This chicken stir fry with frozen vegetables recipe is a new take on your favorite Asian restaurant staple. Rather than prepping everything ahead of time and standing over a wok, just layer the ingredients into a casserole dish and bake.
This recipe takes just minutes to prepare, meaning less time slaving away in the kitchen and more time spent enjoying your meal.
The mouthwatering combination of savory chicken and fresh vegetables will satisfy everyone in your family. While the protein-rich dish can help fill you up without leaving a heavy feeling. Get ready to tantalize your tastebuds.
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Easy Teriyaki Chicken Casserole
Are you looking for an easy, delicious way to make a nutritious meal in minutes? Look no further than this yummy chicken stir fry in a casserole dish.
With minimal chopping and prepping required, all you need is frozen vegetables and some simple pantry staples like soy sauce, and cornstarch.
This one-pan meal comes together quickly and is packed with flavor. Plus, it’s a great way to use up any odds and ends of veggies you have in the freezer. Easy and delicious recipes like this we add to our weekly meal rotation often.
Ingredients in This Chicken and Rice Casserole
Made with tender chicken, fluffy rice, and a variety of savory seasonings and vegetables, this casserole is sure to satisfy your taste buds. Let’s dive into the key simple ingredients that make this dish so tasty.
Simple Ingredients and Recipe Variations
Precooked Chicken. I love to buy rotisserie chicken when it’s on sale. Just take it off the bone and cut into bite-size pieces. Place in a heavy duty plastic bag or airtight container, label and freeze for up to 4 months. When you are ready to make recipes like this, just thaw and add to the recipe. So simple.
You can cook raw chicken and dice it into bite-size pieces. Plan on 2-3 chicken breasts.
Precooked Rice. I like to get a variety of precooked rice packets. Today, I used long grain wild rice and jasmine rice. Brown rice works well for this recipe too.
Frozen Vegetables. Fresh vegetables work here too. I used two bags of frozen veggies. One of sweet peas and one of stir-fry vegetable mix that has broccoli, snow peas, carrots, bel peppers, and celery. Use any kind you like.
Cold Water. It needs to be cold as this is used for dissolving the cornstarch, which will thicken the sauce.
Cornstarch. Mix this with the water to help thicken the sauce.
Soy sauce. This authentic flavoring is a must in teriyaki sauce with its sweet and salty flavors.
Maple Syrup. I used maple syrup today; however, granulated, or brown sugar are great options too.
Apple cider vinegar. It adds just the right amount of freshness and tang.
Garlic. Minced garlic from the jar works just fine. If you have fresh garlic, go ahead and thinly slice that.
Ginger. Bring in real Asian flavors that are expected in a stir fry recipe.
Green Onion. Add some to the baking dish and save some for adding when the casserole is done baking. Just the right amount of crunch and zip when biting into it.
How to Make Chicken Stir Fry with Frozen Vegetables Recipe
Layer the rice, thawed vegetables, green onion, and precooked chicken in a baking dish. Mix the homemade teriyaki sauce ingredients in a medium saucepan. Heat over medium-high heat until boiling. Let boil for a minute. Pour it over the top of the chicken mixture.
Bake until heated through, about 30 minutes.
Make this a day ahead. Cover with aluminum foil. Pop in the oven when you are ready. Add 10-15 minutes extra to the baking time due to the cooler temperature of the ingredients.
Easy Casserole Recipes
If you like easy and delicious meals for those busy weeknights, casseroles are the perfect meal solution. Just prep and bake.
Here are some of our favorites.
Cheesy Zucchini Bacon Casserole
Easy Slow Cooker Teriyaki Beef and Vegetables Recipe
Chicken Stir Fry with Frozen Vegetables Recipe
- 4-6 Cups Chicken diced. Rotisserie chicken or a few cooked chicken breasts
- 17.6 Ounces Precooked Rice 2 pouches. I used 1 pouch long grain wild rice and 1 pouch jasmine
- 12 Ounces Stir Fry Vegetables
- 12 Ounces Sweet Peas
- 2 Green Onions Thinly Sliced
- ½ Cup Soy Sauce
- ½ Cup Maple Syrup or Granulated Sugar or Brown Sugar
- ¼ Cup Apple Cider Vinegar
- 1 Tablespoon Garlic Minced
- ½ Teaspoon Ginger
- 2 Teaspoons Cornstarch
- 1 Cup Water Cold
- Spray a 9 X 13 casserole dish with oil. Pre-heat the oven to 400 degrees Fahrenheit.
- Layer in the precooked rice. Spread around to cover the bottom of the baking dish.
- Layer the thawed vegetables. I used a bag of stir fry vegetables and sweet peas.
- Slice the green onions thin. Sprinkle half on top of the vegetables. Save the rest to add on top of the chicken after this dish has been baked.
- Remove the rotisserie chicken from the bone and dice into bite-size pieces. Add to the baking pan.
- In a small saucepan, add the water, cornstarch, soy sauce, maple syrup, apple cider vinegar, minced garlic, and ginger. Mix until the cornstarch is dissolved. Heat over medium-high heat until boiling. Let boil for a minute. Pour the soy sauce mixture over the top of chicken stir fry ingredients.
- Bake in a pre-heated oven to 400 degrees Fahrenheit for 30 minutes.
- Heat the casserole dish through until an instant read thermometer reads 165 degrees Fahrenheit.
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You can find Victoria crocheting, quilting, and creating recipes. She has worked in restaurants for many years. Her many crochet patterns and quilt patterns are enjoyed by many. In her professional career, she has worked in management in a wide variety of businesses including higher education as a dean of a division. All the while attending college part-time to achieve her doctorate in higher education with an emphasis in e-learning.