Fast-cooking, amendable to whatever vegetables are lurking in your fridge, and ultra family-friendly, this easy Beef Lo Mein is dinner tonight and lunch tomorrow… assuming you don’t polish it all off in one sitting anyway!.

Why You’ll Love This Takeout-Style Recipe

• It’s Quick and Simple. Keep a few staples like garlic and soy sauce on hand, along with instant flavor-makers like hoisin (the rough equivalent of Asian barbecue sauce) and sesame oil, and a nutritious dinner (like this Vegetable Lo Mein) is never more than 30 minutes away, fewer if you use frozen vegetables.
• Everyone Will Enjoy It. Healthy stir fry recipes make an appearance at least once a week around these parts. Partly because they’re nutritious and easy, but mostly because they’re incredibly delicious and crowd-pleasing.
• It’s Easy on Your Wallet. This recipe (and Tofu Stir Fry) is affordable to make. Beef lo mein is made of simple, nutritious ingredients. Thanks to noodles, the beef (and thus your dollar) goes a long way in this recipe.
• It’s Flexible. Lo mein is made of noodles, a protein (usually beef or chicken), vegetables, and a sweet and savory sauce. The recipe here is a starting point. Feel free to swap in other vegetables you have on hand, season to taste, and serve with any of your favorite sides.

What’s the Difference Between Beef Chow Mein and Beef Lo Mein?

These are two popular Chinese takeout entrees that are similar in flavor and ingredients, but the preparation of the noodles differs.

• Chow mein means “fried noodles.” The noodles are cooked, then pan fried before adding the other ingredients. (This Chicken Chow Mein is a great recipe.)
• Lo mein means “tossed noodles.” You cook the noodles, then stir them into the stir fried meat and vegetables.

Since the noodles in this recipe are tossed in at the end, that makes it beef lo mein. (Wow your friends with this one!)

Whether chow mein or lo mein is better is entirely up to you!

How to Make Beef Lo Mein

The Ingredients

• Beef. Today’s lo mein protein of choice. Beef offers protein, iron, and several essential vitamins such as B6 and B12. It’s regarded to be healthy in moderation.

• Noodles. Saucy, slippery noodles are a pure delight! For a healthy spin, I prefer to use whole grain noodles, which are higher in fiber and nutrients (I use this trick in my Stir Fry Noodles too).
• Garlic + Ginger + Soy Sauce. The stir fry Big Three.
• Hoisin. This sweet/savory/umami sauce is nearly all you need to make fabulously flavored stir fries. I always have a jar of it on hand.

• Vegetables. My favorite combination of vegetables for stir fries is broccoli, bell pepper, and carrots for the array of colors and nutrients. Snow peas are also delicious. That said, you can make stir fry with just about any veggie you have around.
• Water Chestnuts. While optional, I have been smitten with their crunch since I was in high school ordering Mongolian beef lo mein with my hard-earned dollars at lunch.
• Toasted Sesame Oil. While optional, this adds a professional, finished taste to the lo mein. It’s intensely nutty, savory, and makes the lo mein all the harder to stop eating.

The Directions

1. Prep the Beef. Slice it and coat it in the baking soda mixture.
2. Cook the Noodles. Cook just until they’re al dente.

3. Stir the Sauce Together. A liquid measuring cup works well for this.

4. Cook the Beef With Sauce. Remove it while it’s still a little pink inside.

5. Cook the Vegetables. We want them to be crisp-tender.
6. Combine. Add all the ingredients back to the pan, stirring to heat and coat in the sauce. ENJOY!

Storage Tips

• To Store. Refrigerate leftover beef lo mein in an airtight container for 4 days.
• To Reheat. Rewarm leftovers in a skillet on the stovetop over medium-low heat or gently in the microwave. Splash a little water or broth onto the noodles to keep them from drying out.
• To Freeze. You can freeze beef lo mein. Freeze in an airtight, freezer-safe container for up to 3 months. Let thaw overnight in the refrigerator.

What to Serve With Beef Lo Mein

• Veggies. Pair beef lo mein with Roasted Eggplant, Sauteed Mushrooms, or Air Fryer Green Beans for extra veggies.
• Salad. Asian Cucumber Salad or Asian Cabbage Salad would both be tasty.
• Toppings. Spruce up your beef lo mein with your favorite toppings! Green onion, sesame seeds, chopped peanuts, bean sprouts, or wonton strips would all be tasty.

Recommended Tools to Make this Recipe

• Cast Iron Skillet. If you prefer a large skillet over a wok, this 12-inch Staub with enamel bottom is second to none!
• Knife Set. This 10-piece Zwilling set stays sharper longer than expected.
• Pasta Strainer. A 5-quart colander with large handles is perfect for noodles for the whole family.

Recipe Tips and Tricks

• Slice the Beef Against the Grain. This helps tenderize its fibers.
• Don’t Overcook the Beef. Tender, flavorful beef is the goal here, so make sure you don’t overdo it. When overcooked, beef can become tough and dry.
• Use the Veggies You Have. Raid the fridge or buy your favorites! Feel free to swap in the vegetables your family enjoys most. Stir fries are also an ideal place to use vegetables that are past their prime.
• Don’t Skip the Water Chestnuts. While they aren’t a critical component in this easy beef lo mein recipe per se, they add a delectable crunch that I think makes it extra tasty. Even if you don’t typically purchase them, I urge you to give them a try.

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Beef Lo Mein

Easy, healthy beef lo mein featuring tender beef sautéed with broccoli, noodles, and vegetables in a yummy sweet and savory lo mein sauce.

Course Main Course

Cuisine Asian

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 people

Calories 480kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 pound sirloin top round steak, or flank steak
• 1/2 teaspoon baking soda
• 6 tablespoons water divided
• 6 ounces long noodles such as whole grain spaghetti or whole grain fettuccine, soba noodles, or udon noodles
• 1/4 cup reduced sodium soy sauce plus additional to taste
• 1/4 cup hoisin sauce
• 4 cloves garlic minced or grated (about 1 heaping tablespoon)
• 1 tablespoon finely chopped fresh ginger
• 1/2 teaspoon crushed red pepper flakes plus additional to taste
• 1 tablespoon canola oil or peanut or grapeseed oil
• 2 medium carrots peeled and cut into thin coins
• 1 head broccoli cut into small florets (about 3 cups), or 3 cups thinly sliced cabbage
• 1 red bell pepper cored and thinly sliced
• 1 (8-ounce) can sliced water chestnuts drained
• 4 green onions thinly sliced divided
• 2 teaspoons toasted sesame oil optional

Instructions

• For easier slicing, place the beef in the freezer for 15 minutes to firm up. Cut the beef across the grain into very thin (1/4-inch or smaller) slices. Cut any long slices in half crosswise (each strip should be around 3 inches or so long).
• Place the beef in a medium bowl. In a small bowl, stir together the baking soda and 2 tablespoons of the water. Pour over the beef and toss to coat. Let sit 5 minutes (this helps to tenderize it).
• Meanwhile, in a large pot of salted water, cook the noodles just until al dente. Drain and rinse under cool water. Set aside.
• In a small bowl or larger liquid measuring cup, stir together the soy sauce, hoisin, garlic, ginger, and red pepper flakes. Keep handy near the stove.
  
• In a wok or large, nonstick skillet, heat the oil over medium high. Add the beef and cook until crisp on the outside but still pink on the inside, about 3 minutes. The beef will give off liquid, which is fine. Stir in 1 tablespoon of the sauce and let cook 30 seconds. With a large spoon, scoop the beef onto a plate (any cooking juices left behind will cook away).
  
• Add the carrots, broccoli, and bell pepper. Cook until crisp-tender, about 2 minutes. Stir in the remaining 4 tablespoons (1/4 cup) of water and let the vegetables steam until the broccoli turns bright green and most of the liquid has cooked away, about 2 minutes more.
  
• Stir in the water chestnuts, half of the green onions, and 2 tablespoons of the soy sauce mixture and let cook 30 additional seconds.
• Reduce the heat to medium. Add the noodles and beef and pour the remaining soy sauce mixture over the top. With tongs, stir and toss until the noodles are heated through.
• Drizzle the sesame oil over the top (if using) and sprinkle on the remaining green onion. Toss to combine. Enjoy!

Video

Notes

• TO STORE: Refrigerate leftover beef lo mein in an airtight container for 4 days.
• TO REHEAT: Rewarm leftovers in a skillet on the stovetop over medium-low heat or gently in the microwave. Splash a little water or broth onto the nooldes to keep them from drying out.
• TO FREEZE: Freeze in an airtight freezer-safe container for up to 3 months. Let thaw overnight in the refrigerator.

Nutrition

Serving: 1(of 4) | Calories: 480kcal | Carbohydrates: 59g | Protein: 36g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 70mg | Potassium: 1029mg | Fiber: 6g | Sugar: 11g | Vitamin A: 6647IU | Vitamin C: 105mg | Calcium: 119mg | Iron: 5mg

Related Recipes

Stir fries and other Asian specialties are delicious and full of nutritional value. Here are some of my favorites:

Stir Fries

Egg Fried Rice

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Main Dishes

Healthy Orange Chicken

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Slow Cooker

Crockpot Sweet and Sour Chicken

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Proudly stepping onto the podium to accept the Gold Medal on behalf of fast weeknight dinners everywhere: Chicken Stir Fry. Loaded with vegetables and finished with juicy mandarin oranges to convince the veggie suspect, this recipe is a favorite of kiddos big and little.

Why You’ll Love This Easy Chicken Stir Fry Recipe

• Stir-Fries Are Fast and Healthy. In the Venn diagram of nutritious and quick dinners, this chicken stir fry falls right into that sweet spot in the middle. Recipes like Teriyaki Chicken Stir Fry, Beef Stir Fry, and Tofu Stir Fry are a seriously tasty way to get your fill of vegetables and lean protein in a single meal.
• It’s Versatile. This chicken stir fry recipe is adaptable to the ingredients you have on hand—perfect for cleaning out that crisper drawer.
• You’ll Love the Sweet-and-Savory Flavor. Even among the robust collection of stir fry recipes on my site, today’s healthy chicken stir fry stands out. It’s juuuust sweet enough to make things interesting, without being cloying.
• Mandarin Oranges! Need I say more? While pineapple isn’t unheard of in a stir fry, mandarin orange segments are a little more unexpected—and a lot more delicious. They add a juicy burst of citrus flavor to this chicken stir fry recipe. (Love that flavor? Check out this Orange Chicken next!).

How to Make Chicken Stir Fry

The Ingredients

• Broccoli Slaw. My first secret ingredient. A variation of coleslaw, broccoli slaw features thinly shredded broccoli stems in place of (or in addition to) shredded cabbage. The beauty here? You don’t have to chop the broccoli. Simply open the bag, dump, and stir fry away.
• Mandarin Oranges. My second secret ingredient that makes this stir fry DELICIOUS. While I was making this stir fry, I took a cue from our cult classic Ramen Salad and tossed a few over the stir fry. It makes it fresh and kid-friendly
• Red Pepper. Thinly sliced red bell pepper adds color plus extra vitamins (A & C).

• Lean Protein. I made the stir fry with diced, boneless, skinless chicken breast and a handful of shelled edamame. Feel free to use one or both.

• Soy Sauce and Rice Vinegar. Create that classic Chinese-style stir fry flavor we all know and love.
• Honey. Adds just the right amount of sweetness without overloading the sauce with high-calorie sweeteners (and Sweet and Sour Chicken agrees!).
• Garlic and Ginger. A powerful, dynamic duo that’s essential in any classic stir fry sauce.
• Cornstarch. Thickens the sauce and brings everything together into one delicious stir fry.

The Directions

1. Cook the Chicken. Sauté the onion and chicken, then remove to a plate.
2. Make the Sauce. Whisk together the chicken stir fry sauce ingredients in a bowl.

3. Add the Vegetables. Next, sauté the vegetables until crisp-tender.

4. Finish. Return everything to the skillet and pour the sauce over the top. Allow the sauce to thicken for a few minutes, then top with the mandarin oranges, green onions, and seeds. ENJOY!

Storage Tips

• To Make Ahead. Chop the vegetables and cut the chicken breasts up to 1 day in advance. Store both in separate storage containers in the refrigerator until ready to prepare. You can also prepare the stir fry sauce 1 day in advance and store it in the refrigerator.
• To Store. Place stir fry leftovers in an airtight storage container in the refrigerator for up to 3 days.
• To Reheat. Gently rewarm leftovers in a large skillet on the stove over medium-low heat. You can also reheat this recipe in the microwave.
• To Freeze. Store this dish in an airtight, freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.

What to Serve with Chicken Stir Fry

• Healthy Grains. Pair chicken stir fry with your favorite grain to soak up any extra sauce! Try it with brown rice (or Instant Pot Brown Rice), white rice, or quinoa.
• Fried Rice. Enjoy a restaurant-style dinner at home by serving chicken stir fry with Cauliflower Fried Rice or Egg Fried Rice.
• Salad. Keep it light and fresh with Asian Cucumber Salad or Asian Noodle Salad on the side.
• Toppings. Garnish your stir fry with abandon! A drizzle of sesame oil, roasted peanuts or cashews, crushed red pepper flakes for some heat—you’ve got endless options!

Recommended Tools to Make this Recipe

• Large Glass Measuring Cup. For measuring and mixing up this easy stir fry sauce.
• Silicone Tongs. For quickly stirring and tossing your stir fry as it cooks without damaging your wok or skillet.
• Garlic Press. This garlic press is an absolute workhorse and it has a nifty little lever that pops out the garlic peel for you, making cleaning it out a breeze.

Recipe Tips and Tricks

• Prep Ingredients First. Stir fry recipes move quickly, so it’s important to have all your ingredients prepared before you start cooking. Chop all your vegetables, cut your chicken pieces, and measure out your spices and seasonings before you turn on the stove.
• Mind Your Vegetable Size. Try to cut your vegetables so they are uniform in size. This will help them cook in about the same amount of time.
• Swap in Frozen Vegetables. You can use frozen vegetables in this recipe if you prefer. Thaw them overnight in the refrigerator (or if you forget, warm them a little in the microwave). Pat them dry on a paper towel. Make sure your skillet is hot before you add the frozen vegetables, so they do not become soggy. Frozen veggies may cook faster than fresh, so keep an eye on them. Heads up: they won’t be *as* crisp as if you’d used fresh vegetables, but they’re a nutritious, budget-friendly, and time-saving option.
• Skip the Accompaniments. If you are looking for a new kind of stir fry, you could skip the actual noodles and/or rice entirely and enjoy this stir fry on its own with just the slaw. When the broccoli slaw sautées and soaks up the chicken stir fry sauce, its shape and texture resembles rice noodles.

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Chicken Stir Fry

An easy, healthy chicken stir fry with fresh vegetables, mandarin oranges, and a flavorful stir fry sauce. Delicious and nutritious!

Course Main Course

Cuisine Asian

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 387kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 1/2 tablespoons extra virgin olive oil divided
• 1 1/2 pounds boneless skinless chicken breasts cut into bite-sized pieces
• 1 small onion diced
• 4 tablespoons low sodium soy sauce divided
• 1/4 teaspoon kosher salt
• 1 tablespoon minced fresh ginger
• 3 cloves garlic minced (about 1 tablespoon)
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 1 tablespoon cornstarch
• 1/4 teaspoon red pepper flakes
• 1 red bell pepper cored and thinly sliced
• 12 ounces broccoli slaw
• 1 cup shelled edamame fresh or frozen and thawed
• 1 cup mandarin oranges packed in juice drained
• Chopped green onions for serving
• Toasted sesame seeds optional, for serving
• Prepared brown rice or quinoa for serving

Instructions

• In a large skillet, heat 1 tablespoon of the oil over medium-high heat. Add the onion and cook until beginning to soften, about 3 minutes.
• Add the chicken, 1 tablespoon of soy sauce, and salt. Cook, stirring occasionally, until the chicken is completely cooked through and the juices run clear when cut, about 5 minutes. With a spoon, remove the chicken and onion to a plate and set aside.
• In a small bowl or large liquid measuring cup, stir together the remaining 3 tablespoons soy sauce, ginger, garlic, honey, rice vinegar, cornstarch, and red pepper flakes until smooth. Set aside.
• In the same skillet, heat the remaining 1/2 tablespoon oil. Add the bell pepper. Cook 3 minutes.
  
• Add the broccoli slaw and cook until the vegetables are crisp-tender, about 4 to 5 minutes more.
  
• Return the chicken and onions to the skillet. Add the edamame and pour the soy sauce mixture over the top and stir to combine.
  
• Let cook 1 minute to warm through and thicken the sauce. Top with the oranges, green onions, and sesame seeds. Serve hot with brown rice.
  

Video

Notes

• TO STORE: Place stir fry leftovers in an airtight storage container in the refrigerator for up to 3 days.
• TO REHEAT: Gently rewarm leftovers in a large skillet on the stove over medium-low heat. You can also reheat this recipe in the microwave.
• TO FREEZE: Store this dish in an airtight, freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.
• TO MAKE AHEAD: Chop the vegetables and cut the chicken breasts up to 1 day in advance. Store both in separate storage containers in the refrigerator until ready to prepare. You can also prepare the stir fry sauce 1 day in advance and store it in the refrigerator.

Nutrition

Serving: 1(of 4) without rice or quinoa | Calories: 387kcal | Carbohydrates: 26g | Protein: 45g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 109mg | Potassium: 1292mg | Fiber: 4g | Sugar: 12g | Vitamin A: 1980IU | Vitamin C: 141mg | Calcium: 96mg | Iron: 3mg

More Healthy Stir Fry Recipes

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Vegetable Lo Mein

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This restaurant-style Kung Pao Chicken recipe pairs crispy chicken with veggies and a savory-sweet sauce that can be as fiery (or not fiery) as you want it to be. Bonus: Because you’re making it at home, it’s lighter than takeout!

Why You’ll Love This Kung Pao Chicken Recipe

• The Hands-On Time Is Minimal. Only 10 minutes of prep and 10 minutes to cook. Yep, this is a dinner perfect for busy weeknights.
• It’s a Healthier Version of the Original. Takeout is usually loaded with sodium, unhealthy fats, and sugar. Make it yourself and avoid unwelcome ingredients.
• It Has All the Flavor of Takeout. There are no sacrifices here! No compromises! None! Just like my Shrimp Fried Rice, Orange Chicken, and General Tso Chicken, this kung pao chicken is healthier than takeout and just as delicious.
• You Can Have It Your Way. Yes, that’s a line from a restaurant commercial, but it’s true for this kung pao chicken too! You can make it fiery hot or skip the red pepper flakes altogether to keep it mild. 

About This Kung Pao Chicken Recipe

Kung pao chicken is a classic Chinese dish that is tangy, sweet, and spicy all at the same time.

It’s one of those staple dishes that nearly every American Chinese restaurant has on the menu—which is how you know it’s good stuff.

To make a lightened-up version of the restaurant staple, I cut the oil in the stir fry, swapped in low-sodium soy sauce, and used honey for sweetness. 

The result is a homemade kung pao chicken with all the bold flavors you love, but in a much healthier package. Win!

How to Make Kung Pao Chicken

The Ingredients

• Boneless, Skinless Chicken Breasts. Chicken thighs or chicken tenders also work in this recipe.
• Low-Sodium Soy Sauce. You can substitute regular soy sauce if that’s what you have on hand, but I prefer low-sodium to keep the salt level in check.

• Rice Wine Vinegar. Also known as rice vinegar. Make sure you use unseasoned; seasoned rice vinegar is sweetened.
• Sesame Oil. You can use toasted or regular; toasted sesame oil will add more prominent sesame flavor to the dish.
• Cornstarch. You’ll use some to get the chicken nice and crispy, while the rest will thicken the sauce.
• Kosher Salt. If you use regular soy sauce, omit the salt.
• Honey. I use just a touch to keep the sauce from being cloying.
• Crushed Red Pepper Flakes. Feel free to use more or less. Some recipes call for dried chiles or Sichuan peppercorns, but I use red pepper flakes because they’re a pantry staple most of us have on hand already.
• Canola Oil. Or another cooking oil with a high smoke point like grapeseed or avocado oil.
• Bell Pepper. Choose any color you like; yellow, orange, and red bell pepper will add sweetness to your stir fry, while green has a bit of a vegetal bite to it.
• Yellow Onion. Make sure you cut this into uniform pieces so it’s all done cooking at the same time.
• Celery. This adds some texture and fresh flavor to your kung pao chicken.

• Peanuts or Cashews. Roasted peanuts are the classic choice, but I love cashews in this recipe too.
• Garlic. Always a key ingredient for stir fry recipes.
• Fresh Ginger. Fresh ginger contributes to the warmth in this dish. Even if you omit the red pepper flakes entirely, you’ll still get a bit of heat thanks to the hefty tablespoon of ginger used here.
• Green Onions. Separate the white ends from the greens.
• Cooked Brown Rice. I love using Instant Pot Brown Rice for stir fries.

The Directions

1. Marinate Chicken. At least 20 minutes or up to 4 hours.

2. Make the Sauce. Whisk it up well to dissolve the cornstarch.

3. Cook the Chicken. Transfer the chicken to a bowl.

4. Cook the Vegetables. Only for a minute or 2 so they stay crisp-tender. 

5. Stir it All Together. Cook until the sauce coats the chicken and veggies.
6. Serve. Plate the kung pao chicken with rice and green onions, then ENJOY!

Recipe Variations

• Kung Pao Tofu. For a vegetarian version of this dish, swap the boneless skinless chicken breast for extra-firm tofu. Follow the method in my General Tso Tofu recipe.
• Kung Pao Shrimp. Shrimp is also tasty with kung pao sauce! Swap the chicken for peeled, deveined shrimp.
• Switch Up the Veggies. Substitute the bell pepper and celery with other vegetables that work well in stir fries—eggplant, snap peas, mushrooms, broccoli, or whatever is hanging in your refrigerator.

Storage Tips

• To Store. Cool and store in an airtight container in the refrigerator for 3-4 days. 
• To Reheat. Reheat on the stove or in the microwave.

What to Serve with Kung Pao Chicken

• Grains. You don’t need to stick with brown or white rice! Try serving it over quinoa or farro for something different.
• Fried Rice. Make my Homemade Fried Rice or keep it light with Cauliflower Fried Rice.
• Salad. Pair your kung pao chicken with an Asian-inspired salad like my Ramen Salad or Asian Cabbage Salad.

Recommended Tools to Make this Recipe

• Small Whisk. This small whisk is perfect when you’re whisking something in a small bowl or saucepan.
• Nonslip Cutting Board. You’ll be cutting a lot of veggies for this recipe, so a good cutting board is a must!
• Wok. A skillet works just fine for making kung pao chicken, but if you love making stir fries, you’ll appreciate having a wok on hand.

Recipe Tips and Tricks

• Whisk the Sauce Well. If there are clumps of cornstarch in the kung pao sauce, you’ll end up with clumps of cornstarch in your stir fry. It’s not a disaster, but it’s not very appetizing—and it means your sauce will be less sticky because the starch isn’t evenly distributed.
• Make It Customizable. Cooking for people with different spice level preferences? That can be tricky! I recommend catering to the person with the lowest heat tolerance and letting everyone else add extra red pepper flakes when they sit down to eat.
• Have a Mise en Place. In other words, make sure everything is prepped and ready to go before you start cooking because stir fries are fast and you won’t have time to stop and cut veggies in the middle of the recipe. Prep all of your ingredients while the chicken marinates.

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Kung Pao Chicken

This restaurant-style kung pao chicken recipe has the bold flavors you love from the takeout version, made with easy, healthy ingredients!

Course Dinner

Cuisine Asian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Marinating Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories 423kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 1/2 pounds boneless skinless chicken breasts , cut into 1/2-inch pieces (or chicken thighs or tenders)
• 2 tablespoons low-sodium soy sauce divided
• 2 tablespoons + 2 teaspoons rice wine vinegar divided
• 1 1/2 teaspoons sesame oil divided (toasted or untoasted)
• 3 teaspoons cornstarch divided
• 1/2 teaspoons kosher salt
• 1 1/2 teaspoons honey
• 1/2 teaspoons crushed red pepper flakes use more or less to taste
• 2 tablespoons canola oil or grapeseed or avocado oil
• 1 large bell pepper diced into 1/4-inch pieces
• 1 medium yellow onion diced into 1/4-inch pieces
• 2 celery stalks diced into 1/4-inch pieces
• 1/2 cup peanuts or cashews optional
• 3 garlic cloves minced (about 1 tablespoon)
• 1 tablespoon minced or grated fresh ginger from about a 1-inch piece
• 3 green onions thinly sliced, white and green parts separated (about 1/2 cup)
• Cooked brown rice for serving

Instructions

• In a medium bowl or zip-top bag, combine 1 tablespoon soy sauce, 2 teaspoons rice wine vinegar, 1/2 teaspoon sesame oil, 1 teaspoon cornstarch, and the salt. With a fork, whisk to combine and dissolve the cornstarch.
• Add the chicken and toss gently to coat. Cover or seal closed and marinate in the fridge for at least 20 minutes and up to 4 hours.
  
• When you’re ready to cook, in a small bowl combine the remaining 2 tablespoons soy sauce, 2 tablespoons rice wine vinegar, 1 teaspoon sesame oil, honey, red pepper flakes, and 2 teaspoons cornstarch. Whisk to combine and dissolve the cornstarch.
  
• In a large skillet or wok, heat 1 tablespoon canola oil over medium-high heat. Once the oil is hot and shimmering, add the chicken along with its marinade. Cook, undisturbed, until the chicken is golden brown on one side and releases from the pan, 1-2 minutes. Toss the chicken to redistribute it with a spatula or large spoon. Continue to cook until the chicken is golden brown on all sides (the chicken will not yet be cooked through), 1-2 more minutes. Transfer chicken to a bowl.
  
• To the skillet, add the remaining tablespoon of canola oil over medium-high heat. When hot, add the bell pepper, onion, and celery and cook, stirring constantly, until the vegetables are bright and crisp-tender, about 1-2 minutes. If using nuts, add them now.
  
• Add the garlic, ginger, and white and light green parts of the green onions. Cook until fragrant, about 30 seconds, then return the chicken and any accumulated juices to the skillet, along with the sauce mixture. Cook, stirring constantly, until everything is well coated in sauce and the chicken is cooked through, about 1 more minute.
  
• Garnish with sliced dark green onions and serve over rice.

Video

Notes

• TO STORE: Cool and store in an airtight container in the refrigerator for 3-4 days. 
• TO REHEAT: Reheat on the stove or in the microwave.

Nutrition

Serving: 1 (of 4) | Calories: 423kcal | Carbohydrates: 14g | Protein: 43g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Trans Fat: 0.05g | Cholesterol: 109mg | Potassium: 973mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1508IU | Vitamin C: 59mg | Calcium: 53mg | Iron: 2mg

Related Recipes

I love quick and easy stir fries for dinner! Here are some more recipes to try:

Meatless Mains

Honey Lime Tofu Stir Fry

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Teriyaki Chicken Stir Fry

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Watch out, takeout! This homemade Orange Chicken has the same sweet, tangy, and savory flavors you love, but it’s faster and more budget-friendly than ordering out.

Why You’ll Love This Orange Chicken Recipe

• A Healthier Version. This is a classic orange chicken recipe with that signature sticky-sweet sauce, but it’s still much lighter than restaurant-style. No brown sugar or corn syrup here—simple ingredients like orange juice and honey provide all the sweetness you need!
• It’s Faster Than Delivery. From start to finish, you can have this on the table faster than it takes to order Panda Express orange chicken from DoorDash.
• The Sauce Is a Reader Favorite. Love my Crockpot Orange Chicken and General Tso Chicken recipes? Well, you’ll love this recipe too because it’s based on those dishes!

About This Easy Orange Chicken Recipe

My baked Healthy Orange Chicken is in heavy rotation in our kitchen, but I decided that I wanted to do a more traditional take on orange chicken cooked on the stove.

Still lighter than takeout! Still ridiculously easy! And still delicious, too!

The difference is that instead of baking the chicken, I stir fry it in a wok.

• Cooking the chicken on the stovetop means this recipe comes together lickety-split.
• It still only calls for a tablespoon of oil, making it much healthier than the Chinese takeout deep-fried version.
• It also means there’s no dredging the chicken in eggs and flour, no cooking it in batches, and no draining it on paper towels. Win!

If you love other sticky-sweet dishes like Sweet and Sour Chicken, this orange chicken is destined to be a new favorite!

How to Make Orange Chicken

The Ingredients

For the Chicken:

• Boneless Skinless Chicken Breasts or Tenders. Tenders, or tenderloins, are a small cut that comes from the area between the breast and breast bone. You also can use boneless skinless chicken thighs.
• Honey or Pure Maple Syrup. This helps infuse the chicken with sweetness.
• Low-Sodium Soy Sauce. You’ll use soy sauce to infuse the chicken with umami flavor to balance the sweetness.
• Baking Soda. A secret ingredient that helps tenderize chicken while it marinates.
• Cornstarch. Cornstarch will help your chicken achieve maximum crispiness and mimics the deep-fried version.
• Canola Oil. Or another high smoke point oil you like to cook with, like vegetable oil or peanut oil.
• Green Onions. These add a bit of color and pungent flavor to your orange chicken.

For the Orange Chicken Sauce:

• Orange. You’ll need both the orange zest and the juice; zest the orange first, then juice it. Creates the perfect orange flavor.

• Honey. No need for anything fancy here; the runny honey that comes in a bear-shaped bottle is just fine.
• Low-Sodium Soy Sauce. You can use regular soy sauce if that’s what you have on hand, but I always prefer low-sodium to keep the flavor (and salt level) in check.

• Fresh Ginger. You’ll need about an inch of ginger root to yield a tablespoon grated.
• Garlic. Garlic is key for that sweet-and-savory balance.
• Water. For making a cornstarch slurry.
• Cornstarch. The other component of your slurry. This will thicken the sauce and help it cling to the chicken.
• Red Pepper Flakes. Add more or less, according to your taste preferences.
• Prepared Brown Rice. I use my Instant Pot Brown Rice. Here’s How to Make Brown Rice on the stovetop too.
• Sautéed Veggies. Broccoli is a common pairing with orange chicken, but bell peppers, onions, carrots, snow peas, and other stir fry vegetables work too.

The Directions

1. Marinate. Toss the chicken pieces with the soy sauce, honey, and baking soda and marinate while you get the sauce ready.

2. Make the Sauce. Zest the orange right over the pot to capture the flavorful oils.

3. Coat the Chicken. Toss the chicken with the cornstarch.

4. Cook the Chicken. Cook on both sides until golden brown.

5. Add the Sauce. Cook until the chicken is coated and sticky.

6. Serve. Stir the green onions into the orange chicken. Divide the chicken into bowls of rice and veggies and ENJOY!

Recipe Variations

• Orange Tofu. Cook the tofu as described in my General Tso Tofu recipe, but use the orange sauce from this recipe instead.
• Orange Cauliflower. Another plant-based option is to simply replace the chicken with an equal amount of small cauliflower florets. Marinate them, dust them with the cornstarch, and follow the rest of the recipe as written.

Storage Tips

• To Store. Refrigerate leftover orange chicken in an airtight storage container for up to 3 days.
• To Reheat. Reheat orange chicken in a skillet set over medium heat or in the microwave.
• To Freeze. Freeze orange chicken in an airtight container or freezer bag for up to 3 months. Let it thaw in the refrigerator, then reheat according to the instructions above.

What to Serve with Orange Chicken

• Grains. Rice isn’t your only option here! Quinoa or farro are great too.
• Veggies. I love this orange chicken with Cauliflower Fried Rice.
• Other Takeout Favorites. Do a restaurant-style dinner at home with Homemade Fried Rice and Asian Cucumber Salad.
• Salad. Asian Cabbage Salad and Asian Noodle Salad would both complement this orange chicken recipe.

Recommended Tools to Make this Recipe

• Small Whisk. A large whisk in a small saucepan is a recipe for disaster! I love this smaller size for just about everything.
• Nonslip Cutting Board. This set comes with three different size boards for all your slicing and dicing needs.
• Wok. While you can use a skillet, if you stir fry often, a wok is a worthwhile investment.

Recipe Tips and Tricks

• Use a Big Skillet. Or, even better, a wok. It’s important for the chicken to have ample space in the pan so it gets crispy instead of steaming.
• Zest the Orange in the Saucepan. Not only will this help you catch the oils from the orange, it will also make less of a mess!
• Don’t Skip Whisking the Slurry. Although it’s tempting to have one less bowl to clean up, if you don’t whisk the water and cornstarch separately, you’ll end up with lumps in your sauce—and it won’t be as sticky.
• Stir Fry Some Veggies. You can sauté some veggies for your orange chicken by adding them to the skillet or wok after the chicken is done and cooking them in a tablespoon of oil with soy sauce, then adding the chicken and sauce back to the pan to finish.

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Orange Chicken

This easy orange chicken recipe is perfect for busy weeknights. Faster than takeout with restaurant-style taste, you'll make it again and again!

Course Dinner, Main Course

Cuisine Asian

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Marinating Time 15 minutes minutes

Total Time 40 minutes minutes

Servings 3 – 4 servings

Calories 355kcal

Author Erin Clarke / Well Plated

Ingredients

For the Chicken:

• 1 pound boneless skinless chicken breasts or tenders cut into bite-sized pieces
• 1 tablespoon honey or pure maple syrup
• 1 tablespoon low-sodium soy sauce
• 1/8 teaspoon baking soda
• 3 tablespoons cornstarch
• 1 tablespoon canola oil
• 1/3 cup thinly sliced green onions about 3 medium/large or 4 small

For the Orange Sauce:

• Zest of 1 medium orange
• 1/3 cup freshly squeezed orange juice from the same 1 medium orange
• 2 tablespoons honey
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon minced fresh ginger
• 2 cloves minced garlic about 2 teaspoons
• 1/3 cup water
• 2 tablespoons cornstarch
• 1/4 teaspoon red pepper flakes to taste
• Prepared brown rice for serving
• Sautéed veggies for serving (see notes)

Instructions

• Add the chicken to a medium bowl. Top with the soy sauce, honey, and baking soda. Let sit 15 minutes, or refrigerate for up to 1 day.
  
• Meanwhile, prepare the orange sauce: In a small saucepan, whisk together the orange zest (I recommend zesting directly into the pan so you catch the flavorful oils), orange juice, honey, soy sauce, ginger, and garlic. In a small bowl, whisk together the water and cornstarch to create a smooth slurry. Stir into the orange mixture. Bring the mixture to a simmer and cook, stirring constantly, until the sauce is thickened and reduced, about 2 minutes. Stir in the red pepper flakes. Removed from the heat and set aside.
  
• Sauté the chicken. In a wok or large skillet, heat the canola oil over medium-high heat. Sprinkle the 3 tablespoons cornstarch over the top of the chicken. Stir to evenly coat, using a spoon to separate the pieces and ensure each is nicely coated.
  
• Once the oil is hot and shimmering, add the chicken to the pan in an even layer, a few pieces at a time (discard any remaining marinade). If any of the pieces are stuck together, use a spoon to break them back apart. Cook the orange chicken on the first side until golden brown, about 2 minutes. With tongs, flip and cook on the remaining sides, stirring periodically, until the chicken is deeply golden brown on all sides and completely cooked through, about 2 to 3 minutes more.
  
• Reduce the heat to low and pour in the orange sauce. Stir to coat the chicken evenly. The sauce will loosen up a tiny bit as you stir, then coat the chicken to make it deliciously sticky. Stir in the green onions. Serve hot with rice.
  

Video

Notes

• If you’d like to serve with sautéed veggies: Remove the cooked chicken to a plate after Step 4. Saute your vegetables of choice in 1 tablespoon oil with a few dashes of soy sauce until crisp-tender. Add the chicken back to the skillet and proceed to Step 5.
• Adapted from my Healthy Orange Chicken
• TO STORE: Refrigerate leftover orange chicken in an airtight storage container for up to 3 days.
• TO REHEAT: Reheat orange chicken in a skillet set over medium heat or in the microwave.
• TO FREEZE: Freeze orange chicken in an airtight container or freezer bag for up to 3 months. Let it thaw in the refrigerator, then reheat according to the instructions above.

Nutrition

Serving: 1g | Calories: 355kcal | Carbohydrates: 35g | Protein: 34g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 97mg | Potassium: 712mg | Fiber: 1g | Sugar: 20g | Vitamin A: 211IU | Vitamin C: 19mg | Calcium: 28mg | Iron: 1mg

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I love a good takeout remake! Here are some more to try:

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General Tso’s Chickpeas

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Instant Pot

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This Teriyaki Salmon proves that teriyaki sauce is the ultimate dinner keeper of the peace! Even picky eaters will eat fish when it’s baked with a sticky-sweet teriyaki glaze.

Why You’ll Love This Easy Salmon Recipe

• Because EVERYONE Else Does. Kids, adults, teens—try to find one person who can convincingly dispute that teriyaki is anything other than delightful. No need to be a short-order cook when the whole family will love this. (Have fish skeptics? Try Teriyaki Chicken instead.)
• Simple Ingredients. Skip the sugary bottled stuff and make this easy homemade teriyaki sauce with ingredients you have on hand.
• No Marinading Time Required. Even though salmon marinates pretty quickly (this Salmon Marinade needs just 30 minutes to work its magic), sometimes you just can’t wait. The beauty of this easy teriyaki salmon recipe is it can be in the oven in fewer than 10 minutes.
• Nutritious. Salmon is rich in omega-3s, protein, and quick and easy to prepare with little prep time. (Hence, this collection of healthy salmon recipes.)

How to Make Teriyaki Salmon

The Ingredients

• Salmon. I prefer wild-caught salmon, because it’s typically lower in calories, higher in minerals, and better quality overall.

• Maple Syrup. The sweet component in our homemade teriyaki sauce. It’s caramelizes beautifully in the oven and is a better choice than the corn syrup in store-bought sauces.
• Low-Sodium Soy Sauce. Our salty addition that offsets the sweetness of the maple syrup and brings a delightful umami flavor. I also use it in my Miso Salmon and Bourbon Glazed Salmon.

• Extra-Virgin Olive Oil. The extra-virgin olive oil has a mild, grassy taste. For an extra note of Asian flavor, you could use half sesame oil.
• Fresh Ginger. It adds zip to our sauce and makes this recipe pop. (The flavor of the fresh ginger is so much better here than garlic or even ground ginger).
• Black Pepper. One of my favorite components anytime I’m cooking with maple. It gives the recipe savoriness and depth. Like a little more heat? You can add red pepper flakes too.
• Kosher Salt. My favorite option for cooking.
• Green Onion + Sesame Seeds. The final flourishes that give this recipe an extra Asian nod.
• Prepared Brown Rice or Cauliflower Rice. Teriyaki salmon is perfect with fluffy brown rice, Instant Pot Brown Rice, or Cauliflower Fried Rice.

The Directions

1. Dry the Salmon. Be sure to line your pan with foil. The sauce gets sticky!

2. Make the Glaze. So easy and better than store-bought!

3. Brush. Rub or brush 3/4 of the glaze over the salmon.
4. Bake and Baste. Cook the teriyaki salmon at 400 degrees F for 6 minutes, baste, and continue baking until the center is cooked through.

5. Finishing Touches. Pour the remaining teriyaki sauce on the salmon. Broil for a minute or two, then let the salmon rest for a few minutes. Garnish with green onions and sesame seeds. ENJOY!

Storage Tips

• To Store. Salmon is always best eaten the day it is made. However, leftover salmon can be kept in an airtight container in the refrigerator for up to 2 days.
• To Reheat. Let the salmon come to room temperature while heating a skillet on the stove over medium-low to medium heat. Gently rewarm individual salmon portions with a splash of water, covering the skillet. Remove the salmon once it is heated through (this should only take a couple of minutes).

What to Serve With This Baked Teriyaki Salmon Recipe

• Asian-Inspired Dishes. Plate your teriyaki salmon atop a bowl of Vegetable Lo Mein or Asian Noodle Salad.
• Vegetables. Roasted Cauliflower is low in carbohydrates and packed with vitamin C and fiber, or go with a crunchy Asian Cabbage Salad.
• Healthy Grains. Try serving your salmon with quinoa or farro.

Recommended Tools to Make this Recipe

• Baking Dish. This is the perfect size for making this recipe, or you can use these rimmed baking sheets.
• Small Whisk. Avoid splashing your teriyaki sauce all over the counter.
• Measuring Spoons. Ideal for measuring out the ingredients in this recipe.

Recipe Tips and Tricks

• Don’t Overcook the Salmon. For total accuracy and the best results, use an instant read thermometer to determine if salmon is done. Fish is considered cooked at 145 degrees F (I remove several degrees early, then let the carry over cooking during resting bring the salmon to temperature). Check out my Salmon Baking Temperature Guide for more.
• Use Pure Maple Syrup. Not pancake syrup! Or if you don’t have real maple syrup on hand, take a note from Honey Glazed Salmon and make this a honey teriyaki salmon recipe instead.
• Keep the Skin On. You can cook salmon with the skin off or skin on. Personally, I prefer skin on, as I find it less prone to drying out. As you eat it, the skin will come right off, so it’s easy to avoid.

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Teriyaki Salmon

This easy teriyaki salmon recipe features an easy homemade teriyaki glaze spread over salmon, then baked. Serve with rice, noodles or veggies.

Course Main Course

Cuisine Asian, Japanese

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 354kcal

Author Erin Clarke / Well Plated

Ingredients

• 4 6- to 8-ounce skin-on salmon fillets (or 1 1 1/2-pound center-cut side of salmon*)
• 3 tablespoons pure maple syrup
• 3 tablespoons low-sodium soy sauce plus additional for serving swap for tamari for gluten free
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon minced fresh ginger
• 1/4 teaspoon ground black pepper plus additional to taste
• Kosher salt to taste
• Chopped green onion for serving
• Toasted sesame seeds for serving
• Prepared brown rice or cauliflower rice optional for serving

Instructions

• Place rack in the center and upper third of your oven and preheat to 400° F. Line a baking dish large enough to hold the salmon in an even layer with aluminum foil (a 9×13-inch baking dish works well; you can also use parchment paper, but unless your paper is broiler, say if you will need to skip the boiling step). With paper towel, pat the salmon dry, then arrange the pieces down the center of the baking dish so that they are not touching.
  
• In a small bowl or larger liquid measuring cup with a spout, combine the maple syrup, soy sauce, oil, ginger, and black pepper. Drizzle 3/4 all over the top of the salmon. Rub or brush to coat the salmon evenly with the sauce. With a spoon, scoop some of the glaze that collects in the bottom of the pan over the top of the salmon. Reserve the remaining sauce.
  
• Bake the salmon for 6 minutes, then with a spoon, baste again with the sauce that’s collected in the pan. Continue baking until the salmon is almost cooked through at the center, about another 5 minutes for 1-inch fillets; if your salmon is thicker or thinner, you will need to adjust the cooking time accordingly.
• Drizzle the reserved glaze over the salmon and place on the upper third rack. Turn the oven to broil and let cook until the salmon reaches 140° F on an instant-read thermometer for medium salmon (or cook all the way to 145°F for well done), about 1 to 2 minutes more. Note that the salmon’s temperature will rise as it rests. When done, salmon should flake easily with a fork. Let rest a few minutes. Sprinkle with a pinch of salt, green onions, and sesame seeds. Serve hot over rice as desired.
  

Video

Notes

• TO STORE: This recipe is best enjoyed the day that it is made, as salmon can dry out when reheated.
• TO REHEAT: Let the salmon come to room temperature while heating a skillet on the stove over medium-low. Gently rewarm individual salmon portions with a splash of water, covering the skillet. Remove the salmon once it is heated through (this should only take a couple of minutes).
• TO USE LEFTOVERS: That said, there are still many yummy ways to use leftover salmon! Try serving it at room temperature over a salad the next day or mixed with fried rice for a tasty alternative.
• *TO COOK A WHOLE SIDE OF SALMON: Use a large sheet of foil to line a rimmed baking sheet and place the salmon on top (if you prefer the salmon not touch the foil, you can lay parchment on top of the foil first). Fold the sides of the aluminum foil up and over the top of the salmon until it is completely enclosed (wrap any of the sauce that has pooled right up inside the foil with the fish—if your foil is too small, you can place a second sheet on top to create a packet). Leave a little room inside the foil for air to circulate. Bake the salmon for 12 to 18 minutes, until it is almost completely cooked through at the thickest part. Uncover the salmon, brush with the remaining sauce, then broil for 3 minutes, until the salmon reaches 135°F on an instant read thermometer (salmon is considered cooked at 145°F but its temperature will rise as it rests). Cover and let rest a few minutes, then enjoy.

Nutrition

Serving: 1(of 4) | Calories: 354kcal | Carbohydrates: 11g | Protein: 35g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Cholesterol: 94mg | Sodium: 831mg | Potassium: 905mg | Fiber: 0.2g | Sugar: 9g | Vitamin A: 69IU | Vitamin C: 0.1mg | Calcium: 40mg | Iron: 2mg

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If you love salmon as much as I do, don’t miss my library of healthy salmon recipes:

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This creamy, lightly sweet and spicy Coconut Curry recipe is inspired by the curries I ate during our trip to Thailand a few years ago. This version is made with easy-to-find ingredients, packed with rich Thai flavor, has a lovely creamy texture, AND is vegan too!

Why You’ll Love This Easy Curry Recipe

• Warm, Bold Flavors. Thai food is complex and aromatic, with sweet, spicy, and tangy notes from ingredients like chilis, citrus, garlic, and fish sauce or soy sauce. From Shrimp Pad Thai to Panang Curry, we LOVE it!
• Fast + One-Pot. This is a 30-minute meal and if you discount the rice, it’s also a one-pot meal. Meaning less time washing dishes and more time eating the best-ever coconut curry!
• Pantry Ingredients. The ingredients in this recipe are streamlined and easy to find, no matter where you live! Keep Thai red curry paste (which is widely available in grocery stores throughout the U.S.), a can of chickpeas, canned coconut milk, and a bag of frozen veggies on hand, and you can whip up this recipe (or Massaman Curry!) anytime.
• Saucy. The sauce is one of the best parts of curry. Creamy coconut milk tames the heat and makes curry sauces extra yummy over brown rice or sopped up with bread.
• Healthy. This vegetarian coconut curry is packed with vegetables, plant-based protein, and is even dairy free (so yes, it’s vegan!).
• Adaptable. No chickpeas on hand? Take a note from my Tofu Curry and swap cubed sautéed or Air Fryer Tofu. Swap the veggies here for whatever is in your crisper drawer.

How to Make Coconut Curry

In Thailand, most of the coconut curries we tried were made with chicken (like this Thai Chicken Curry), but to keep this recipe extra super-duper speedy, I turned it into a Thai vegetable curry by using chickpeas instead.

The Ingredients

• Chickpeas. The chickpeas’ mild flavor meshes well with the bolder spices in the easy curry sauce, and their pleasantly chewy texture is a nice contrast to the sauce’s creaminess
• Red Curry Paste. The star of the show that packs flavor and punch into every bite of this healthy vegetarian curry with chickpeas. Craving variety? Pick up green curry paste and use it for a Green Curry!

• Coconut Milk and Coconut Sugar. Infuse this dish with coconut goodness and make it rich, creamy, and slightly sweet.
• Soy Sauce. For some good old-fashioned umami flavor.
• Rice Vinegar. Balances the dish and lends it some vital acidity.
• Vegetables. I used bell peppers, onions, carrots, and peas, all of which I found in my coconut curry bowls in Thailand at one point or another.
• Ginger + Garlic. An essential duo of dynamic spices that give this recipe some extra zip.
• Rice or Quinoa. For serving. Brown rice (I love to make brown rice in the Instant Pot) or cooked quinoa are my favorites to add some bulk and additional plant-based fiber to this recipe to make it more filling. You can also use white rice.

The Directions

1. Saute. I like to use coconut oil but canola oil or avocado oil work too.

2. Add the Aromatics. Garlic, ginger, and the curry paste bloom with flavor over the heat.

3. Add the Veggies. Feel free to play around with your vegetables of choice.

4. Add the Coconut Milk and Chickpeas. Stir it all together.
5. Simmer. In 10-15 minutes, your curry will thicken.

6. Add the Finishing Ingredients. Soy sauce and rice vinegar, plus frozen peas if you like (they’ll thaw immediately).

8. Serve. Over rice or quinoa, garnished with fresh cilantro, or borrow from Indian curries and dip with Homemade Naan. ENJOY!

Storage Tips

• To Store. Keep leftovers in an airtight container in the refrigerator for 3 to 4 days.
• To Reheat. Warm in a skillet over medium heat until steaming. You can also microwave in a covered microwave-safe container until heated through.
• To Freeze. I do not recommend freezing, as I have not had the best luck freezing sauces with coconut milk bases.

Recommended Tools to Make Coconut Curry

• Dutch Oven. (This one is outstanding. This is another excellent, more economical option.)
• Instant Pot. I cook brown rice in my Instant Pot, and it’s perfect every time. (You can, of course, cook rice in a regular saucepan too!)

It’s comforting to know that while I might not be able to sneak back to Chiang Mai to bathe an elephant anytime soon, at least I can relive the experience via this easy vegan coconut curry recipe.

Recipe Tips and Tricks

• Use Your Favorite Veggies. Feel free to swap in different vegetables to suit your tastes and what’s in your fridge—cauliflower, broccoli, pea pods, bok choy, sweet potatoes, eggplant..it’s all fair game! Keep in mind the cooking times may need to adjust since some veggies will cook faster or longer than those selected for the original recipe.
• Invest in a Few Thai Ingredients. It truly is amazing how many more recipes you can make when you have fish sauce, a jar of red curry, and a can of coconut milk. See these Asian-inspired recipes for even more ideas and add them to your grocery cart!
• Taste, Taste, Taste. Don’t be afraid to adjust the sauce to suit your tastes as you go. Add additional soy sauce (for more saltiness), coconut sugar (for more sweetness), or red pepper flakes (for more heat). This recipe is versatile to suit different palettes.

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Coconut Curry

This creamy vegan coconut curry with chickpeas is full of flavor. Ready in 30 minutes, it's a cozy dish that's equally healthy and satisfying.

Course Main Course

Cuisine Indian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 519kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 tablespoon coconut oil or substitute extra-virgin olive oil or grapeseed oil
• 1 medium yellow onion thinly sliced
• 4 cloves garlic minced
• 2 tablespoons minced fresh ginger or in a pinch, 2–3 teaspoons ground ginger
• 3 tablespoons Thai red curry paste plus 2 teaspoons
• 1/4 teaspoon red pepper flakes
• 6 small/medium carrots peeled and cut into 1/4-inch-thick rounds (about 2 cups)
• 2 large red bell peppers cored and sliced
• 2 cans light coconut milk (14-ounce cans)
• 2-4 teaspoons coconut sugar brown sugar, or turbinado sugar
• 1 can reduced-sodium chickpeas (15 ounces), rinsed and drained
• 2 tablespoons soy sauce plus 2 teaspoons, or tamari to make the recipe gluten free
• 2 tablespoons rice vinegar
• 1 cup frozen peas
• Chopped fresh cilantro for serving
• Prepared brown rice or quinoa for serving

Instructions

• Heat a large pot such as a Dutch oven over medium. Once hot, add the coconut oil and onion. Sauté for 2 to 3 minutes, until slightly softened.
  
• Add the garlic and ginger and let cook 30 seconds, then add the red curry paste and red pepper flakes. Stir to combine and let cook 1 additional minute. Add the carrots and bell pepper and stir to coat with the spices and curry.
  
• Stir in the coconut milk, 2 teaspoons sugar, and chickpeas, then bring to a simmer over medium-high heat. Then reduce the heat to low and continue cooking (uncovered) for 10 to 15 minutes, until slightly thickened and the vegetables are crisp-tender.
  
• Stir in the soy sauce and rice vinegar. Taste and add additional soy sauce (for more saltiness), sugar (for more sweetness), or red pepper flakes (for more heat) as desired. Stir in the peas and let cook for 3 additional minutes. Serve warm over rice or quinoa, garnished with fresh cilantro.
  

Video

Notes

• TO STORE: Keep leftovers in an airtight container in the refrigerator for 3 to 4 days.
• TO REHEAT: Warm in a skillet over medium heat until steaming. You can also microwave in a covered microwave-safe container until heated through.
• TO FREEZE: I do not recommend freezing, as I have not had the best luck freezing sauces that have a coconut milk base.

Nutrition

Serving: 1(of 4), with 1/2 cup prepared brown rice | Calories: 519kcal | Carbohydrates: 68g | Protein: 13g | Fat: 21g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Potassium: 785mg | Fiber: 13g | Sugar: 12g | Vitamin A: 15362IU | Vitamin C: 127mg | Calcium: 114mg | Iron: 4mg

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Don’t miss these other Asian-inspired recipes:

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With healthy ground beef, ginger, garlic, sesame oil, a touch of honey, and plenty of green onions, this Korean Beef Bowl recipe is perfect for serving over rice with vegetables for an easy, wholesome meal. The best part? It can be on your table in 20 minutes flat!

This ground beef dinner is exquisitely easy-yet-excellent (much like Ground Beef Casserole).

So much so, it’s practically still cooling on the stove, but I had to rush over and share the recipe with you!

• This Korean beef bowl with veggies is fast; you can have it on your table in 20 minutes!
• You probably already have all of the ingredients around (especially if you regularly make stir fry recipes like this Egg Roll in a Bowl).
• It’s ideal for meal prep. All of the components can be prepped separately, then assembled for serving.

About this Recipe

These beef bowls are super-duper loosely based on Smitten Kitchen Crispy Rice Bowls, which have been one of our favorite easy dinner recipes we’ve tried lately.

• We served our sautéed Korean ground beef over steamed brown rice the first time and with quinoa the second; we were highly pleased with how they both tasted.
• A fried egg is another tasty way to finish off them off.
• You also can trade out the vegetables here for just about any you prefer or have around. I love the combination of beef and broccoli in Asian recipes (looking at you, Crockpot Beef and Broccoli, Instant Pot Beef and Broccoli, and Healthy Beef and Broccoli), so making this Korean beef bowl with broccoli is next on my list.
• Top off these Korean bowls with shredded carrots and thinly sliced cucumbers for garnish.

How to Make a Korean Beef Bowl

You’ll find a number of major differences between this easy Korean beef bowl recipe and Deb’s version (particularly the ground beef), but the two recipes are wildly delicious, quick-and-easy, and take inspiration from Korean cooking. Neither claims authenticity. I hope you’ll try them both.

The Ingredients

• Ground Beef. Lean ground beef (I used 93% lean) keeps this recipe light without sacrificing flavor.

• Soy Sauce. Coats every morsel of the beef, giving it a delightfully salty, savory, umami flavor. I recommend using low-sodium soy sauce to ensure your beef bowl doesn’t become too salty.

• Garlic + Ginger. Tiny but mighty! Both garlic and ginger pack intense flavors that complement almost any stir fry recipe.
• Rice Vinegar. For a touch of acidity.
• Honey. Adding honey gives the dish a subtle, balanced sweetness without using any refined sugars (like brown sugar).
• Red Pepper Flakes. For a pinch of heat. If you like your stir fry extra spicy, feel free to add more red pepper flakes to take it up a notch.

• Pickled Vegetables. A fantastic addition that adds acidity, texture, and crunch to these spicy Korean beef bowls. I usually opt for Persian cucumbers and shredded carrots, but Quick Pickled Onions or radishes would also be great to try.

• Sesame Oil. Provides that unmistakable Asian flavor to this dish. Don’t skip this ingredient! Sesame oil is typically located in the Asian or international aisle of most grocery stores.

The Directions

1. Quick pickle your vegetables, if desired.
2. Brown the beef with the soy sauce, garlic, and green onions.
3. Whisk together the vinegar, honey, ginger, and red pepper flakes. Pour the mixture over the beef, stirring to coat. Remove from the heat, and stir in the sesame oil.
4. Serve hot with rice (or base of choice) and desired toppings. ENJOY!

Storage Tips

• To Store. Place leftovers in an airtight storage container in the refrigerator for up to 4 days.
• To Reheat. Gently rewarm leftovers in a large skillet over medium-low heat on the stove. You can also reheat this dish in the microwave.
• To Freeze. Store the beef mixture and vegetables in an airtight, freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.

What to Serve with Korean Beef Bowls

Looking for ideas on what to pair with these quick Korean beef bowls to complete your dinner menu? Here are a few of my favorite ideas:

• Broccoli. Korean ground beef and broccoli is a winning combination. Use steamed fresh broccoli, pickled broccoli slaw, or this Roasted Frozen Broccoli.
• Lettuce Wraps. Don’t miss my spot-on Lettuce Wraps recipe—they’re the perfect appetizer for any Asian dish.
• Tofu. Quick, easy, and crispy, I love making Crispy Tofu or Air Fryer Tofu with these simple Korean beef bowls.
• Salad. For an extra dose of daily veggies, add this Asian Cucumber Salad or Asian Cabbage Salad to your menu plan.

Recommend Tools to Make this Recipe

• Glass Food Storage Containers. Ideal for Korean beef bowl meal prep.
• Skillet. An invaluable kitchen tool for making stir fries, browning meat, and so much more! This option is also great.
• Measuring Spoons. Measure your beef bowl ingredients with these double-sided spoons for less cleanup.

The only thing that’s faster than making these quick Korean beef bowls…is eating them!

Did you love this recipe? Don’t forget to leave a review, and feel free to snap a photo and share it on Instagram or Facebook. I love to see my recipes come to life in your kitchens.

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Korean Beef Bowl

Quick and healthy Korean beef bowl — ready in 20 minutes and made with simple ingredients! Serve with rice and veggies for easy dinners or meal prep!

Course Korean

Cuisine Main

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 303kcal

Author Erin Clarke / Well Plated

Ingredients

FOR THE BEEF:

• 1 pound lean ground beef (I used 93% lean)
• 3 tablespoons low sodium soy sauce plus additional to taste, divided
• 1 1/4 cups minced scallions both green and white parts (from about 1 small bundle), divided
• 1 tablespoon minced garlic about 3 cloves
• 2 tablespoons rice vinegar
• 2 tablespoons honey
• 2 tablespoons minced or finely grated fresh ginger
• 1/4 teaspoon red pepper flakes plus additional to taste
• 1 tablespoon sesame oil plus additional to tase

FOR SERVING:

• Cooked brown rice quinoa, or cauliflower rice
• 1 1/2 cups shredded carrots see recipe notes to pickle them for an upgrade
• Thinly sliced seedless cucumbers Persian-style or English/hot house
• Toasted sesame seeds

Instructions

• Pickle the carrots and/or cucumbers if desired (see recipe notes—I highly recommend).
• In a large skillet, brown the beef over medium-high heat, breaking it into small pieces, until it is browned and cooked through, about 5 or so minutes. When the beef is about halfway finished cooking, add 1 tablespoon of the soy sauce and 2/3 of the scallions. Once the beef is completely browned, stir in the garlic and cook 30 seconds.
• While the beef cooks, in a small bowl, stir together the rice vinegar, honey, ginger, red pepper flakes, and remaining soy sauce.
• Pour over the browned beef. Stir and cook for 2 minutes. Remove from the heat, then stir in the sesame oil. Sprinkle the remaining green onion over the top. Taste and add extra soy sauce or red pepper flakes as desired (I added a bit more of each).
• Serve the beef hot, over rice, topped generously with the carrots, cucumber, and sesame seeds.

Video

Notes

• TO PICKLE THE CARROTS AND CUCUMBERS: Place the vegetables in a medium bowl. Top with 2 tablespoons rice vinegar, 2 tablespoons water, 1/2 teaspoon sugar and 1/2 teaspoon kosher salt to coat the strands. Let marinate/gently pickle while you prepare the rest of the recipe. Drain then use to top the bowls.
• TO STORE: Place leftovers in an airtight storage container in the refrigerator for up to 4 days. 
• TO REHEAT: Gently rewarm leftovers in a large skillet over medium-low heat on the stove. You can also reheat this dish in the microwave. 
• TO FREEZE: Store the beef mixture and vegetables in an airtight, freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating. 

Nutrition

Serving: 1(of 4); heaping 3/4 cup | Calories: 303kcal | Carbohydrates: 17g | Protein: 24g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 74mg | Potassium: 600mg | Fiber: 2g | Sugar: 12g | Vitamin A: 6968IU | Vitamin C: 8mg | Calcium: 55mg | Iron: 4mg

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No need to pop in the frozen dinner or spring for takeout when there’s Teriyaki Chicken. Made with chicken thighs or breasts in a sticky, sweet teriyaki sauce, served with brown rice and frozen veggies (hello shortcut!), this is a dinner-in-a-hurry that doesn’t sacrifice nutrition or taste.

When someone asks me how I’m doing, I try to say something more meaningful than “busy.”

We are all so busy, and cooking dinner can often be one of the first things to go as we try to prioritize life.

With teriyaki chicken, you can get a square meal on the table in only 20 minutes.

• This teriyaki chicken is the stovetop rendition of my favorite Instant Pot Teriyaki Chicken and Crock Pot Teriyaki Chicken, so you can stir up a healthy dinner FAST.
• For an oven version, check out Teriyaki Chicken Casserole.

Homemade Teriyaki Chicken is Healthy and Easy

There will always be a need for fast, healthy, one-pan dinners.

Chock-full of vegetables, made without butter and with little oil, and served over healthy whole grain rice (or noodles), this teriyaki chicken is a healthy, wholesome meal.

And, most importantly, it is so scrumptious.

Veggies Galore

• Bagged steamed vegetables serve as a secret shortcut, so no extra chopping is required.
• For a teriyaki chicken stir fry that is made with veggies sautéed right in the dish, rather than opting for bagged, steamed veggies on the side, see Teriyaki Chicken Stir Fry.

This Sauce is the Boss

• Teriyaki chicken sauce is made of soy sauce, honey, rice vinegar, ginger, garlic, and red pepper flakes.
• You’d think you should use the bottled teriyaki sauce in keeping with the shortcuts, but it is truly so easy to whisk up your own.
• With making your own sauce, you can control the sugars and how sweet or spicy you prefer it.

How to Make Teriyaki Chicken

Whisk up your homemade teriyaki sauce while the chicken sizzles, steam some veggies, stir it all together, and POOF, dinner is served.

The Ingredients

• Chicken. You can use boneless skinless chicken breasts or thighs; both are healthy, lean proteins. Thighs are my preference as they are more juicy.
• Soy Sauce. Opt for low sodium so you can control the salt content.
• Honey. Bottled teriyaki sauce can be loaded with sugars. This from-scratch teriyaki sauce is naturally sweetened with honey. It’s plenty sweet without any brown sugar.
• Rice Vinegar. Adds the acidity to the sauce.
• Garlic. Fresh, minced garlic is another essential ingredient to make this teriyaki.
• Ginger. Get about a 1-inch piece of ginger, peel and mince it. The flavor difference is worth it! Or, look for fresh ginger in a tube in the refrigerated section, or frozen ginger cubes.
• Cornstarch. Coating the chicken, plus whisked into the sauce to make a cornstarch slurry, cornstarch makes the sauce thick and glossy.
• Red Pepper Flakes. If you want to add a kick of heat.
• Oil. Use a neutrally flavored oil with a high smoke point, such as canola oil or grapeseed oil.

• Green Onions. Adds a bite.

The Directions

1. Coat chicken with soy sauce, salt, and pepper.

2. Stir in cornstarch.

3. Whisk together the water, honey, rice vinegar, garlic, ginger, red pepper flakes, soy sauce, and cornstarch.

4. Brown chicken.

5. Pour in the sauce and stir, and then simmer until sauce thickens.

6. Stir in green onion. Serve hot with rice, steamed vegetables, and a garnish of green onions. ENJOY!

Storage Tips

• To Store. Refrigerate teriyaki chicken in an airtight container for up to 4 days.
• To Reheat. Rewarm leftovers in a skillet on the stovetop over medium-low heat or in the microwave.
• To Freeze. Freeze teriyaki chicken in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

What to Serve with Teriyaki Chicken

• Over Instant Pot Brown Rice is a classic way to serve the teriyaki chicken, but it would also be fun with noodles, such as whole wheat spaghetti.
• Homemade Fried Rice would be extra flavorful, or you could make Cauliflower Fried Rice for low carbohydrates.
• Asian Cabbage Salad or Asian Cucumber Salad would make cool sides.

Recommended Tools to Make this Recipe

• Wok. With its high sides and round bottom, a wok is the perfect stir fry tool as you can more easily flip and turn ingredients without them spilling over the edge. Plus, it makes for even heat distribution.
• Glass Measuring Cups. Doubles as a mixing bowl.
• Whisk. I prefer the smaller-sized whisks as they are easy to maneuver.

Let’s nourish your family (and sanity) with quick and easy teriyaki chicken for dinner tonight.

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Teriyaki Chicken

Sweet and savory teriyaki chicken is a FAST, easy, healthy dinner with juicy chicken in a sticky soy, honey, and garlic teriyaki sauce.

Course Dinner, Main Course

Cuisine Asian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 271kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 1/4 pounds boneless skinless chicken thighs or breasts cut into bite-sized pieces
• 1/4 cup plus 1 tablespoon low sodium soy sauce, divided
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 3 teaspoons cornstarch divided
• 1/4 cup water
• 3 tablespoons honey
• 1 tablespoon rice vinegar
• 1 tablespoon minced garlic about 3 cloves
• 1 tablespoon minced fresh ginger from about 1, 1-inch piece
• 1/4 teaspoon red pepper flakes plus additional to taste (optional)
• 1 tablespoon canola oil or similar neutral cooking oil such as grapeseed oil
• 3 chopped green onions 1/2 cup, divided
• Steam-in bag stir fry vegetables for serving (if desired)
• Cooked brown rice for serving (see Instant Pot Brown Rice)

Instructions

• Place the chicken in a bowl with 1 tablespoon of the soy sauce, salt, and pepper. Stir to coat. Sprinkle 1 teaspoon of the cornstarch over the top and stir once more. Set aside.
  
• In a medium bowl or large liquid measuring cup with a spout, whisk together the water, honey, rice vinegar, garlic, ginger, red pepper flakes, and the remaining 1/4 cup soy sauce and 2 teaspoons cornstarch until smoothly combined. Set near the stove.
  
• In a large nonstick skillet or wok, heat the oil over medium-high heat. Once the oil is hot and shimmering, add the chicken in a single layer. Let cook undisturbed on the first side until deeply golden, about 2 to 3 minutes, then turn the chicken pieces and continue cooking until the chicken is browned all over and cooked through, about 2 to 3 minutes more.
  
• Towards the end of the cooking time, steam the vegetables (if using).
• Pour in the sauce and stir to coat the chicken. Let simmer, stirring frequently, until the sauce thickens and looks sticky and glossy, about 1 to 2 minute. Stir in about two-thirds of the green onions. Serve hot with rice, steamed vegetables, and a sprinkle of the remaining green onions.
  

Notes

• TO STORE: Refrigerate teriyaki chicken in an airtight storage container for up to 4 days.
• TO REHEAT: Rewarm leftovers in a skillet on the stovetop over medium-low heat or in the microwave.
• TO FREEZE: Freeze teriyaki chicken in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1of 4 (chicken only) | Calories: 271kcal | Carbohydrates: 17g | Protein: 29g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 135mg | Potassium: 456mg | Fiber: 1g | Sugar: 13g | Vitamin A: 162IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 2mg

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