Thai Red Curry Chicken & Vegetables
The key to this curry chicken is getting complex flavors without a heavy feel. For the veggies, I like colorful pea pods, sweet red peppers and water chestnuts. —David Dahlman, Chatsworth, California
Stir-Fried Steak & Veggies
Here's a stir-fry that's even faster than Chinese takeout. It's easy, filling and a winner every time. And it can be ready in under 30 minutes for tonight! —Vicky Priestley, Alum Creek, West Virginia
Thai Red Chicken Curry
I re-created a favorite dish from a restaurant, and now I cook it almost weekly for my family. On a busy night, frozen stir-fry veggies really speed things up. —Mary Shenk, DeKalb, Illinois
Mandarin Turkey Tenderloin
My husband grew up in an area with lots of turkey farms, so he learned early to love dishes that use turkey. This makes a tasty dinner that requires no last minute fuss, so I like to serve it when I have company over.—Lorie Miner, Kamas, Utah
Sizzling Chicken Lo Mein
All the high school students at the school where I work love this scrumptious chicken dish. It is the most requested recipe I have. —Kris Campion, Marshall, Minnesota
Speedy Salmon Stir-Fry
Salmon is a staple where I live, so I tried it in a stir-fry. My recipe has an orange glaze, but I like it with lime, too. —Joni Hilton, Rocklin, California
Fried Rice Omelet
Here’s a fun way to use up leftover chicken and cooked rice. This delightful omelet is perfect for dinner. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Asian Chicken Skillet
This scrumptious recipe is a meal in itself. It uses a convenient Rice-A-Roni mix and only one pan…so cleanup is as short as the prep time. —Terri Christensen, Montague, Michigan
Nutty Chicken Stir-Fry
My daughter makes this yummy stir-fry often for our family. It goes together so quickly. The peanuts and chunky peanut butter give it a nice crunch. Leftovers—if there are any—are great! —Shirley Conrad, High Amana, Iowa
Thai Chicken Stir-Fry
Instead of having takeout at lunch, why not whip up this delicious meal? Thanks to the convenient frozen veggies, you can enjoy classic Thai flavors in minutes. —Sally Bailey, Wooster, Ohio
Pork & Vegetable Stir-Fry
I love using leftovers from my pork roast this way! This fantastic meal-in-one comes together in just 20 minutes. —Jeannie Klugh, Lancaster, Pennsylvania
Ginger-Peach Pork Skillet
Leftover grilled pork, packaged rice and a jazzed-up frozen stir-fry blend speed up this saucy, sweet skillet dish with a little bit of heat. —Elizabeth Perkins, South Riding, Virginia
The post 12 Ways to Use Frozen Stir-Fry Veggies appeared first on Taste of Home.
Christina Herbst