chicken enhances flavor but can be skipped if short on time—just use the sauce directly while cooking.
- Substitute chicken with tofu or beef if desired.
- This recipe is easily doubled or tripled for batch cooking.