10 Minute “Microwave” Stir Fry


This isn’t your traditional stir fry since it is cooked in the microwave and not in a wok. However, how many times do you wish you had a quick, easy and healthy meal? If you don’t mind eating microwaved frozen stir fry veggies, then you will love this! If you would rather use fresh veggies, go ahead and stir fry them then try them with this delicious sauce. My frozen veggies cooked in the microwave in just 7 minutes. While they cooked I had the sauce made. I used leftover rotisserie chicken that I warmed up in the microwave. I made this for my husband and although he said fresh veggies are definitely better, he thought this was delicious and a definite keeper recipe. This would be great served with rice.

Sauce Source: http://www.momontimeout.com






Place the frozen vegetables into a microwave

safe bowl and toss with the garlic, ginger,

salt and pepper. Microwave the stir fry vegetables

according to the package directions.



In a small bowl, whisk the cornstarch

and cold water until dissolved.



Combine the cornstarch mixture, chicken broth,

soy sauce, honey, sesame oil and red pepper

flakes. Whisk until the honey dissolves

and it mixes into the sauce.



Over medium heat, cook until thick and

bubbly then remove from the heat.



Once the veggies are cooked, microwave the

diced chicken about a 30 seconds or until warm.

Add the chicken to the cooked veggies.



Toss the chicken with the

veggies until combined.



Pour the sauce on top.



Gently toss completely mixing in the sauce.



Place on a serving plate and enjoy!

Delicious served with rice or just like this.



10 Minute Microwave Stir Fry




  • 1 large cooked rotisserie breast, skinless & boneless
  • 14.4 oz. frozen pepper Stir Fry Veggies (You can use fresh but you will need to cook them and they will take longer)
  • 1/4 tsp ground ginger
  • 1/4 tsp garlic powder


  • 1 Tbsp. cornstarch
  • 2 Tbsp. cold water
  • 1/4 cup chicken broth
  • 3 Tbsp. soy sauce
  • 1/4 cup honey
  • 1 Tbsp. sesame oil
  • 1/2 tsp red pepper flakes


  1. Cut the chicken into 1″ cubes and set aside.
  2. In a large microwave safe bowl add the frozen veggies, ground ginger, garlic powder, salt and pepper. Toss to combine then microwave according to the package directions.
  3. In a small saucepan whisk the cornstarch and water until dissolved. Add the chicken broth, soy sauce, honey, sesame oil and red pepper flakes. Whisk until the honey is dissolved and mixes into the sauce.
  4. Cook over medium heat until the sauce is thick and bubbly.
  5. Once the veggies are cooked, microwave the chicken just until warm (about 30 seconds). Add the chicken to the cooked veggies.
  6. Pour the sauce over the cooked veggies and toss to combine.
  7. Serve with rice or eat like this.



  1. Diane,as long as your meat and veggies are chopped,making a “stir-fry” by microwave is possible. For an authentic Chinese flavor kick, use sesame oil and 5-spice powder. I grew up in a Chinese family and am exposed to Chinese cooking early. This explains why you rarely see people use a knife when dining in a Chinese resto because everything is chopped and sliced(for quicker cooking(obviously). Using soy sauce,fish sauce, hot and sweet/sour sauce are for dipping or minimal flavoring. There is already enough salt used in cooking anyway.

    • I have seen recipes with 5 spice powder a lot but I have never tried it before. Do you have a recipe to make it myself. Curious as to what is in it. Thank you for such fascinating information too Josie!!! I am sure you could teach me a thing or two!!!! I LOVE Chinese food.

      • I usually use 5 spice powder as an added seasoning. In terms of cooking, I do not use much of it but i do recall my folks use it as a spice rub when cooking chicken or beef,similar to preparing barbecue. They also used it to season egg or spring rolls.You can make home-made 5 spice powder by grinding the 5 ingredients ( 5 star anise, 1 tsp- whole heads of peppercorns,6 cloves, 3 inch cinnamon sticks, 3 tsp of fennel seeds) by a coffee grinder or blender, Put it into a jar . It can be kept up to 6 months. You can transfer some into a shaker to keep at a table.

      • You are welcome. If you run out of fennel,you can substitute with cumin. Now that you have the individual proportions, you can make more and put them into a shaker.

  2. I like this, Diane! Passing it on to my youngest son. He gets in from work just before midnight most nights and is usually too tired to cook. (I’ve been schooling him on meal prep and recently bought him a crockpot.) This would take him no time at all. Thanks!

  3. This is one of our faves, fur sure! Those frozen pepper strips are a life saver. If you have a few florets of broccoli leftover, it adds a nice touch. With some fresh rice, this makes a fabulously easy and delicious dinner that pushes all the flavor buttons.

    Virtual hugs,


    • I wish I liked peppers. They make they most colorful dishes! Broccoli I love! I would have made rice with it had I eaten it but my husband has to eat low carb so he ate it just like this.

  4. I wish computers had a button you could press and the food you’ve been reading about would suddenly appear in your kitchen. That’s how I feel whenever I read any of your dee-lish posts. 🙂

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