Frozen vegetables are convenient, affordable, and already prepped, but they need a little care so they don’t turn watery or bland.
Best frozen vegetables for this dish
Broccoli florets
Bell pepper strips
Green beans
Mixed Asian-style vegetables
Carrots and snap peas
How to cook frozen vegetables properly
Do not thaw them first. Cooking them straight from frozen helps prevent sogginess.
Heat a wide pan or wok over medium-high heat with a small amount of oil. Add the frozen vegetables directly to the hot pan. Spread them out so moisture can evaporate quickly.
Cook for 4 to 6 minutes, stirring occasionally, until the vegetables are heated through and any released water has cooked off. You want them hot and slightly tender, not mushy.
Season lightly with salt and black pepper, or a small splash of soy sauce if you want extra flavor.
How to combine with the chicken
Option 1: Serve on the side
This keeps the chicken extra crispy. Plate the chicken over rice and add the vegetables alongside.
Option 2: Toss together
After the honey garlic sauce is finished and thickened, add the cooked frozen vegetables to the pan, then gently fold in the chicken. Toss quickly and remove from heat so the chicken stays crisp.
Extra tips
If the vegetables release too much liquid, drain them briefly before adding to the sauce.
For more flavor, add a pinch of garlic powder or ginger while sautéing.
Finish with green onions or sesame seeds for a fresh touch.