Chicken Stir Fry Bags for Chicken and Veggie Stir Fry

Nothing beats a good stir fry for a fast, easy, and delicious dinner. We love making up these Chicken Stir Fry Bags in advance so that our family can enjoy a Chicken and Veggie Stir fry with zero prep on a busy weeknight. This way, we get food to the table fast!

A good stir fry is the perfect meal experience. Meat. Veggies. Carbs. And amazing flavor. The heating method is fast and creates the perfect texture and finish on both the chicken and the veggies. It makes me very happy. Another recipe that makes me happy is the Firecracker Ground Beef Stir Fry. In fact, in our Freezer Meals 101 Club, we have so many great recipes to make dinner a joy instead of a chore. It’s definitely worth taking a look.

Chicken Stir Fry Bags Recipe

Ingredients

• 2 chicken breasts, boneless and skinless, raw, cubed
• 1 cup sugar or snap peas
• 1 cup carrots, peeled and sliced
• 1 red pepper, sliced
• 1 cup broccoli florets, fresh or frozen
• 3/4 cup chicken broth
• 3 Tbsp. soy sauce
• 2 Tbsp. brown sugar
• 2 tsp. sesame oil
• 2 tsp. ginger, minced
• 3 cloves garlic, minced
• 1/2 tsp. red pepper flakes

Ingredients for the Day of Cooking

• 1 Tbsp. cornstarch
• 2 Tbsp. water

How to Make Chicken Stir Fry Bags

Assembly Instructions

1. Place raw chicken cubes in a medium or large resealable freezer bag.
2. In a large resealable freezer bag, add the vegetables. 
3. In a medium bowl, mix together the chicken broth, soy sauce, brown sugar, sesame oil, ginger, garlic, and reed pepper flakes.
4. Pour 1/4 cup of the sauce in with the chicken and the rest into a medium resealable freezer bag.
5. Remove the excess air from all three bags.
6. Staple together above the seal and freeze.

Cooking Instructions

1. Thaw overnight in the fridge.
2. Heat some oil in a skillet or wok.
3. Stir fry chicken for a few minutes.
4. Add in the veggies, sauce, and your cornstarch slurry (cornstarch mixed with the cold water).
5. Stir often.
6. Cook 3-5 more minutes until chicken is no longer pink in the center.
7. Serve over rice or udon or chow mein noodles.

Do I have to use chicken breasts?

I have noticed several times at the local grocery stores that chicken breasts have been out of stock recently. You can always substitute boneless chicken thighs, or chicken tenders, which are both more expensive but work equally well.

How do you make a cornstarch slurry? Mine is clumpy?

The biggest key to ensuring that your cornstarch slurry isn’t clumpy is to use cold water.

A chef recently showed me how to mix the cornstarch more fully into the water by using my fingers and just rubbing the cornstarch in the water until it becomes silky smooth. It does not dissolve at all, and will settle to the bottom of the container quickly if you do not get it added to your sauce, so this is something you mix and add last minute for best results.

Where can I find raw ginger?

While you can sometimes find raw, fresh ginger in the produce section of your supermarket, I recommend just buying a squeezy tube of minced ginger. Peeling and mincing fresh ginger is a frustrating process and it goes bad very quickly if you don’t get to it fast enough.

Chicken Stir Fry Bags Recipe Ideas

The great thing about this recipe is that you can easily customize it to fit your tastes. Not a fan of sugar snap peas? Just leave them out or find a different veggie to include! We can recommend subbing any of the veggies with options such as mushrooms, zucchini, squash, or even brussels sprouts (sliced thin).

You can use a similar sauce and recipe with beef steak strips, cubed pork or shrimp. Any of these meats make an excellent stir fry. Even a firm tofu will work nicely for this recipe!

This is a basic teriyaki sauce. You can take an easy shortcut and just buy a bottle of teriyaki marinade. In fact, you can make multiple bags of this meal with different bottled sauces during your freezer meal prep session and have more variety on hand.

Bump up the heat for this recipe with diced hot chili peppers or more red pepper flakes.

We garnished with sesame seeds. You can get toasted sesame seeds or toast your own to give them more flavor. Just a couple minutes in a hot skillet does the trick.

You can double this recipe easily and it may even still fit in the same bags. Or you can just prepare and/or pull two bags out of the freezer at a time.

How do I store Chicken and Veggie Stir Fry?

Keep leftovers for lunch the next day! Make individual containers over rice or noodles to take to work and microwave or heat your leftovers in the skillet. These containers can be refrigerated for immediate use or frozen for use up to three months from now.

What to Serve with Chicken and Veggie Stir Fry?

Stir fry is an easy meal that needs no extra sides to make it complete. You can serve it over rice, udon noodles, chow mein noodles, or any base you desire. If you are low carb, you can even eat it without the base added — you’ll just need more to feel full. If you want to make the stir fry dish stretch further amongst more people, you could add fried or steamed wontons or dumplings, vegetable spring rolls (I buy them from the freezer case and heat them up in the oven while my stir fry is cooking), or fresh bread.

Print

Chicken Stir Fry Bags

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

 

Servings: 4

Calories: 228 kcal

Ingredients

Ingredients for the Bags

• 2 chicken breasts, boneless and skinless, raw, cubed
• 1 cup sugar or snap peas
• 1 cup carrots, peeled and sliced
• 1 red pepper, sliced
• 1 cup broccoli florets, fresh or frozen
• 3/4 cup chicken broth
• 3 Tbsp soy sauce
• 2 Tbsp brown sugar
• 2 tsp sesame oil
• 2 tsp ginger, minced
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes

Ingredients for the Day of Cooking

• 1 Tbsp cornstarch
• 2 Tbsp water

Instructions

Assembly Instructions

1. Place raw chicken cubes in a medium or large resealable freezer bag.

2. In a large resealable freezer bag, add the vegetables.

3. In a medium bowl, mix together the chicken broth, soy sauce, brown sugar, sesame oil, ginger, garlic, and reed pepper flakes.

4. Pour 1/4 cup of the sauce in with the chicken and the rest into a medium resealable freezer bag.

5. Remove the excess air from all three bags.

6. Staple together above the seal and freeze.

Cooking Instructions

1. Thaw overnight in the fridge.

2. Heat some oil in a skillet or wok.

3. Stir fry chicken for a few minutes.

4. Add in the veggies, sauce, and your cornstarch slurry (cornstarch mixed with the cold water).

5. Stir often.

6. Cook 3-5 more minutes until chicken is no longer pink in the center.

7. Serve over rice or udon or chow mein noodles.