End your day with a delicious, comforting, and satisfying dinner! Whether you’re looking for quick and easy weeknight meals, cozy comfort food, or elegant dishes for special occasions, we have the perfect recipes for you.
From hearty casseroles and one-pan wonders to savory pastas, juicy meats, and flavorful vegetarian options, our collection is designed to make dinnertime effortless and enjoyable.
Busy schedule? No problem! Try our slow cooker meals, sheet pan dinners, and 30-minute recipes to save time without sacrificing flavor. Whatever your craving, these recipes will bring warmth and joy to your table every night. 🍽️✨
Bok Choy and Mushroom Stir Fry
An easy bok choy mushroom stir fry that can be whipped together quickly for a speedy weekday dinner. The tender mushrooms and crisp bok choy are brought together with a gingery garlicky brown sauce, which tastes comforting and satisfying. Serve it as a side or a main course over steamed rice. {Vegan, Gluten-Free Adaptable}
An easy bok choy mushroom stir fry that can be whipped together quickly for a speedy weekday dinner. The tender mushrooms and crisp bok choy are brought together with a gingery garlicky brown sauce, which tastes comforting and satisfying. Serve it as a side or a main course over steamed rice. {Vegan, Gluten-Free Adaptable}To make this dish gluten free, use tamari to replace soy sauce. Use gluten-free oyster sauce to replace the vegetarian oyster sauce.
1 lb baby bok choy (, cut to large bite-size pieces)
Pinch of salt
2 1/2 tablespoons peanut oil
1 lb brown mushrooms (, halved (or quartered if the size is too big))
4 dried Chinese chili peppers
2 garlic cloves (, minced)
1 thumb ginger (, minced)
2 green onions (, sliced)
Instructions
Mix the sauce ingredients in a small bowl and set aside.
Add the slurry ingredients in a small bowl and stir to mix well.
Heat 1/4 cup water in a large skillet over medium high heat until hot. When the water starts to boil, add the baby bok choy and sprinkle with a pinch of salt. Cover the pan and let steam for 30 seconds. Uncover the pan and stir the bok choy. Cover again and cook for another 30 seconds, until the baby bok choy has softened. Transfer the bok choy into a big platter.
Wipe the pan clean with paper towels and add 2 tablespoons of the oil, turn to high heat. Add the mushrooms. Let sear for 1 minute without touching. Then flip the mushrooms, cook and stir occasionally, for 2 to 3 minutes, until the mushrooms are browned and theres no juice left in the pan.
Move the mushrooms to one side of the pan. Pour the remaining 1/2 tablespoon oil on the other side and add the chili peppers, garlic, ginger and green onion. Stir a few times until the chili pepper turns dark red. Then stir everything together.
Add back the bok choy and pour in the sauce. Stir and cook for 30 seconds. Stir the slurry mixture again until the cornstarch is fully dissolved. Swirl into the pan. Cook and stir until the sauce thickens, then transfer everything to a big plate. Serve hot as a side or over steamed rice as a main dish.
The Ultimate 10-Minute Broccoli and Mushroom Stir Fry: A Vegan Umami Bomb
This isn’t just another stir fry. This Broccoli and Mushroom Stir Fry is a masterclass in building deep, savory flavor in under 10 minutes, proving that quick vegan dinners don’t have to sacrifice taste. It’s the perfect healthy, plant-based meal for busy weeknights.
Prep Time
Cook Time
Total Time
Servings
Difficulty
5 minutes
10 minutes
15 minutes
4 servings
Easy
Introduction: Your New Weeknight Hero
In the relentless rush of daily life, the dream of a healthy, delicious, and satisfying dinner that comes together in the time it takes to watch a sitcom can feel elusive. We at The Kitchen Team believe that good food should be accessible, not arduous. That’s why we’re obsessed with this Broccoli and Mushroom Stir Fry. It’s more than a recipe; it’s a reliable strategy. It leverages the power of umami—the savory fifth taste—from simple ingredients like soy sauce and mushrooms to create a dish that feels deeply comforting and complex, without any dairy, meat, or lengthy process. This stir fry is a vibrant, nutrient-packed plate that celebrates vegetables in their most flavorful form. Whether you’re a committed vegan, a busy parent, or just someone craving a genuinely good meatless meal, this recipe is about to become a staple in your rotation.
Why This Is The Best Broccoli and Mushroom Stir Fry
You might wonder what sets this stir fry apart from the dozens of other versions online. The answer lies in its intentional simplicity and flavor engineering. First, the texture: we cook the broccoli and mushrooms in a specific way to achieve the perfect bite—crisp-tender broccoli with lightly browned, meaty mushrooms. Second, the sauce. By combining just soy sauce, rice vinegar, and a touch of sugar, we create a perfect balance of salty, tangy, and sweet that clings to every nook and cranny of the vegetables. The fresh ginger, garlic, and red pepper flakes aren’t afterthoughts; they’re the aromatic foundation sautéed first to infuse the oil with their essence.
💡 The Kitchen Team’s Pro Tip: The key to a great stir fry is *mise en place*—having all your ingredients chopped, measured, and ready to go before you turn on the heat. The cooking process is fast and furious, so there’s no time to mince garlic while your ginger is burning.
Furthermore, this recipe is incredibly forgiving and adaptable. Don’t have rice vinegar? Use lime juice. Want more protein? Toss in some tofu or tempeh. It’s a blueprint for success that empowers you to cook with what you have.
Ingredients & Why They Work
Each component in this dish has a specific role. Here’s what you’ll need and why it’s essential.
Ingredient
Quantity
Purpose & Notes
Soy Sauce (or Tamari for GF)
2 tbsp
The primary source of salt and umami. It forms the base of the sauce.
Rice Vinegar
2 tbsp
Adds a bright, clean acidity that cuts through the richness and balances the soy sauce.
Granulated Sugar
1 tbsp
A small amount caramelizes slightly and rounds out the sharp edges of the sauce, creating harmony.
Neutral Oil (avocado, grapeseed)
1 tbsp
Has a high smoke point, perfect for stir-frying over medium-high heat without burning.
Fresh Ginger, minced
2 tsp
Provides a warm, spicy, and aromatic kick that is fundamental to the dish’s character.
Fresh Garlic, minced
2 cloves
Adds pungent, savory depth. Always use fresh for the best flavor.
Red Pepper Flakes
1/4 tsp
Offers a subtle, adjustable heat. Add more if you like it spicy!
Broccoli Florets
1 lb
The star vegetable. Look for firm, dark green florets for the best texture and nutrition.
Mushrooms, sliced (cremini or white button)
10 oz
These are your “meat.” They soak up the sauce and provide a satisfying, chewy texture.
Water
1/4 cup
Creatces steam to help cook the broccoli quickly without needing excessive oil.
Toasted Sesame Seeds
1/2 tbsp
A garnish for nutty flavor, visual appeal, and a delightful crunch.
Step-by-Step Instructions
Follow these simple steps for stir-fry success every single time.
Step 1: Prepare the Sauce
In a small bowl, combine the 2 tablespoons of soy sauce, 2 tablespoons of rice vinegar, and 1 tablespoon of sugar. Whisk vigorously until the sugar is completely dissolved. This step is crucial—you don’t want granules of sugar in your final dish. Set this sauce mixture aside near your stove.
Step 2: Sauté the Aromatics
Place a large non-stick skillet or wok over medium-high heat. Add the 1 tablespoon of neutral oil and let it heat for about 30 seconds. You’ll know it’s ready when the oil shimmers. Add the minced garlic, minced ginger, and 1/4 teaspoon of red pepper flakes. Stir constantly and cook for just 30 seconds to 1 minute. The goal is to become fragrant, not browned or burned.
💡 The Kitchen Team’s Pro Tip: If your garlic and ginger start to darken too quickly, your heat is too high. Don’t be afraid to lower it slightly. Burnt garlic tastes bitter and can ruin the dish.
Step 3: Stir-Fry the Vegetables
Immediately add the 1 pound of broccoli florets, 10 ounces of sliced mushrooms, and 1/4 cup of water to the hot skillet. The water will sizzle and create steam. Stir-fry everything together for 5 to 7 minutes. Use a spatula to toss the vegetables frequently, allowing them to sear slightly in the hot pan. Cook until the broccoli is crisp-tender (bright green and pierceable with a fork) and the mushrooms have softened and released their juices.
Step 4: Add the Sauce and Finish
Once the vegetables are cooked to your liking, pour the prepared soy sauce mixture over everything. Continue to stir-fry for another minute, tossing constantly to ensure every piece is gloriously coated in the glossy, flavorful sauce. The sauce will thicken slightly as it heats. Remove the skillet from the heat.
Step 5: Garnish and Serve
Transfer your stir fry to a serving platter or bowl. Immediately sprinkle with 1/2 tablespoon of toasted sesame seeds for that final touch of flavor and texture. Serve hot.
Serving Suggestions
This stir fry is incredibly versatile. Here are our favorite ways to serve it:
Over a Grain: Spoon it over a bed of fluffy white rice, brown rice, quinoa, or cauliflower rice for a complete meal. The sauce mingles with the grains perfectly.
With Noodles: Toss it with cooked lo mein noodles, rice noodles, or even spaghetti for a hearty noodle bowl.
As a Side Dish: It pairs beautifully with grilled tofu, tempeh, or even a simple vegan scallion pancake.
Topped with Extras: Add a drizzle of chili crisp, sriracha, or a sprinkle of chopped green onions or cilantro for extra layers of flavor.
Storage & Reheating
Storage: Allow any leftovers to cool completely. Store them in an airtight container in the refrigerator for up to 3-4 days.
Freezing: We don’t recommend freezing this dish, as the texture of the broccoli will become mushy and watery upon thawing.
Reheating: For best results, reheat in a skillet over medium heat until warmed through. You can add a tiny splash of water or vegetable broth if it seems dry. Microwaving is also effective, though it may soften the vegetables further.
Delicious Variations
Make this recipe your own with these simple swaps and additions:
Protein Power: Add 1 cup of cubed extra-firm tofu or tempeh when you sauté the aromatics. For a non-vegan option, try thinly sliced chicken breast or shrimp.
Veggie Boost: Add sliced bell peppers, snap peas, carrots, or baby corn with the broccoli and mushrooms.
Sauce Twists: Substitute the rice vinegar with fresh lime juice or orange juice. Add a tablespoon of hoisin sauce or a teaspoon of sesame oil to the sauce for more complexity.
Gluten-Free: Use tamari or a certified gluten-free soy sauce instead of regular soy sauce.
Extra Creamy: Stir in a tablespoon of creamy peanut butter or almond butter into the sauce mixture for a rich, nutty version.
Frequently Asked Questions
Can I use frozen broccoli for this stir fry?
Yes, but thaw and pat it dry very thoroughly first. Frozen broccoli releases a lot of water, which can prevent proper browning and make your stir fry soggy. For the best texture, fresh is preferred.
What’s the best type of mushroom to use?
Cremini (baby bella) mushrooms are our top choice for their robust flavor and meaty texture. White button mushrooms work perfectly well too. For a gourmet touch, try shiitake or oyster mushrooms.
My stir fry is too watery. What did I do wrong?
This usually happens if the pan wasn’t hot enough or if the vegetables were overcrowded, causing them to steam instead of stir-fry. Ensure your pan is hot before adding ingredients, and don’t add more than the recipe specifies. Also, make sure your sauce is thick and not diluted.
How can I make this stir fry spicier?
Easily! Increase the red pepper flakes to 1/2 or 1 teaspoon. You can also add a finely chopped fresh chili pepper (like a jalapeño or Thai chili) with the garlic and ginger, or finish the dish with a drizzle of chili oil.
Is this recipe gluten-free?
It can be! Simply substitute the soy sauce with an equal amount of tamari or a certified gluten-free soy sauce. All other ingredients are naturally gluten-free.
Can I make the sauce ahead of time?
Absolutely. You can mix the soy sauce, vinegar, and sugar in a jar and store it in the refrigerator for up to a week. Just give it a good shake before using.
What can I use instead of rice vinegar?
Apple cider vinegar or white wine vinegar are the closest substitutes. In a pinch, you can use fresh lemon or lime juice, which will add a different but still delicious citrusy note.
Do I have to use sugar? Can I use a substitute?
The sugar is important for balance, but you can use maple syrup, agave nectar, or even a pinch of a sugar-free sweetener like monk fruit. The quantity is small, so it won’t make the dish sweet, just well-rounded.
Loved This Recipe? Share It!
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This Broccoli and Mushroom Stir-Fry is so flavorful and easy to make. Tasty and healthy, this dish is ready in less than 10 minutes!
Ingredients
Scale
2 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp sugar
1 tbsp oil (grapeseed, avocado, canola, etc.)
2 tsp. minced ginger
2 garlic cloves, minced
1/4 tsp. red pepper flakes
1 lb. broccoli florets
10 oz. sliced mushrooms
1/4 cup water
1/2 tbsp toasted sesame seeds, to garnish
Instructions
In a small bowl, mix together the soy sauce, vinegar, and sugar until the sugar completely dissolves.
In a large non-stick skillet, heat the oil over medium-high heat. Then, add the garlic, ginger, and red pepper flakes. Cook for about 30 seconds.
Add the broccoli, mushrooms, and water. Stir-fry for about 5-7 minutes, or until the veggies start to brown and reach the desired doneness.
At this point, add the soy sauce mixture and cook for another minute. Sprinkle the Broccoli and Mushroom Stir-fry with toasted sesame seeds and serve.
Bok Choy and Mushroom Stir Fry
An easy bok choy mushroom stir fry that can be whipped together quickly for a speedy weekday dinner. The tender mushrooms and crisp bok choy are brought together with a gingery garlicky brown sauce, which tastes comforting and satisfying. Serve it as a side or a main course over steamed rice. {Vegan, Gluten-Free Adaptable}
An easy bok choy mushroom stir fry that can be whipped together quickly for a speedy weekday dinner. The tender mushrooms and crisp bok choy are brought together with a gingery garlicky brown sauce, which tastes comforting and satisfying. Serve it as a side or a main course over steamed rice. {Vegan, Gluten-Free Adaptable}To make this dish gluten free, use tamari to replace soy sauce. Use gluten-free oyster sauce to replace the vegetarian oyster sauce.
1 lb baby bok choy (, cut to large bite-size pieces)
Pinch of salt
2 1/2 tablespoons peanut oil
1 lb brown mushrooms (, halved (or quartered if the size is too big))
4 dried Chinese chili peppers
2 garlic cloves (, minced)
1 thumb ginger (, minced)
2 green onions (, sliced)
Instructions
Mix the sauce ingredients in a small bowl and set aside.
Add the slurry ingredients in a small bowl and stir to mix well.
Heat 1/4 cup water in a large skillet over medium high heat until hot. When the water starts to boil, add the baby bok choy and sprinkle with a pinch of salt. Cover the pan and let steam for 30 seconds. Uncover the pan and stir the bok choy. Cover again and cook for another 30 seconds, until the baby bok choy has softened. Transfer the bok choy into a big platter.
Wipe the pan clean with paper towels and add 2 tablespoons of the oil, turn to high heat. Add the mushrooms. Let sear for 1 minute without touching. Then flip the mushrooms, cook and stir occasionally, for 2 to 3 minutes, until the mushrooms are browned and theres no juice left in the pan.
Move the mushrooms to one side of the pan. Pour the remaining 1/2 tablespoon oil on the other side and add the chili peppers, garlic, ginger and green onion. Stir a few times until the chili pepper turns dark red. Then stir everything together.
Add back the bok choy and pour in the sauce. Stir and cook for 30 seconds. Stir the slurry mixture again until the cornstarch is fully dissolved. Swirl into the pan. Cook and stir until the sauce thickens, then transfer everything to a big plate. Serve hot as a side or over steamed rice as a main dish.
Bok Choy and Mushroom Stir Fry
An easy bok choy mushroom stir fry that can be whipped together quickly for a speedy weekday dinner. The tender mushrooms and crisp bok choy are brought together with a gingery garlicky brown sauce, which tastes comforting and satisfying. Serve it as a side or a main course over steamed rice. {Vegan, Gluten-Free Adaptable}
An easy bok choy mushroom stir fry that can be whipped together quickly for a speedy weekday dinner. The tender mushrooms and crisp bok choy are brought together with a gingery garlicky brown sauce, which tastes comforting and satisfying. Serve it as a side or a main course over steamed rice. {Vegan, Gluten-Free Adaptable}To make this dish gluten free, use tamari to replace soy sauce. Use gluten-free oyster sauce to replace the vegetarian oyster sauce.
1 lb baby bok choy (, cut to large bite-size pieces)
Pinch of salt
2 1/2 tablespoons peanut oil
1 lb brown mushrooms (, halved (or quartered if the size is too big))
4 dried Chinese chili peppers
2 garlic cloves (, minced)
1 thumb ginger (, minced)
2 green onions (, sliced)
Instructions
Mix the sauce ingredients in a small bowl and set aside.
Add the slurry ingredients in a small bowl and stir to mix well.
Heat 1/4 cup water in a large skillet over medium high heat until hot. When the water starts to boil, add the baby bok choy and sprinkle with a pinch of salt. Cover the pan and let steam for 30 seconds. Uncover the pan and stir the bok choy. Cover again and cook for another 30 seconds, until the baby bok choy has softened. Transfer the bok choy into a big platter.
Wipe the pan clean with paper towels and add 2 tablespoons of the oil, turn to high heat. Add the mushrooms. Let sear for 1 minute without touching. Then flip the mushrooms, cook and stir occasionally, for 2 to 3 minutes, until the mushrooms are browned and theres no juice left in the pan.
Move the mushrooms to one side of the pan. Pour the remaining 1/2 tablespoon oil on the other side and add the chili peppers, garlic, ginger and green onion. Stir a few times until the chili pepper turns dark red. Then stir everything together.
Add back the bok choy and pour in the sauce. Stir and cook for 30 seconds. Stir the slurry mixture again until the cornstarch is fully dissolved. Swirl into the pan. Cook and stir until the sauce thickens, then transfer everything to a big plate. Serve hot as a side or over steamed rice as a main dish.
Chicken and Broccoli
This Chinese chicken and broccoli stir fry tastes just like, if not better, than Chinese takeout! It’s saucy, super easy to make, and takes 30 minutes or less to make at home. This easy chicken stir fry recipe is great with some white rice or egg fried rice or even some shrimp lo mein. If you want a large variety of veggies, try our chicken with mixed vegetables and if you prefer beef, our beef and broccoli will be perfect.
This Chinese chicken and broccoli stir fry tastes just like, if not better, than Chinese takeout! It’s super easy to make and now you can make it at home in less than 30 minutes! This easy chicken stir fry recipe is great with some white rice or egg fried rice. If you prefer beef, you can try our beef and broccoli instead!
Ingredients
Scale
20 ounces skinless boneless chicken breast (cut into ¼ inch slices (about 2 chicken breast))
3 tablespoons water
1 tablespoon Shaoxing cooking wine
½ teaspoon Kosher salt ((if using fine salt, use a little less))
¼ teaspoon baking soda
2 tablespoons cornstarch
1 tablespoon oil (any neutral oil is fine)
cup soy sauce (light sodium)
cup water
4 tablespoons granulated sugar
2½ tablespoons cornstarch
1½ teaspoons toasted sesame oil
1 pound broccoli (cut into florets (about 1 crown))
1½ tablespoons garlic (minced (about 4 cloves))
1½ tablespoons ginger (minced (about an 1½ inch knob))
Instructions
In a mixing bowl, first combine the sliced chicken breast, water, shaoxing rice wine, salt and baking soda. Mix well until the chicken has absorbed most of the liquids.
Next add the cornstarch and mix until the chicken pieces are well coated. Finish the marinade by adding the oil. Mix until evenly combined. Set the chicken aside to marinate for about 10 to 15 minutes as you prepare the rest of the ingredients or let the chicken marinate overnight.
In a bowl or large measuring cup, combine all of the ingredients for the sauce (soy sauce, water, sugar, cornstarch, and sesame oil). Whisk well until no more clumps of cornstarch is visible. Set aside until needed.*If you prefer a thicker sauce, use 1 to 2 teaspoons extra cornstarch.*
Bring a pot of water to a boil and add the broccoli florets. Cook the broccoli for about 30 seconds to 3 minutes, depending on your preferred tenderness. The cook time will also depend on how big the broccoli florets are. Once cooked, drain the broccoli and set aside.*We usually boil our broccoli for about 1 minute because we like it more on the crisp side.*
In a wok or sauté pan over medium high heat, add enough oil to generously coat the bottom. Once the oil is hot, add the marinated chicken and cook on both sides until the chicken is cooked through. Remove from the wok/pan and set aside.*The chicken doesn't need to have color, but if you prefer, you can sear the chicken until golden brown. Do make sure to separate the chicken so that it gets evenly cooked, and cook in small batches if necessary.*
Reduce the heat to medium and keep about 2 tablespoons of oil in the pan. Drain excess oil if necessary. Add the minced garlic and ginger and sauté until fragrant, about 15 to 30 seconds.
Give the prepared stir fry sauce a good stir and pour it into the pan with the garlic and ginger. Let the sauce heat up until it starts to simmer and the sauce looks thickened and glossy. Make sure to stir frequently to prevent the sauce from scorching on the bottom.
Once the sauce looks thick and glossy throughout, reduce the heat to low and add the chicken and the broccoli florets. Toss until everything is well coated with sauce.
Serve with rice and enjoy while hot!
Chicken and Broccoli
This Chinese chicken and broccoli stir fry tastes just like, if not better, than Chinese takeout! It’s saucy, super easy to make, and takes 30 minutes or less to make at home. This easy chicken stir fry recipe is great with some white rice or egg fried rice or even some shrimp lo mein. If you want a large variety of veggies, try our chicken with mixed vegetables and if you prefer beef, our beef and broccoli will be perfect.
This Chinese chicken and broccoli stir fry tastes just like, if not better, than Chinese takeout! It’s super easy to make and now you can make it at home in less than 30 minutes! This easy chicken stir fry recipe is great with some white rice or egg fried rice. If you prefer beef, you can try our beef and broccoli instead!
Ingredients
Scale
20 ounces skinless boneless chicken breast (cut into ¼ inch slices (about 2 chicken breast))
3 tablespoons water
1 tablespoon Shaoxing cooking wine
½ teaspoon Kosher salt ((if using fine salt, use a little less))
¼ teaspoon baking soda
2 tablespoons cornstarch
1 tablespoon oil (any neutral oil is fine)
cup soy sauce (light sodium)
cup water
4 tablespoons granulated sugar
2½ tablespoons cornstarch
1½ teaspoons toasted sesame oil
1 pound broccoli (cut into florets (about 1 crown))
1½ tablespoons garlic (minced (about 4 cloves))
1½ tablespoons ginger (minced (about an 1½ inch knob))
Instructions
In a mixing bowl, first combine the sliced chicken breast, water, shaoxing rice wine, salt and baking soda. Mix well until the chicken has absorbed most of the liquids.
Next add the cornstarch and mix until the chicken pieces are well coated. Finish the marinade by adding the oil. Mix until evenly combined. Set the chicken aside to marinate for about 10 to 15 minutes as you prepare the rest of the ingredients or let the chicken marinate overnight.
In a bowl or large measuring cup, combine all of the ingredients for the sauce (soy sauce, water, sugar, cornstarch, and sesame oil). Whisk well until no more clumps of cornstarch is visible. Set aside until needed.*If you prefer a thicker sauce, use 1 to 2 teaspoons extra cornstarch.*
Bring a pot of water to a boil and add the broccoli florets. Cook the broccoli for about 30 seconds to 3 minutes, depending on your preferred tenderness. The cook time will also depend on how big the broccoli florets are. Once cooked, drain the broccoli and set aside.*We usually boil our broccoli for about 1 minute because we like it more on the crisp side.*
In a wok or sauté pan over medium high heat, add enough oil to generously coat the bottom. Once the oil is hot, add the marinated chicken and cook on both sides until the chicken is cooked through. Remove from the wok/pan and set aside.*The chicken doesn't need to have color, but if you prefer, you can sear the chicken until golden brown. Do make sure to separate the chicken so that it gets evenly cooked, and cook in small batches if necessary.*
Reduce the heat to medium and keep about 2 tablespoons of oil in the pan. Drain excess oil if necessary. Add the minced garlic and ginger and sauté until fragrant, about 15 to 30 seconds.
Give the prepared stir fry sauce a good stir and pour it into the pan with the garlic and ginger. Let the sauce heat up until it starts to simmer and the sauce looks thickened and glossy. Make sure to stir frequently to prevent the sauce from scorching on the bottom.
Once the sauce looks thick and glossy throughout, reduce the heat to low and add the chicken and the broccoli florets. Toss until everything is well coated with sauce.
Serve with rice and enjoy while hot!
Easy Chicken & Vegetable Stir Fry
This chicken with mixed vegetable stir fry is a great weekday meal that takes less than 30 minutes. Loaded with juicy, tender chicken breast and vegetables all tossed in a brown sauce, it is simple, easy, and delish! Pair this with some egg fried rice or shrimp lo mein to complete the meal.
This chicken with mixed vegetable stir fry is a great weekday meal that takes less than 30 minutes. Loaded with juicy, tender chicken breast and vegetables all tossed in a brown sauce, it is simple, easy, and delish! Pair this with some egg fried rice or shrimp lo mein to complete the meal.
Ingredients
Scale
20 ounces skinless boneless chicken breast (cut into ¼ inch slices (about 2 chicken breasts))
3 tablespoons water
1 tablespoon Shaoxing rice wine ((optional))
½ teaspoon Kosher salt (fine salt is okay too)
¼ teaspoon baking soda
2 tablespoons cornstarch
1 tablespoon oil (any neutral oil is fine)
¾ cup water
2½ tablespoons regular soy sauce
1½ tablespoons granulated sugar
1 teaspoon chicken bouillon powder (optional)
¼ teaspoon dark soy sauce (optional for color)
2 tablespoons cornstarch
1 teaspoons toasted sesame oil
1 pound mixed vegetables of your choice
1 tablespoons garlic (minced (about 2–3 cloves))
1 tablespoons ginger (peeled and minced (about 1 inch knob))
Oil (as needed for cooking (any neutral oil))
Instructions
In a mixing bowl, combine the sliced chicken breast, water, Shaoxing rice wine, salt, and baking soda. Mix until the chicken has absorbed most of the liquid.
Add the cornstarch and mix until the chicken is well coated. Finish the marinade by add the oil. Mix until well combined. Set aside to marinate for 10 to 15 minutes as you prepare the rest of the ingredients. If you have time, let the chicken marinade overnight in the fridge.
In a bowl or measuring cup, combine all the ingredients for the sauce (water, soy sauce, sugar, chicken bouillon powder, dark soy sauce, cornstarch, sesame oil). Whisk until no more cornstarch clumps are visible. Set aside until needed.
Bring a pot of water to a boil. Add the vegetables to the boiling water according to heartiness and cook to desired tenderness. Once cooked, drain the vegetables and set aside.*For example, broccoli and carrots are heartier vegetables that can handle being cooked a little longer. Where as snow peas are way more tender and only require to be added at the last few seconds of cooking. If you prefer, you could also cook each vegetables separately.*
In a wok or sauté pan over medium high heat, add enough oil to generously coat the bottom of the pan/wok. Once the oil is hot, add the marinated chicken and cook on both sides until the chicken is cooked through. Make sure to separate the chicken so that each piece gets cooked evenly. Cook in small batches if necessary. Remove from the wok/pan and set aside.*The chicken doesn't need to have color, but if you prefer, you can sear the chicken until golden brown.*
Reduce the heat to medium and keep about 2 tablespoons of oil in the pan. Drain excess oil if necessary. Add the mined garlic and ginger and stir fry until fragrant, about 15 to 30 seconds.
Give the prepared stir fry sauce a good mix and pour it into the pan with the garlic and ginger. Let the sauce heat up until it starts to simmer and the sauce looks thickened and glossy. Make sure to stir frequently to prevent the sauce from scorching on the bottom and to help the sauce thicken evenly. Reduce the heat to medium low if necessary.
Once the sauce looks thick and glossy throughout, reduce the heat to low and add the chicken. Mix until the chicken is well coated. Then, add the blanched mixed vegetables and toss until the veggies are well coated with sauce.
Serve with rice or lo mein and enjoy while hot!
Easy Chicken & Vegetable Stir Fry
This chicken with mixed vegetable stir fry is a great weekday meal that takes less than 30 minutes. Loaded with juicy, tender chicken breast and vegetables all tossed in a brown sauce, it is simple, easy, and delish! Pair this with some egg fried rice or shrimp lo mein to complete the meal.
This chicken with mixed vegetable stir fry is a great weekday meal that takes less than 30 minutes. Loaded with juicy, tender chicken breast and vegetables all tossed in a brown sauce, it is simple, easy, and delish! Pair this with some egg fried rice or shrimp lo mein to complete the meal.
Ingredients
Scale
20 ounces skinless boneless chicken breast (cut into ¼ inch slices (about 2 chicken breasts))
3 tablespoons water
1 tablespoon Shaoxing rice wine ((optional))
½ teaspoon Kosher salt (fine salt is okay too)
¼ teaspoon baking soda
2 tablespoons cornstarch
1 tablespoon oil (any neutral oil is fine)
¾ cup water
2½ tablespoons regular soy sauce
1½ tablespoons granulated sugar
1 teaspoon chicken bouillon powder (optional)
¼ teaspoon dark soy sauce (optional for color)
2 tablespoons cornstarch
1 teaspoons toasted sesame oil
1 pound mixed vegetables of your choice
1 tablespoons garlic (minced (about 2–3 cloves))
1 tablespoons ginger (peeled and minced (about 1 inch knob))
Oil (as needed for cooking (any neutral oil))
Instructions
In a mixing bowl, combine the sliced chicken breast, water, Shaoxing rice wine, salt, and baking soda. Mix until the chicken has absorbed most of the liquid.
Add the cornstarch and mix until the chicken is well coated. Finish the marinade by add the oil. Mix until well combined. Set aside to marinate for 10 to 15 minutes as you prepare the rest of the ingredients. If you have time, let the chicken marinade overnight in the fridge.
In a bowl or measuring cup, combine all the ingredients for the sauce (water, soy sauce, sugar, chicken bouillon powder, dark soy sauce, cornstarch, sesame oil). Whisk until no more cornstarch clumps are visible. Set aside until needed.
Bring a pot of water to a boil. Add the vegetables to the boiling water according to heartiness and cook to desired tenderness. Once cooked, drain the vegetables and set aside.*For example, broccoli and carrots are heartier vegetables that can handle being cooked a little longer. Where as snow peas are way more tender and only require to be added at the last few seconds of cooking. If you prefer, you could also cook each vegetables separately.*
In a wok or sauté pan over medium high heat, add enough oil to generously coat the bottom of the pan/wok. Once the oil is hot, add the marinated chicken and cook on both sides until the chicken is cooked through. Make sure to separate the chicken so that each piece gets cooked evenly. Cook in small batches if necessary. Remove from the wok/pan and set aside.*The chicken doesn't need to have color, but if you prefer, you can sear the chicken until golden brown.*
Reduce the heat to medium and keep about 2 tablespoons of oil in the pan. Drain excess oil if necessary. Add the mined garlic and ginger and stir fry until fragrant, about 15 to 30 seconds.
Give the prepared stir fry sauce a good mix and pour it into the pan with the garlic and ginger. Let the sauce heat up until it starts to simmer and the sauce looks thickened and glossy. Make sure to stir frequently to prevent the sauce from scorching on the bottom and to help the sauce thicken evenly. Reduce the heat to medium low if necessary.
Once the sauce looks thick and glossy throughout, reduce the heat to low and add the chicken. Mix until the chicken is well coated. Then, add the blanched mixed vegetables and toss until the veggies are well coated with sauce.
Serve with rice or lo mein and enjoy while hot!
6 Stir Fry Sauce Recipes – These Are Versatile, Simple and Healthy!
Stir fry sauce recipes are a simple way to add incredible flavor to your vegetables, grains and meats. Made with fresh ingredients, these 6 healthy stir fry sauce recipes will add amazing flavor without overpowering your dish. Learn just how easy stir fry sauces are to make, including substitutions.
Stir fry sauces are a simple way to add incredible flavor to your vegetables, grains and meats. Made with fresh ingredients, these six healthy stir fry sauce recipes will add amazing flavor without overpowering your dish.
Start Your Grains First What will the base of your stir fry be? Will you need to cook rice, quinoa, buckwheat groats or even pasta? The base you choose should be cooked first before starting the rest of the meal.
Wash, prep and chop all the ingredients before you start Grab all the ingredients youll need and place them on the counter. This will make the cooking process so much easier. First, prep the stir fry sauce in a bowl or mason jar. Then wash and chop all the vegetables. And last, slice the meat.
First, heat a high smoke point cooking oil in the pan over medium heat for 2 mins (I use avocado oil).
Next add the veggies and cook until theyre almost done stirring occasionally. Pour the veggies into a bowl and set aside for now.
Add a bit more cooking oil and the meat to the pan cook 3 minutes until meat starts to brown. Now add all the veggies back to the pan.
Pour the stir fry sauce overtop. Cook an additional 2-3 minutes.
Place in a serving dish or right on top of a bed of rice, quinoa, buckwheat groats etc. Drizzle extra sauce from pan on top. Serve and enjoy!
The Ultimate Freakin’ Fantastic Fried Rice: Your Secret to Weeknight Magic
Forget takeout forever. This Freakin’ Fantastic Fried Rice recipe unlocks the savory, satisfying secrets of your favorite restaurant dish, right in your own kitchen. It’s the perfect vehicle for leftovers, a 30-minute miracle, and a flavor-packed side or main that will have everyone asking for seconds.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Difficulty: Easy
Why This Fried Rice is Freakin’ Fantastic
What transforms simple rice and veggies into a legendary, crave-worthy meal? It’s not magic—it’s technique. This Freakin’ Fantastic Fried Rice is engineered for maximum flavor and texture. We’re talking about distinct, fluffy grains of rice coated in a savory, umami-rich sauce, studded with sweet peas, crisp carrots, and soft scrambled eggs. It’s a symphony of simplicity that delivers complex taste in every single bite. Whether you’re a busy parent, a college student, or just someone who believes weeknight dinners should be exciting, this recipe is your new best friend. It’s forgiving, flexible, and consistently delicious, making it a cornerstone recipe for your culinary repertoire.
The Secret to the Best Fried Rice: It’s All in the Technique
Many fried rice recipes end up soggy, greasy, or bland. The key difference here is a focus on foundational cooking principles. First, we insist on cold, day-old rice. Freshly cooked rice is too moist and steamy, causing it to clump and become mushy in the skillet. Cold rice has dried out slightly, giving each grain structural integrity so it can fry properly and absorb flavors without getting gummy.
Second, we use high heat and a well-seasoned skillet or wok. This is crucial for achieving that signature “wok hei” or breath of the wok—a slight smokiness and char that elevates the dish. Cooking each component separately before combining ensures everything is perfectly cooked, not steamed. The butter (instead of a neutral oil) adds a rich, nutty base note that complements the soy sauce beautifully. This attention to detail is what makes this recipe not just good, but Freakin’ Fantastic.
💡 The Kitchen Team’s Pro Tip: For the absolute best texture, spread your cooked rice on a baking sheet and let it dry in the refrigerator, uncovered, for at least an hour. This mimics the effect of day-old rice in a fraction of the time!
Ingredients & Why They Work
This recipe uses humble, pantry-friendly ingredients that, when combined correctly, create something extraordinary. Here’s your complete shopping list and the role each component plays.
Ingredient
Quantity
Purpose & Note
Cold, Cooked Long-Grain White Rice (like Jasmine)
4 cups
The Foundation. Must be cold and day-old for dry, separate grains that fry perfectly.
Unsalted Butter
3 tablespoons
The Flavor Base. Adds rich, nutty depth that oil can’t match.
Yellow Onion, diced
1 medium
Aromatic Base. Provides sweetness and savory foundation.
Frozen Peas and Carrots Mix
12 oz bag
Color & Sweetness. Frozen veggies are flash-frozen at peak freshness and add convenience.
Soy Sauce (or Tamari for GF)
1/2 cup
Umami & Salt. The primary seasoning agent. Use low-sodium if preferred.
Large Eggs, beaten
3
Protein & Texture. Scrambled in the pan for tender, integrated ribbons.
Optional Garnishes: Green onions, sesame seeds, chili oil
For serving
Finish & Contrast. Adds freshness, crunch, and heat.
Step-by-Step Cooking Instructions
Follow these detailed steps for foolproof, fantastic results every single time.
Step 1: Prep Your Station
Ensure all ingredients are measured, chopped, and within arm’s reach of the stove. Fried rice cooks quickly, so there’s no time to search for the soy sauce. Place a large skillet, wok, or cast-iron pan over medium-high heat and let it get hot for a full minute.
Step 2: Sauté the Aromatics
Add the butter to the hot skillet. Once melted and foaming, add the diced onion. Cook for 3-4 minutes, stirring occasionally, until the onion is soft and translucent. This builds the flavor base.
Step 3: Cook the Vegetables
Add the entire bag of frozen peas and carrots directly to the skillet. No need to thaw! Stir and cook for 5-7 minutes, until the vegetables are heated through and any excess moisture from the frozen veggies has evaporated. A dry pan is critical here.
💡 The Kitchen Team’s Pro Tip: For crisper vegetables, you can quickly blanch fresh diced carrots in boiling water for 2 minutes before adding them with the peas. But frozen is perfectly fantastic for ease.
Step 4: Fry the Rice
Add the cold rice to the skillet. Use your spatula to break up any large clumps. Pour the soy sauce evenly over the rice. Stir-fry for 5-8 minutes, allowing the rice to heat thoroughly and soak up the sauce. You should hear a slight sizzle—this is the sound of frying, not steaming.
Step 5: Scramble the Eggs
Push the entire rice mixture to one side of the skillet, exposing the bare surface. Tilt the pan slightly so any excess butter pools there. Pour the beaten eggs into the empty space. Let them set for 30 seconds, then gently scramble them with your spatula until just cooked through but still soft.
Step 6: Combine and Finish
Once the eggs are scrambled, mix them thoroughly into the rice and vegetable mixture. Taste and adjust seasoning—you can add a splash more soy sauce if needed. Remove from heat immediately to prevent overcooking.
Step 7: Serve Hot
Transfer your Freakin’ Fantastic Fried Rice to a serving platter. Garnish generously with sliced green onions and a sprinkle of sesame seeds. Serve immediately while it’s piping hot and the textures are at their peak.
Serving & Presentation Ideas
This fried rice is a complete meal on its own, but it also plays incredibly well with others. For a classic takeout-style spread, pair it with Easy Egg Drop Soup, Air Fryer Crab Rangoon, or Honey Sesame Chicken. To make it a heartier main course, top it with a fried egg with a runny yolk, or stir in cooked, shredded chicken, shrimp, or diced ham during the final mixing stage. For presentation, serve it in a large, shallow bowl or on a platter, with garnishes arranged neatly on top. A small bowl of extra soy sauce, chili crisp, or sriracha on the side allows everyone to customize their heat level.
Storage, Reheating & Meal Prep
This recipe is a meal-prep superstar. Let the fried rice cool completely, then store it in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze it for up to 2 months. The key to reheating is to restore texture, not just warmth. The microwave will make it soggy. Instead, reheat it in a skillet over medium heat with a tiny splash of water or broth, covered, for 4-5 minutes, stirring occasionally. You can also spread it on a baking sheet and reheat in a 350°F oven for 10-12 minutes. For meal prep, divide into single-serving containers for easy grab-and-go lunches.
Creative Recipe Variations
The beauty of this recipe is its adaptability. Once you’ve mastered the base, the world is your oyster sauce! Here are some inspired twists.
Pineapple & Ham “Hawaiian” Fried Rice
Add 1 cup of diced ham and 1 cup of fresh pineapple chunks (well-drained) with the vegetables. Use a slightly reduced amount of soy sauce and finish with a drizzle of teriyaki glaze.
Spicy Kimchi & Bacon Fried Rice
Cook 4 slices of chopped bacon first, then use the bacon fat instead of butter. Stir in 1 cup of chopped kimchi (with its juice) when you add the rice. Top with a fried egg and nori strips.
Thai Basil & Chicken Fried Rice
Stir-fry 1 lb of diced chicken breast first, then remove and set aside. Proceed with the recipe, adding 2 tbsp of oyster sauce with the soy sauce. Stir the cooked chicken and a big handful of fresh Thai basil leaves in at the very end.
Your Freakin’ Fantastic Fried Rice Questions Answered
Can I use freshly cooked rice?
We strongly advise against it. Fresh rice is too moist and will result in a gummy, clumpy fried rice. If you’re in a pinch, cook your rice with slightly less water, spread it thin on a tray, and chill it in the freezer for 30 minutes to dry it out.
What’s the best type of rice to use?
Long-grain varieties like Jasmine or Basmati are ideal because they have a lower starch content, leading to fluffier, less sticky results. Medium-grain rice can work but may be slightly clumpier. Avoid short-grain or sushi rice.
Can I make this gluten-free?
Absolutely! Simply substitute the soy sauce with an equal amount of tamari or a certified gluten-free soy sauce alternative. All other base ingredients are naturally gluten-free.
My fried rice is soggy. What went wrong?
The most common culprits are: 1) Using warm, moist rice, 2) Overcrowding the pan (which steams instead of fries), or 3) Adding too much liquid (soy sauce or from frozen veggies). Ensure your pan is hot, your rice is cold, and you cook off all excess moisture.
Can I add other vegetables?
Yes! Bell peppers, corn, broccoli florets, mushrooms, or snap peas are all excellent additions. For harder veggies (like broccoli), blanch or sauté them first to ensure they’re tender.
How can I add more protein?
Easy! Cook diced chicken, shrimp, beef, pork, or tofu separately first. Remove from the pan, then add it back when you mix in the eggs. You can also add extra eggs.
Is butter better than oil?
For this specific recipe, butter provides an irreplaceable, rich flavor that pairs wonderfully with the soy sauce. For a more traditional or vegan version, a neutral oil like avocado or peanut oil works fine.
Can I make this in advance?
You can prep all your ingredients in advance, but for the best texture, cook it just before serving. Leftovers reheat very well, as outlined in the storage section above.
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This Freakin Fantastic Fried Rice recipe is a delicious and satisfying dish that combines fluffy rice with savory soy sauce, colorful vegetables, and scrambled eggs. It’s a perfect balance of flavors and textures that will leave you craving for more.
Ingredients
Scale
4 cups cold, cooked rice
3 tablespoons butter
1 onion, diced
12 oz frozen peas and carrots
1/2 cup soy sauce
3 eggs, beaten
Instructions
Heat butter in a large skillet, then add diced onions and cook until translucent. Add frozen peas and carrots and cook until heated through.
Stir in the cold, cooked rice and soy sauce. Cook for a few minutes, stirring occasionally.
Push the rice to one side of the skillet and pour beaten eggs into the other side. Cook until scrambled, then mix with the rice.
Enjoy your Freakin Fantastic Fried Rice hot and garnish with green onions or sesame seeds if desired.
Hi I'm Emy
I’m passionate about sharing a diverse collection of sweet and savory recipes that I’ve meticulously tested and perfected in my own kitchen.
