These 10-Minute Stir-Fry Bowls Use Just 3 Trader Joe’s Ingredients and I Can’t Stop Making Them

Stir-fry night is one of my favorites. And ever since I discovered a Trader Joe’s shortcut to the best stir-fry bowls, I enjoy it even more. Not only does the combination of three freezer-aisle finds take most of the planning and prep out of the dinner equation, but it also tastes great and fits in my modest grocery budget.

When I set out to find shortcuts that would save me from having to handle raw chicken and from the hassle of whisking up a sauce and washing and chopping what felt like a thousand vegetables, I had a mouthwatering image of my top picks from the hot bar at my local Chinese restaurant in mind: glossy chicken teriyaki, heaps of colorful mixed vegetables and piles of steamed rice. I was dubious that I could transform the frozen foods I had placed in my red Trader Joe’s cart into that vision, but I did—and in only 10 minutes.

The first thing I took a chance on was a bag of BBQ Teriyaki Chicken that, thankfully, turned out to be filled with big chunks of tender dark meat chicken and a generous amount of traditional teriyaki sauce, just like the package description promised. The second was a bag of Asian Style Vegetables with Stir-Fry Sauce that has all the staples you’d expect in a stir-fry mix, like carrots, water chestnuts and baby corn, plus a surprising addition of kikurage (or wood ear) mushrooms that add a nice chewy texture. Lastly, I picked up a staple that I like to keep stocked up on whether I’m making stir-fry or not: frozen brown rice. If you’re like me and have difficulty making brown rice from scratch, this frozen version is a game-changer. Just a few minutes in the microwave results in perfectly steamed rice every time. 

On my first go, I prepared the chicken and vegetables as directed, in separate pans. But what I later realized, after taking a closer look at the nutrition labels, is that the sauces for both are very similar … soy-based and containing compatible spices. So I figured I could toss them both together in a single pan or wok—which I did and found to taste great. Plus, it’s an additional timesaver. Still, you’ll want to follow a few simple steps to ensure the best results. 

I start by heating about 2 tablespoons of oil in a large pan. When the oil is hot but not smoking, I add the frozen chicken and heat it for about 6 minutes, mixing it only once or twice so I can achieve the crispy texture I prefer. (For a softer texture, cut the time by 2 minutes and mix it more frequently.) When the chicken is ready, I add in the vegetables that I’ve thawed and drained in advance. This is about the only part of the meal that does require some planning, but it’s a step that, in my opinion, shouldn’t be skipped. It helps the vegetables cook more quickly and prevents excess moisture from watering down the sauce. If you follow this step, the vegetables cook in just a couple of minutes. If you add them frozen, you’ll need to cook them for a few minutes longer. 

Once the vegetables and chicken are thoroughly cooked, I add in the sauce—either from one or both packages, depending on how light or rich I want it—turn the heat to low and simmer for a couple of minutes, which allows the sauce to create a thick glaze. At some point during the short process, I pop a bag or two of the frozen rice into the microwave for a few minutes so that it’s steaming hot and ready to act as a bed for the stir-fry. It also tastes great mixed right into the pan, since it absorbs the sauce this way.

Aside from how great this easy stir-fry tastes, you’ll appreciate just how versatile it is. Have a bunch of vegetables in the fridge or freezer that need to be used up? Toss them in. Prefer noodles over rice? Mix in Trader Joe’s Thai Wheat Noodles instead. However you decide to make these 10-minute stir-fry bowls your own, and whether you’re enjoying them as a hearty lunch or a busy weeknight dinner, you’re sure to find them as delicious and comforting as they are quick and easy to make.