Quick Teriyaki Stir-Fry with Frozen Vegetables
10min
15min
1
520
Chef's Note
This recipe is perfect for busy students! You can easily double or triple the recipe and portion it into containers for multiple meals throughout the week. For extra flavor, try adding a dash of sriracha or a squeeze of lime juice just before serving. The frozen chicken nuggets add a convenient protein boost while keeping prep time minimal.
Tags
Ingredients
6 pieces frozen chicken nuggets
1 cup frozen mixed vegetables
1 cup pre-cooked rice
2 tablespoons bottled teriyaki sauce
1/4 teaspoon garlic powder
1/8 teaspoon ground ginger
1 tablespoon vegetable oil
1 stalk green onion
1/2 teaspoon sesame seeds
Instructions
- 1
Preheat oven to 400°F (200°C) and arrange 6 frozen chicken nuggets on a baking sheet. Bake according to package instructions, usually 10-12 minutes until golden and crispy.
- 2
While the nuggets are baking, heat 1 tablespoon of vegetable oil in a non-stick skillet over medium-high heat.
- 3
Add 1 cup of frozen mixed vegetables to the skillet and stir-fry for 4-5 minutes until thawed and heated through.
- 4
Sprinkle 1/4 teaspoon of garlic powder and 1/8 teaspoon of ground ginger over the vegetables and stir to combine.
- 5
Reduce heat to medium and add 1 cup of pre-cooked rice to the skillet, breaking up any clumps with a spatula.
- 6
Pour 2 tablespoons of teriyaki sauce over the rice and vegetable mixture, stirring to coat everything evenly.
- 7
Once the chicken nuggets are done, cut them into bite-sized pieces and add them to the skillet.
- 8
Gently fold the nugget pieces into the rice mixture, being careful not to break them up too much.
- 9
Cook for an additional 1-2 minutes to allow the flavors to meld together.
- 10
Slice 1 green onion and sprinkle it over the stir-fry along with 1/2 teaspoon of sesame seeds.
- 11
Transfer to a microwave-safe container if meal prepping, or serve immediately.
Nutrition Information (per serving)
520
22g
65g
18g
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