I love quick weeknight meals. To make everything easier, I make a whole bunch at once and then pull it out of the freezer when I’m too busy to prep a big meal. This freezer stir fry recipe is one of my favorites – it freezes so well, and is super healthy! Plus the kids love it.
It’s even better with my homemade stir fry sauce.
What I love about this recipe is that I can make it with any veggies I want. It’s perfect for using up some things that might go bad, accommodating picky eaters, or taking advantage of whatever’s on sale or in season.
If you’re not already on the homemade frozen dinners bandwagon now’s your chance. Frozen stir fry is one of the easiest to make!
This one also is great for all family sizes. You can easily separate it into bigger or smaller portions depending on how much everyone eats.
It’s also one of the few freezer meals that doesn’t require forethought.
That’s right – you can pull it out right before cooking and run under warm water in a pinch. Or thaw the chicken in the microwave. Dinner crisis averted!
1 point for you – take out, 0.
Although I do recommend taking the chicken and marinade out to thaw ahead of time.
Even though this is technically a chicken stir fry freezer meal recipe, you can actually make this with anything. I’ve used chicken, pork, and beef. Or go full vegetarian!
Serve it over rice, or eat this amazing stir fry on its own.
This recipe is super simple! All you need is 4 cups of fresh vegetables (your choice), 2 large chicken breasts, and 1 batch of marinade.
If you use my homemade marinade (and I highly recommend it!), you’ll also need soy sauce, brown sugar, sesame oil, sesame seeds, ginger root, garlic, chicken or vegetable broth, and cornstarch. For a bit of heat, hot sauce can be added, but it’s optional.
How to Make Freezer Stir Fry
First, wash and prepare your vegetables by chopping them into bite-sized pieces.
Blanch the veggies in a pot of generously salted water.
Once they’re done cooking, remove the blanched vegetables from the water with a slotted spoon or fine strainer.
Spread out the veggies on a cookie sheet lined with parchment paper and let them cool completely.
Once they’re cool, place the vegetable trays in the freezer for 2-3 hours or until they’re frozen solid.
Remove them from the freezer and break up the frozen veggies with your hands. Place in a gallon-sized freezer-safe bag.
If you haven’t already, prepare the marinade by whisking together soy sauce, brown sugar, sesame oil, sesame seeds, peeled and minced ginger root, minced garlic, hot sauce (optional), chicken or vegetable broth, and cornstarch.
Chop up the chicken breasts (or meat of your choice) into bite-sized pieces.
Place the meat, along with 3-4 tablespoons of marinade, in a sandwich-sized bag. Seal the bag up and place it inside your gallon size bag with the frozen veggies.
Pour the remaining marinade in a sandwich-sized bag and place it in the gallon-sized bag with chicken and veggies. Remove as much air as you can and seal the bag. Put the bag back in the freezer until you’re ready to cook your stir fry.
To cook your freezer stir fry:
Remove the frozen chicken and the marinade from the bag and allow them to thaw completely.
In a wok or large skillet, heat up a bit of oil. Then stir fry the meat for a few minutes until it’s cooked through.
Add in the frozen veggies and the marinade, and cook on high, stirring frequently. Heat until the vegetables are heated through and the meat is no longer pink in the center, about 3-5 minutes.
Serve on its own or with a side of rice.
How long can you freeze stir fry ingredients in the freezer?
As long as you follow the freezing directions in this recipe and use a good quality, sealed contained (or freezer bag) you can freeze stir fry ingredients for up to 3 months.
If you’re using a deep freeze, you could safely freeze it for longer, but it’s not going to be as fresh. Make sure you date anything that goes into the freezer and rotate regularly so the oldest stuff gets eaten first.
Should I cook first, then freeze? Or freeze in uncooked state and cook up on cooking day?
I prefer my food cooked fresh, so I freeze everything uncooked and then cook before eating. The directions in this recipe are for prepping and freezing uncooked stir fry.
That being said, you totally can cook it all up and then freeze too. Separate your pre-cooked stir fry into portions and add in rice. That way you have your very own homemade frozen meals ready to go! These are great when you have insatiable teens in the house, or for quick lunch ideas.
If you’re in a hurry, you can defrost your meat and sauce by running them under warm water. Meat can also be thawed in the microwave – just put it on a microwave-safe plate first!
You can use any vegetables you want but Asian-style ones like carrots, peppers, broccoli, onions, beans, and snap peas are always a hit.
Instead of regular oil, you can fry your stir fry in sesame oil for a more authentic taste.
You can also pre-cook and freeze the rice. Follow your rice package cooking instructions, and let it cool. Then freeze rice in freezer bags. When you’re ready to eat, microwave the rice to warm it up, or add it to your skillet with the rest of the stir fry ingredients.
Love Stir Fry? Try These Recipes Next!
If you’re on an Asian food kick, why not make Teriyaki Beef and Broccoli your next meal? You might also love this Loaded Miso Soup recipe! Stir fry-style foods can also be super healthy, especially served on lettuce like these Sesame Chicken Lettuce Wraps and Freezer Meal Asian Lettuce Chicken Wraps. If those don’t work, you can always change things up with this Red Coconut Curry Chicken Recipe.
Did you make some amazing stir fry? I’d love to see how it turned out – tag me in your picture on Instagram @happymoneysaver and use the hashtag #happymoneysaver!
Homemade Freezer Stir Fry
- 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)
- 4-6 cups fresh or pre-frozen vegetables
- 3 tbsp vegetable oil
- cooked rice or noodles
- sesame seeds (optional)
- In a medium bowl whisk together chicken broth, soy sauce, brown sugar, sesame oil, sesame seeds, cornstarch, ginger, garlic and pepper flakes if using.
- Wash and prepare vegetables by chopping into bite sized pieces.
- Place chicken, along with only 4 tablespoons of marinade in separate bowl or bag and let marinate for 15 minutes.
MAKE IT NOW
- In a wok or large skillet, heat vegetable oil over high heat. Add marinated chicken, and cook, stirring contantly for 3-4 minutes or until meat is no longer pink inside. Remove meat from wok and add vegetables . Cook, stirring constantly for 3-4 minutes until vegetables are tender-crisp. Add cooked chicken and remaining marinade and cook until sauce is slightly thickened and bubbly. Serve over cooked rice or noodles and garnish with extra sesame seeds if desired.
MAKE IT A FREEZER MEAL
- Place marinated chicken in a small quart sized freezer safe bag, seal bag removing air. Place remaining marinade into another quart size freezer safe bag, seal bag removing air.
- Line a baking sheet with parchment paper. Blanch vegetables (see directions in post). Spread out veggies and place in a freezer for 30-45 minutes or until frozen solid. Remove from freezer and place in a gallon sized freezer safe bag. Seal bag removing as much air as possible.
- Place all three bags into one gallon sized bag. Remove as much air as you can and seal bag. Place back in freezer until ready to make.
THAW AND COOK
- Thaw chicken marinade bag.
- In a wok or large skillet, heat vegetable oil over high heat. Add marinated chicken, and cook, stirring contantly for 3-4 minutes or until meat is no longer pink inside. Remove meat from wok and add vegetables. Cook, stirring constantly for 3-4 minutes until vegetables are tender-crisp. Add cooked chicken and remaining marinade and cook until sauce is slightly thickened and bubbly. Serve over cooked rice or noodles and garnish with extra sesame seeds if desired.
How long is this good for in a deep freezer?
No need to precook veggies, once frozen they will be soft. Nothing worse then mushy stir fry
Can you just use frozen veggie fix instead?
Yes, you sure can!
Have you tried with fresh shrimp? Any tweaks to the recipe if using shrimp?
Just to add shrimp last as they cook quickly!
Where do all the carbs come from? Seems like way to many.
Your website has totally inspired me!! I think it’s because I am due with baby #2 in less than two weeks, but I am on this serious “homemaker” kick of wanting to keep things simple and more healthy. And to actually prepare something for dinner rather than keep throwing a frozen pizza in the oven and calling it good. Yesterday, after making your chocolate chip cookie recipe, I prepared all of the veggies for 3 stir fry meals and I am so proud of myself. I’ve never done anything like this before, and am going to take it slow and not try to make every single recipe all at once like I would like to, haha! Your website it clean and simple and I should just get it over with and make it my homepage. I’ve already printed off about 6 different recipes that I will be trying. I feel like every other site I’ve come across makes things too complicated, with crazy ingredients that I’d never buy anyways and then I give up before I even begin. So, THANK YOU for helping out a beginning meal-maker and mom – there’s no stopping me now!
Wow, I can’t wait to try this! I think it will be supper one night and freeze some for later. I showed this to my husband and even he wants me to try it. Thank you for this idea and the recipe. We are trying to do more interesting meals to eat at home.