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

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

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Egg Fried Rice

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Healthy Orange Chicken

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Crockpot Sweet and Sour Chicken

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If you think something sounds too good to be true, you haven’t tried Instant Pot Mac and Cheese yet. (Or rather, you haven’t tried this Instant Pot mac and cheese.)

Why You’ll Love This Pressure Cooker Mac and Cheese Recipe

• It’s Tested, Tried, and True. After having multiple recipe fails on a dish that the internet assured me was foolproof, I can now attest this is the best, creamiest, most (actually) foolproof recipe of them all.
• You Won’t Believe How Easy It Is. Water, noodles, four minutes of pressure cook time, add the cheese. BOOM. Better-than-the-blue-box bliss is yours!
• The Silky Sauce. Just like Instant Pot Spaghetti, the starches the pasta releases as it cooks help thicken the sauce and make it extra creamy (you DO need to drain the water for the mac and cheese, heads up!).
• Whoa, It’s Healthy Too. In Well Plated style, I was determined to come up with a healthy Instant Pot mac and cheese that didn’t skimp on flavor and comfort. (And if you don’t think that is possible, you clearly haven’t tried the Ultimate Creamy Mac and Cheese in The Well Plated Cookbook yet!)
• It’s Super Customizable. Just like my Cauliflower Mac and Cheese and Gourmet Mac and Cheese, this is a recipe that can be tweaked to your liking by adding mix-ins like steamed broccoli or Sautéed Broccoli, crumbled cooked bacon, and more. Keep reading, because I share some of my favorite ideas below!

How to Make Instant Pot Mac and Cheese

The Ingredients

• Pasta. I used whole wheat elbow noodles for an extra boost of nutrition. Whole wheat noodles are better for you thanks to their higher amount of nutrients and fiber, and no one will notice the swap.

• Cheese. Extra sharp cheddar cheese has the intense, cheesy flavor that mac and cheese needs, and it melts beautifully into the creamy sauce.

• Butter. For necessary richness to call this a proper mac ‘n’ cheese. Plus, cheese + butter = perfection!
• Greek Yogurt. Adds tanginess and helps make the sauce creamy without the need for heavy cream. Plus it’s high in calcium and potassium.
• Spices. Dry or ground mustard adds depth and very subtle tanginess. Cayenne pepper gives the dish a touch of heat. Nutmeg is the secret ingredient that will leave people wondering if you’re a mac and cheese wizard.

The Directions

1. Cook the Noodles. Stir the pasta, water, and salt together in an Instant Pot. Cook on HIGH for 4 minutes, then release the pressure.

2. Drain. Pour out all but a thin layer of water.

3. Season. Stir in the butter. Add the spices.

4. Add the Yogurt. Don’t use fat free or it will curdle.

5. Add the Cheese SLOWLY. If you add it too quickly, it will make your cheese sauce lumpy. ENJOY!

Recipe Variations

• Vegetable Instant Pot Mac and Cheese. Take a note from my Instant Pot Cauliflower Mac and Cheese, Butternut Squash Mac and Cheese, or Pumpkin Mac and Cheese and add veggies to this recipe. Sautéed Mushrooms or Roasted Broccoli would be delicious.
• Instant Pot Mac and Cheese with Chicken. As Tuscan Chicken Mac and Cheese can attest, chicken is tasty with mac and cheese sauce. Stir in Cooked Shredded Chicken or dice up Air Fryer Chicken Breast
• Pesto Instant Pot Mac and Cheese. Stir a dollop of Basil Pesto into your mac and cheese for an upgrade.
• Bacon Instant Pot Mac and Cheese. We love the bacon on this Brussels Sprouts Mac and Cheese, and I know some Air Fryer Bacon would take this dish to the next level too.
• Roasted Tomato Mac and Cheese. Stir Roasted Tomatoes into the finished dish for an elevated side dish.
• Parmesan Instant Pot Mac and Cheese. Sprinkle freshly grated Parmesan cheese over your finished mac and cheese.
• Spicy Mac and Cheese. Add a few dashes of your favorite hot sauce.

Storage Tips

• To Store. Refrigerate mac and cheese in an airtight storage container for up to 5 days. 
• To Reheat. Rewarm leftovers in a pot on the stovetop over medium-low heat or in the microwave. 
• To Freeze. Freeze mac and cheese in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. 

What to Serve with Instant Pot Mac and Cheese

• Protein. Pair your Instant Pot mac with kid-favorite Chicken Tenders or Air Fryer Steak.
• Vegetables. I love Roasted Green Beans and Sautéed Zucchini for rounding out a mac-and-cheese dinner.
• Fruit. If you want to keep your dinner light, serve Fruit Salad alongside your Instant Pot mac and cheese.
• Salad. Another idea for a light dinner is to make a simple salad like Arugula Salad or Spinach Strawberry Salad.

Recommended Tools to Make this Recipe

• Instant Pot. Perfect for making this recipe and all these Instant Pot recipes too.
• Cheese Grater. You can use a traditional cheese grater or try my food processor trick.
• Rubber Spatula. My go-to utensil for stirring and scraping in the Instant Pot.

Recipe Tips and Tricks

• Shred Your Own Cheese. It truly makes a difference! Pre-shredded cheese is tossed with cellulose, AKA the “powdery white stuff” that coats each shred to keep them from sticking to each other. This also keeps the cheese from melting as smoothly as we’d like.
• Add the Cheese VERY GRADUALLY. As with Cheese Fondue, if you add too much at once, your sauce will end up lumpy.
• Skip the Milk. Dairy burns easily in the Instant Pot, so do not use milk when pressure cooking. Instead of making Instant Pot mac and cheese with evaporated milk (or any milk), use water for the liquid, then add the dairy products (including cheese) after the pressure cooking cycle is complete.
• Vent Quickly. Vent the Instant Pot as soon as the pressure cooker time is up. Called a “quick release” this ensures the pasta remains al dente.
• Stick With the Winning Formula. I know it’s always tempting to make a recipe your own, but this is the kind of recipe where small tweaks like swapping regular yogurt for Greek yogurt or using milk instead of water can lead to disaster. You can customize your mac and cheese with different add-ins after it’s done cooking, but don’t switch up the main ingredients!

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Instant Pot Mac and Cheese

Thick and creamy Instant Pot mac and cheese with a healthy twist! This easy, foolproof recipe is great for fast dinners and sides.

Course Dinner, Main Course, Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 4 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 504kcal

Author Erin Clarke / Well Plated

Ingredients

• 8 ounces uncooked whole wheat elbow macaroni pasta or whole wheat shells
• 1 3/4 cups water
• 1/2 teaspoon kosher salt divided
• 2 tablespoons unsalted butter cut into 2 to 3 pieces
• 1 (5.3-ounce) container full fat Greek yogurt do not use fat-free, about 1/2 cup
• 1/2 teaspoons dry mustard
• 1/4 teaspoon black pepper
• 1/8 teaspoon ground cayenne
• 1/8 teaspoon ground nutmeg
• 8 ounces extra-sharp cheddar cheese* shredded (about 2 cups)

Instructions

• Place the pasta, water, and 1/4 teaspoon salt in a 6-quart or larger Instant Pot or electric pressure cooker. Stir well. Set to cook on high pressure (manual) for 4 minutes (for elbow macaroni noodles) or 5 minutes (for shells). As soon as the timer goes off, release the remaining pressure.
  
• Carefully open the lid to the Instant Pot. If it still looks very liquidy, drain off all but a thin layer of the pasta water, reserving any water you drain away. (I used an oven mitt to pick up the Instant Pot insert and drain a small amount of excess water into a liquid measuring cup with a spout.)
  
• Stir in the butter until it melts. Then, stir in the mustard, black pepper, cayenne, nutmeg, and remaining 1/4 teaspoon salt.
  
• Next, stir in the Greek yogurt.
  
• Add the cheese by small handfuls (a few tablespoons at a time), stirring to completely melt between each addition. Don't rush the process or your mac and cheese will be lumpy (your patience will be rewarded!). If at any point, the pasta cools too much, turn on the Saute function for a minute or two as needed. The mac and cheese should look very creamy and saucy, but if it is thicker than you would like, add a little of the reserved pasta water until your desired consistency is reached. Taste and adjust seasoning as desired. Enjoy!
  

Video

Notes

• *For the smoothest, creamiest mac and cheese, shred your own cheddar from a block. Pre-shredded cheeses are coated with a powdery substance to keep them from flaking and will not melt smoothly. The fastest way to do this (it takes seconds!) is in a food processor fitted with a grater blade.
• TO STORE: Refrigerate mac and cheese in an airtight storage container for up to 5 days. 
• TO REHEAT: Rewarm leftovers in a pot on the stovetop over medium-low heat or in the microwave. 
• TO FREEZE: Freeze mac and cheese in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. 

Nutrition

Serving: 1(of 4) | Calories: 504kcal | Carbohydrates: 46g | Protein: 26g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 74mg | Potassium: 225mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 771IU | Vitamin C: 0.1mg | Calcium: 472mg | Iron: 2mg

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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

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Meet the most fall-off-the-bone tender, no oven, I-think-I’m-gonna-need-a-bigger-bib Crockpot Ribs. Do yourself and every rib lover in your life a finger-lickin’ favor: put a batch in your slow cooker. Baby backs, spare ribs, country…this recipe works with any of your favorite cuts.

Why You’ll Love Slow Cooker Ribs

In addition to being one of the best crock pot recipes to come out of my kitchen in a long time, these slow cooker ribs have a full rack of winning qualities.

• Barbecue Paradise. Like my Instant Pot Ribs, these crockpot ribs have the deep, smoky barbecue that you love. When the cooking time has ended, you’ll open your crockpot to find the best slow cooker ribs you’ve ever had.
• The Prep is Quick and Easy. You’ll need less than 10 minutes to get them sauced and in your slow cooker (perhaps only this Shredded Chicken Sandwich recipe is easier). The slow cooker does the rest of the work while you go about your day.
• The BBQ Sauce is Homemade. Seriously once you go with homemade BBQ, there’s no going back (this is my favorite from-scratch Barbecue Sauce recipe).
• Keep the Oven Off. Ribs in the oven at 200 degrees take 3 to 4 hours, which is a looooong time to have my oven running. The slow cooker will keep the house cool and the oven available if you need it for other endeavors (like making a side of this Beer Bread to go with your ribs).
• Less Risk of Overcooking. While I adore the flavor of meat made on the grill (hello, Grilled Chicken Breast), how long to cook ribs on the grill is challenging even for pit masters. Keep it simple and let the slow cooker do the work.
• Falling Off the Bone Tender. You can pull them apart with your fingers!

These tender ribs are ideal for game day parties, easy weeknight dinners, or anytime you’re in the mood for something undeniably delicious.

How to Make Crockpot Ribs

The Ingredients

• Pork Ribs. This crockpot ribs recipe will work for any style of pork ribs. We did baby back ribs, but country-style ribs or spare ribs could be used too. I haven’t tried crock pot boneless ribs or beef ribs yet, but I see no reason why those wouldn’t work so feel free to experiment. (Just save the pork shoulder or pork butt for Slow Cooker Pulled Pork.)
• Ketchup. A key ingredient in our BBQ sauce. While I’m not usually a fan (true confession), here it adds thickness and sweetness (so there’s no need for brown sugar).
• Molasses. Another essential element in our sweet, sticky sauce (also key for this crockpot Pulled Chicken Sandwich recipe).
• Apple Cider Vinegar. To add tangy flavor and acidity to balance the sauce.
• Hot Sauce. For a little bit of heat.
• Spices. Spices are the final component that takes our BBQ sauce to the next level. This recipe uses a combination of chili powder, garlic powder, salt, and pepper.

The Directions

1. Add the Ribs to a Slow Cooker. It’s OK to stack them if needed.

2. Mix the Sauce Ingredients. You can make it from scratch or swap storebought.

3. Pour Half Over the Ribs. Save the rest for serving.

4. Slow Cook. Cook on low for 8 hours, until tender. Serve immediately with the reserved sauce, and DIG IN!

Storage Tips

• To Store. Leftover ribs may be stored, in an airtight container, for up to 3 days in the fridge.
• To Freeze: Cooked crockpot ribs may be stored in the freezer for up to 3 months. Defrost overnight in the refrigerator before warming.
• To Reheat. Warm the ribs in a slow cooker on LOW until heated through. You may also warm in a large, covered, saucepan on the stovetop over LOW heat or in the microwave in a covered container until heated through. I suggest adding a bit of water and/or barbecue sauce to the ribs before warming to prevent them from drying out.

What to Serve with Tender Ribs

• Slaws. Try this Healthy Coleslaw for something classic or Brussels Sprouts Slaw for something different.
• Cornbread. Perfect for sopping up extra sauce! Try Mexican Cornbread, Jalapeno Cornbread, or Cornbread Muffins.
• Baked Beans. Boston Baked Beans cook gently in the oven. Easy Baked Beans are fast and easy.
• Corn on the Cobb. Everyone loves Grilled Corn with their ribs!

Recommended Tools to Make this Recipe

• Programmable Slow Cooker. This one switches to warm when done so food doesn’t overcook.
• Pastry Brush. Perfect for brushing the ribs with plenty of sticky sauce.
• Mixing Bowl. For stirring together all of that finger-licking good BBQ sauce.

What was once reserved for weekend summer cookouts, now you can enjoy tender ribs any night of the week thanks to this easy slow cooker ribs recipe.

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Crockpot Ribs

This easy slow cooker ribs recipe with homemade barbecue sauce makes the BEST fall-off-the-bone tender crockpot ribs. Perfect for a crowd.

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours

Servings 6 servings

Calories 579kcal

Author Erin Clarke / Well Plated

Ingredients

• 3 1/2 to 4 pounds pork ribs cut into individual ribs (spare ribs, baby back, or country-style will all work with this method; I used baby back)
• 1 cup ketchup
• 1/2 cup molasses
• 2 tablespoons apple cider vinegar
• 1/2 teaspoon hot sauce
• 2 teaspoons chili powder
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper

Instructions

• Spray a 6-quart or larger slow cooker with nonstick spray. Add the ribs in an even layer.
  
• In a small bowl or large measuring cup, stir together the ketchup, molasses, vinegar, hot sauce, chili powder, garlic powder, salt, and pepper.
  
• Pour half of the sauce over the ribs, then cover the sauce bowl and save the rest in the refrigerator.
  
• Cover the ribs and cook on LOW for 8 hours, until they are cooked and ultra-tender. Serve immediately with the reserved sauce (I like to warm up the extra sauce for serving too).
  

Video

Notes

• STORE-BOUGHT SAUCE: You can also make crockpot ribs with store-bought sauce, like Sweet Baby Rays, if you prefer. Simply swap the homemade bbq sauce ingredients for 1-2 cups of your favorite premade variety and cook as directed in the recipe.
• TO STORE: Leftover ribs may be stored, in an airtight container, for up to 3 days in the refrigerator.
• TO FREEZE: Cooked crockpot ribs may be stored in the freezer for up to 3 months. Defrost overnight in the refrigerator before warming.
• TO REHEAT: Warm the ribs in a slow cooker on LOW until heated through. You may also warm in a large, covered, saucepan on the stovetop over LOW heat or in the microwave in a covered container until heated through. I suggest adding a bit of water and/or barbecue sauce to the ribs before warming to prevent them from drying out. 

Nutrition

Serving: 1(of 6), without additional sauce | Calories: 579kcal | Carbohydrates: 16g | Protein: 29g | Fat: 43g | Saturated Fat: 14g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 148mg | Potassium: 731mg | Fiber: 1g | Sugar: 15g | Vitamin A: 203IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 3mg

Related Recipes

Ribs in a slow cooker? What’s next? Try one of these other surprising crockpot recipes next:

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Crockpot Pork Roast

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This Easy Peach Cobbler is a bit of magic. Sweet, juicy peaches bubbling under a thick, buttery cloud of golden topping, it takes minutes to stir together. This recipe has been in my family for generations and is the best peach cobbler recipe ever!

Why You’ll Love This Easy Peach Dessert

• Ridiculously Easy. I can’t overstate this enough. The batter is made with milk, flour, and sugar. You pour it into a hot baking dish with melted butter, then spoon the filling over the top and bake. SO. EASY.
• Celebrates Peaches. Fresh summer peaches are one of the most precious gifts of summer. Like my other favorite peach desserts (Peach Crisp and Baked Peaches), Southern peach cobbler does them the justice they deserve.
• Spoonfuls of Heaven. The crisp lid the cobbler forms on top; the sticky (in a good way), buttery topping; the sweet peaches beneath. This cobbler is so delicious, my sister asked for it in place of birthday cake.
• A True Classic. I learned this old-fashioned peach cobbler recipe from my grammy. Three generations have made it, and it’s as wonderful now as it’s always been.

About This Old Fashioned Peach Cobbler

When someone says “cobbler,” they can be referring to a number of different desserts, all of which involve a sweet fruit filling cooked below a baked topping.

Regional variations abound (some peach cobblers have pie crust; others bread cubes!) but generally speaking, cobblers fall into two categories.

• Northern Cobbler. The fruit is baked underneath a biscuit-like topping leavened with baking powder. The topping is denser and (IMO) dryer.
• Southern Cobbler. The topping comes together more like a pancake batter; its taste and texture are reminiscent of a super moist yellow cake.

Southern cobblers are my favorite, because they are far easier, and I just love that moist topping!

Another name for this style of cobbler is magic peach cobbler.

The batter starts out below the peach filling in the baking dish; in the oven the two switch places, like magic! It’s super fun to make (and of course extra fun to eat).

Pumpkin Pecan Cobbler and Pecan Pie Cobbler are two other wonderful magic cobblers.

You can also call this lazy girl peach cobbler. I am 1,000% on board with that.

The Best Way to Peel Peaches

While you can make peach cobbler with unpeeled peaches, I prefer to peel them first, to give the filling the best texture.

To peel peaches quickly and easily:

1. Cut an “X.” Use a sharp knife to score it lightly on the bottom of each peach.
2. Boil the Peaches. Just for 1 minute!

3. Ice Bath. Add the peaches to an ice bath to stop the cooking.
4. Peel. The skins will slip right off!

How to Make Easy Peach Cobbler

The Ingredients

• Peaches. The crown jewel of this magical dessert. Ripe, juicy peaches are sweet, flavorful, and absolutely delicious.
• Flour. Helps thicken the batter and create a perfect cobbler crust.
• Baking Powder. Baking powder allows the cobbler to rise.
• Salt. Needed to balance the sweet.
• Milk. The liquid base for the batter.
• Butter. For rich buttery flavor and goodness.
• Sugar. This is dessert, after all!

The Directions

1. Sift. Sift the flour, baking powder, and salt.

2. Add the Sugar. Mix until incorporated.

3. Stir in the Milk. Watch the batter form.

4. Melt the Butter. Butter makes the cobbler so delicious!

5. Pour in the Batter. Right over the butter. Do not stir!

7. Make the Filling. Stir the peach slices together with sugar.

8. Spoon in the Peaches. Put them right on top of the batter.
9. Bake. Bake easy peach cobbler at 350 degrees F for 1 hour. Top as desired and ENJOY!

Recipe Variations

• Camping Peach Cobbler. Make my Dutch Oven Peach Cobbler.
• Blueberry Peach Cobbler. Swap half of the peaches for fresh blueberries.
• Canned Peach Cobbler. If at all possible, I recommend avoiding canned peaches and sticking with fresh peaches. However, I do think this would work fine. Use 2 drained, 16-ounce cans of peaches. Skip the steps for boiling and peeling the peaches.

Storage Tips

• To Store. Refrigerate cobbler in an airtight storage container for up to 4 days.
• To Reheat. Rewarm leftovers in a baking dish in the oven at 350 degrees F or in the microwave.
• To Freeze. Freeze cobbler in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Recommended Tools to Make this Recipe

• Baking Dish. Perfect for making this cobbler.
• Sifter. A wonderful tool for those who enjoy baking.
• Liquid Measuring Cup. Great for measuring and mixing.

Recipe Tips and Tricks

• Ripe Peaches. Make sure your peaches are ripe and slightly soft. Ripe peaches make a better cobbler and are definitely worth the wait. To help move things along, place them in a brown paper bag on the countertop for a few days.
• Let it Rest. While it may be tempting to serve the cobbler as soon as it leaves the oven, you need to allow it to rest before serving it. As it cools, the juices from the peach filling will thicken into sweet, syrup-like perfection.
• Choose Your Own Adventure. As my Slow Cooker Triple Berry Crisp can attest, combining an array of fruits can create something truly magnificent. So, make it your own! Substitute some of the peaches for blueberries, blackberries, or other fruits that you love.
• Time for Toppings. While this easy peach cobbler recipe is delicious enough on its own, you can’t beat a piece of warm cobbler with a scoop of vanilla ice cream on top. Or, try my family’s favorite: a pour of heavy cream! A little sprinkle of cinnamon would add a fun twist too.

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Easy Peach Cobbler

This old-fashioned easy peach cobbler has a simple batter made with sugar, flour, and milk. It takes minutes to stir together and celebrates peaches!

Course Main Course

Cuisine American

Prep Time 25 minutes minutes

Cook Time 1 hour hour

Servings 6 – 8 servings

Calories 526kcal

Author Erin Clarke / Well Plated

Ingredients

• 3/4 cup all-purpose flour
• 1/8 teaspoon salt
• 2 teaspoons baking powder
• 1 3/4 cup sugar divided
• 3/4 cup milk
• 1/2 cup unsalted butter (1 stick)
• 3 pounds fresh ripe peaches* (5-6 peaches)

Instructions

• Preheat oven to 350°F. Sift together flour, salt, and baking powder.
  
• Mix in 1 cup sugar.
  
• Slowly stir in milk to make a batter.
  
• Melt butter in a deep casserole dish (about 3 quarts).
  
• Pour batter over melted butter. Do not stir.
  
• Bring a large pot of water to a boil. Carefully add peaches (I use tongs) and boil for about 1 minute.
  
• Remove peaches from the pot and plunge them into a bowl of cold water to stop cooking. Skins can now be easily removed with fingers. Slice peaches into bite-sized pieces.
  
• In a clean bowl, Mix the peeled, sliced peaches and 3/4 cup sugar thoroughly and carefully spoon them over the batter.
  
• Bake for 1 hour. The batter should be golden brown on top before removing from oven. Top with heavy cream or vanilla ice cream.
  

Notes

• *Ingredient tip: Be sure peaches are ripe and slightly soft—place in a brown paper bag on the countertop for a few days to ripen if necessary.
• TO STORE: Refrigerate cobbler in an airtight storage container for up to 4 days.
• TO REHEAT: Rewarm leftovers in a baking dish in the oven at 350 degrees F or in the microwave.
• TO FREEZE: Freeze cobbler in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1(of 6) | Calories: 526kcal | Carbohydrates: 95g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 42mg | Potassium: 481mg | Fiber: 4g | Sugar: 79g | Vitamin A: 1270IU | Vitamin C: 9mg | Calcium: 111mg | Iron: 2mg

More Delicious Peach Desserts

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Peach Shortcake

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Crock Pot Peach Cobbler

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Peach Upside Down Cake

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Buckwheat is a nutritious grain-like seed with an earthy flavor that can be used as a wheat or other grain substitute. By following my guide below, you’ll gain the confidence and knowledge needed to make buckwheat on the stove for delicious and healthy buckwheat dishes in your own kitchen.

What is Buckwheat?

If you’re looking to expand your culinary horizons and add a healthy twist to your meals, look no further than buckwheat.

This versatile grain, despite its misleading name, is not a form of wheat at all!

In fact, it belongs to the family of pseudo-cereals and offers a host of health benefits.

From its high protein content to its gluten-free nature, buckwheat has become a popular choice for those seeking a nutritious and delicious addition to their diet.

Buckwheat has a distinct earthy flavor and a triangular shape.

It can be cooked and enjoyed in various forms, such as groats (whole grains), flour, noodles, or used as an ingredient and recipes like buckwheat porridge, Buckwheat Pancakes, and more.

Buckwheat can make a great addition to stir-fries and salads, or be served as a side dish.

Health Benefits of Buckwheat

Buckwheat offers a range of health benefits due to its nutrient composition and unique properties. Here are some notable health benefits of buckwheat:

• Gluten-free. Buckwheat is naturally gluten-free, making it suitable for people with gluten sensitivities or those following a gluten-free diet. It provides a nutritious alternative to wheat-based products.
• Nutrient-rich. Buckwheat is packed with essential nutrients, including fiber, protein, vitamins (B-complex vitamins, vitamin E), and minerals (magnesium, copper, manganese, phosphorus). Buckwheat is also a great source of potassium.
• Heart Health. Buckwheat contains rutin, a flavonoid known for its potential to support cardiovascular health. Rutin helps to improve blood flow, reduce inflammation, and promote healthy blood vessel function.*
• Blood Sugar Management. The fiber and protein content in buckwheat contributes to a slower release of glucose into the bloodstream, promoting balanced blood sugar levels. This could make buckwheat beneficial for individuals with diabetes or those looking to manage their blood sugar.
• Digestive Health. The high fiber content of buckwheat supports healthy digestion and acts as a prebiotic.
• Antioxidant Properties. Buckwheat contains antioxidants, such as phenolic compounds and flavonoids, which help protect cells from damage caused by harmful free radicals. Antioxidants have been linked to a reduced risk of chronic diseases, including certain types of cancer and age-related conditions.
• Lower Cholesterol Levels. Studies suggest that buckwheat may help lower cholesterol levels. The fiber and compounds like plant sterols in buckwheat can inhibit the absorption of cholesterol in the body.

Should I Toast My Buckwheat?

Toasting buckwheat can add a delightful nutty flavor and enhance its overall taste. However, toasting buckwheat is a matter of personal preference and depends on the specific recipe or dish you are preparing.

• Flavor Enhancement. Toasting buckwheat in a dry skillet or pan before cooking can bring out its natural nutty flavor. This toasting process adds depth and richness to the grain, enhancing the overall taste of your dish.
• Texture. Toasting buckwheat can also impact its texture. It can make the grains slightly firmer and give them a pleasant, chewy texture.
• Recipe Considerations. Toasting is particularly beneficial for dishes where the nutty flavor can complement and enhance other ingredients. For example, toasted buckwheat can work well in salads, stir-fries, or as a base for pilafs.
• Cooking Time. Toasting buckwheat may slightly increase its cooking time as the grains become firmer.

That being said, toasting buckwheat is not mandatory.

If you prefer a milder flavor or are short on time, you can skip the toasting step and cook the buckwheat as is. It will still provide you with its nutritious benefits and can be enjoyed in various dishes.

How to Make Buckwheat on the Stove

The Ingredients

• Buckwheat. The most common type you’ll find in most grocery stores is raw untoasted or toasted buckwheat groats. (I like Bob’s Red Mill.)
• Water. The rice-to-buckwheat ratio is critical. It’s 2:1 (2 parts water to 1 part buckwheat).

The Directions

1. Toast the Buckwheat (Optional). Toast the buckwheat groats in a dry skillet.

2. Rinse the Buckwheat. Use a fine mesh strainer and rinse until the water runs clear.

2. Boil the Water Then Add the Buckwheat. Make sure your saucepan can hold the buckwheat and water without boiling over.
3. Cover and Simmer. Allow to simmer for about 13-15 minutes, or until all of the water has been absorbed. 

3. Remove from Heat and Fluff with a Fork. Remove from heat and after 10 minutes, fluff and top with fresh herbs as desired. ENJOY!

Storage Tips

• To Store. Let the buckwheat cool before storing in an airtight container. Refrigerate cooked buckwheat for up to 5 days.
• To Reheat. Add the buckwheat and a small amount of water or broth (or an ice cube!) to a microwave-safe bowl and microwave for 1-2 minutes until reheated.
• To Freeze. Freeze cooked, cooled buckwheat in a freezer-safe storage container for up to 3-6 months. Thaw overnight in the refrigerator before reheating.

Ways to Use Buckwheat

• Salads. Add a scoop of buckwheat to any salad for a boost of filling fiber and nutrition. Or swap it for other whole grains like wheatberries or the quinoa in this Quinoa Salad.
• Main Dishes. Add cooked buckwheat to Italian Stuffed Peppers.
• Stir Fries. Buckwheat can make a great swap in stir-fries. Serve buckwheat with Teriyaki Chicken Stir Fry,  Tofu Stir Fry, or any of these other stir fry recipes.

Recommended Tools to Make this Recipe

• Mesh Strainer. Perfect for rinsing grains like buckwheat and rice.
• Wooden Spoons. The best wooden spoons.
• Measuring Cups. Perfect for getting the buckwheat-to-water ratio.

Buckwheat Tips and Tricks

• Rinse. This removes any debris and helps the buckwheat cook up with a better final texture.
• Ratios and Cooking Times. Remember the proper water-to-buckwheat ratio and cooking times for various buckwheat preparations. The ratio is 2:1 water to buckwheat. (So 2 cups water for every 1 cup of buckwheat).
• Enhance the Flavor. Experiment with adding herbs, spices, and seasonings to elevate the taste of your buckwheat dishes.
• Storage and Shelf Life. Store buckwheat in a cool, dry place for 2 to 3 months, or freeze for 6 months or longer.
• Consider Toasting. Toasting buckwheat is an optional step but it does build extra flavor if you’re looking to maximize your buckwheat experience.

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How to Cook Buckwheat

Guide to how to cook buckwheat on the stove. A nutritious, gluten free grain-like seed with an earthy flavor, use it for salads, soups, sides and more!

Course Side Dish

Cuisine American, European, Mediterranean

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Servings 4 cups cooked

Calories 171kcal

Author Erin Clarke / Well Plated

Ingredients

• 2 cups of water
• 1 cup buckwheat toast if raw*, or use toasted buckwheat
• Chopped fresh cilantro parsley or herbs of choice (optional)
• 1/4 teaspoon kosher salt optional
• 1 tablespoon unsalted butter optional

Instructions

• In a medium-large sauce pan, bring the water to a boil over high heat.
• Rinse the buckwheat: Place buckwheat in a mesh strainer and rinse under cold water until water runs clear.
  
• Once the water is boiling, add buckwheat, salt, and butter (if using) and stir to combine.
  
• Reduce the heat to low and cover the saucepan. Allow to simmer for about 13-15 minutes, or until all of the water has been absorbed.
• Once the buckwheat is fully cooked, remove the saucepan from the heat and let it sit for 5-10 minutes with the lid still on. This will allow the buckwheat to absorb any remaining moisture and become fluffy.
• After 10 minutes, remove the lid and fluff with fork. Avoid too much stirring to prevent buckwheat from becoming mushy. Top with herbs as desired.
  

Optional Step:

• *Toast buckwheat (recommended for raw buckwheat groats) before cooking: Heat a dry skillet over medium heat, add the rinsed buckwheat and toast for 3-5 minutes, stirring frequently until the grain turns golden brown.
  

Notes

*OPTIONAL STEP: Toast buckwheat (recommended for raw buckwheat groats) before cooking: Heat a dry skillet over medium heat, add the rinsed buckwheat and toast for 3-5 minutes, stirring frequently until the grain turns golden brown.

 

• TO STORE: Let the buckwheat cool before storing in an airtight container. Refrigerate cooked buckwheat for up to 5 days.
• TO REHEAT: Add the buckwheat and a small amount of water or broth (or an ice cube!) to a microwave-safe bowl and microwave for 1-2 minutes until reheated.
• TO FREEZE: Freeze cooked, cooled buckwheat in a freezer-safe storage container for up to 3-6 months. Thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1 cup cooked | Calories: 171kcal | Carbohydrates: 30g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Potassium: 196mg | Fiber: 4g | Sugar: 0.003g | Vitamin A: 87IU | Calcium: 12mg | Iron: 1mg

*Health benefits of buckwheat found on healthline.com.

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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Once you try homemade Boston Baked Beans, you’ll never buy them in a can again! Sweet, savory, and smoky, these beans are the perfect side for your next cookout.

Why You’ll Love This Boston Baked Beans Recipe

• They’re Versatile. Whether you have time to give your beans an overnight soak or you need to use canned beans to get dinner on the table faster, you have options with this recipe!
• Irresistible Flavor. Boston baked beans have so much depth thanks to the addition of molasses. (Bonus: It also gives you the chance to use the molasses bottle you have stashed in the back of your pantry.)
• Surprisingly Healthy. Protein! Fiber! Iron! You could totally eat these on their own for dinner (I see them on toast with an egg), although they’re also perfect for pairing with Smoked Chicken Breast and Grilled Pork Chops.
• Made with Pantry Staples. You probably have most of the ingredients already. And the ones you don’t have are all budget-friendly, making this an affordable side dish for a crowd.

What Are Boston Baked Beans?

Boston baked beans are a classic New England dish that dates back to colonial times; they’re based on bean dishes that date back even further, all the way to the Middle Ages!

Just like other types of baked beans, Boston baked beans are made with small white beans that are baked in the oven with a sweet-and-savory sauce. 

As the beans bake, the sauce thickens, the edges caramelize, and the flavors intensify. This is a dish that is definitely worth the wait, friends.

(Don’t have time to wait? I get it! Try my Easy Baked Beans instead.)

What Makes Boston Baked Beans Different?

One key ingredient sets Boston baked beans apart from the rest: molasses. 

Other baked bean recipes are made with brown sugar.

Molasses is much more robust—instead of just tasting sweetness in the sauce, the molasses brings all kinds of depth and nuance to the table.

How to Make Boston Baked Beans

The Ingredients

• Dry White Beans. Navy beans are the traditional choice for Boston baked beans, but Great Northern beans work as well.
• Kosher Salt. Keep in mind that kosher salt crystals are larger than table salt, so you’ll need to use a touch less if you substitute table salt.
• Bacon. Use regular bacon or turkey bacon to keep it light.
• Onion. A yellow onion is perfect!
• Garlic. Not all recipes call for garlic, but I recommend it for additional complexity.
• Unsulphured Molasses. Do not use blackstrap; it’s a little too bitter and strong for this recipe.
• Tomato Paste. Some recipes call for ketchup, but tomato paste has much more deep, natural tomato flavor.
• Dijon Mustard. Another key ingredient for that signature Boston baked bean sauce!
• Apple Cider Vinegar. Since we’re not using ketchup, we’ll add ACV to bring some tanginess.
• Black Pepper. Add as much or as little as you like.

The Directions

1. Soak Beans. Cover the beans with water and let them soak for 6 to 8 hours, then drain and rinse. (If you forget to do this, don’t worry; I have a no-soak option).

2. Simmer. Cook the beans over medium-low until they’re tender.
3. Reserve Cooking Liquid. Then, drain the beans.

4. Cook the Bacon. Do this in a Dutch oven on the stovetop, then add the onion and garlic.

5. Add the Beans + Seasonings. Plus the bean cooking liquid.
6. Bake. Place the Dutch oven in the preheated oven and bake the Boston baked beans until they’re soft.
7. Finish. Stir in the vinegar, season to taste, and ENJOY!

Storage Tips

• To Store. Refrigerate Boston baked beans in an airtight container for up to 4 days. 
• To Reheat. You can reheat your beans in the microwave, or in a pan set over medium-low heat.
• To Freeze. Transfer Boston baked beans to an airtight container or freezer bag and freeze for up to 3 months. Let them thaw in the refrigerator before reheating according to the instructions above.

What to Serve with Boston Baked Beans

• Cookout Sides. As in: all the foods you serve on the 4th of July alongside hot dogs and burgers. Try my Healthy Coleslaw and Healthy Potato Salad.
• Burgers. Speaking of burgers! Pair your Boston baked beans with Turkey Burgers or Air Fryer Hamburgers.
• Grilled Foods. Baked beans are a classic side for grilled meats, too. Make a batch and serve them with Grilled Chicken Breast or Grilled Chicken Thighs.

Recommended Tools to Make this Recipe

• Dutch Oven. Although you can buy a bean pot if you’re really dedicated to making Boston baked beans, I recommend using a Dutch oven.
• Colander. Use this to rinse, sort, and drain the beans.
• Measuring Spoons. I love these magnetic measuring spoons!

Recipe Tips and Tricks

• Add More Water If Needed. Check the beans every 45 minutes and pour more water into the Dutch oven if they seem dry.
• Let The Beans Cool. Naturally, they’ll be hot straight out of the oven, but letting them cool also allows the sauce to thicken a bit.
• Don’t Overcook. The beauty of baked beans is that this is a much gentler cooking method than using the stovetop, which means it’s less likely to make your beans mushy. Still, make sure you don’t leave your Boston baked beans in the oven too long; they should be tender but still hold their shape.
• Scrape the Sides. Drizzle in the vinegar along the sides of the Dutch oven; the acid will help loosen up the browned edges so you can scrape them off and stir them into the beans. Those browned bits have so much flavor!
• Make It With Canned Beans. While I love using dried beans for their texture and flavor, you can follow the instructions in the recipe card for making Boston baked beans with canned beans instead.

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Boston Baked Beans

Sweet, savory, and smoky, these Boston baked beans are the perfect side for your next cookout. You'll never buy them in a can again!

Course Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 5 minutes minutes

Servings 8 servings

Calories 312kcal

Author Erin Clarke / Well Plated

Ingredients

• 2 cups dry white beans rinsed and sorted to remove any debris, see notes for canned beans
• 2 teaspoons kosher salt plus more to taste
• 6 ounces bacon chopped into 1/4-inch pieces (about 6 strips)
• 1 medium onion diced into 1/4-inch pieces
• 4 garlic cloves finely minced (about 4 teaspoons)
• 1/4 cup unsulphured molasses do not use blackstrap
• 1/4 cup tomato paste
• 2 tablespoons Dijon mustard
• 2 tablespoons apple cider vinegar
• Freshly ground black pepper to taste

Instructions

Overnight Soak Method:

• Place the beans in a large bowl or pot and cover by at least two inches of cool water. Soak the beans at room temperature for at least 6 hours and up to overnight. Drain and rinse beans.
• Place the drained beans in a large saucepan and cover by at least two inches with water. Stir in 2 teaspoons salt. Bring to a boil over high heat, then reduce heat to medium-low and simmer, covered, for 30-40 minutes, until the beans are tender but not mushy. Drain, reserving the liquid.
• Preheat the oven to 375°F. If necessary, rearrange the oven racks to make room for a pot or Dutch oven.
• Place the bacon in an oven-safe Dutch oven or similar large pot with a lid (if you don’t have a lid, you can use a double sheet of aluminum foil). Saute over medium to medium-low heat until the fat is rendered and the bacon is crisp, about 8 minutes, adjusting the heat as needed so the bacon does not burn. Add the onion and garlic and cook, stirring, until the onion is softened, about 5 minutes.
• Add the beans, molasses, tomato paste, and mustard. Stir to combine, then stir in 2 cups of the reserved bean cooking water.
• Cover the pot and carefully transfer it to the oven. Bake until the beans are nice and soft and ultra flavorful, about 3 hours. Check the beans every 45 minutes or so and add more bean cooking liquid (or water if you run out) if the beans are drying out.
• Remove the pot from the oven. Stir in the vinegar and season to taste with salt and pepper. Cool for 5-10 minutes before serving.

No-Soak Method:

• Preheat the oven to 325°F. If necessary, rearrange the oven racks to make room for a large pot or Dutch oven.
• Place the bacon in an oven-safe Dutch oven or similar large pot with a lid (if you don’t have a lid, you can use a double sheet of aluminum foil). Saute over medium to medium-low heat until the fat is rendered and the bacon is crisp, about 8 minutes, adjusting the heat as needed so the bacon does not burn. Add the onion and garlic and cook, stirring, until the onion is softened, about 5 minutes.
• Add the beans, molasses, tomato paste, mustard, and salt and stir well to combine. Add 4 cups of water, stir, turn the heat to high, and bring to a boil. Reduce the heat to low, partially cover the pot, and simmer for 30 minutes. Cover the pot and carefully transfer to the oven.
• Cook until the beans are soft, 4-5 hours. Check every 45 minutes to stir and add more water if the beans are not fully covered.
• Add the vinegar, and season to taste with salt and pepper. Cool for 5-10 minutes before serving.

Notes

• TO SWAP CANNED BEANS: Instead of dried beans, substitute 2 (15-ounce) cans of white beans (such as cannellini) that are rinsed and drained. Saute the bacon, onion, and garlic in a large pot or Dutch oven as directed. Add 2 cups water, the beans, and all of the remaining ingredients except for the vinegar. Cover at bake at 375°F until the beans are soft and the mixture is thickened about 40-60 minutes, depending on the size of your pot (wider pots will evaporate liquid more quickly). Stir in the vinegar and salt and pepper to taste.
• TO STORE: Refrigerate Boston baked beans in an airtight container for up to 4 days. 
• TO REHEAT: You can reheat your beans in the microwave, or in a pan set over medium-low heat.
• TO FREEZE: Transfer Boston baked beans to an airtight container or freezer bag and freeze for up to 3 months. Let them thaw in the refrigerator before reheating according to the instructions above.

Nutrition

Calories: 312kcal | Carbohydrates: 43g | Protein: 15g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 14mg | Sodium: 836mg | Potassium: 930mg | Fiber: 13g | Sugar: 12g | Vitamin A: 136IU | Vitamin C: 3mg | Calcium: 111mg | Iron: 4mg

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