Mongolian Beef and Spring Onions Savory Mongolian Beef Stir-Fry with Crisp Spring Onions Ingredients: 1 lb flank steak, thinly sliced against the grain 1/4 cup cornstarch 2 tablespoons vegetable oil 2 teaspoons fresh ginger, minced 4 cloves garlic, minced 1/2 cup low-sodium soy sauce 1/2 cup water 1/3 cup brown sugar 1/2 teaspoon red pepper flakes (optional) 6–8 spring onions, cut into 2-inch pieces Cooked white rice, for serving Toasted sesame seeds, for garnish (optional) Directions: Toss sliced beef with cornstarch in a large bowl until well-coated. Let sit for 10 minutes. Heat oil in a large skillet or wok over medium-high heat. Sear the beef in batches for 1–2 minutes per side until browned and crispy. Remove and set aside. In the same pan, reduce heat to medium. Add garlic and ginger and sauté for 30 seconds until fragrant. Stir in soy sauce, water, brown sugar, and red pepper flakes. Simmer for 3–4 minutes until sauce slightly thickens. Return the beef to the pan and toss to coat with sauce. Add spring onions and cook for 1–2 minutes until just wilted. Serve hot over rice, garnished with sesame seeds if desired. Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes Kcal: 420 kcal | Servings: 4 servings #mongolianbeef #beefrecipes #stirfry #springonions #easyasianrecipes #dinnerideas #beefstirfry #chinesetakeout #quickdinners #homemadechinesefood #ricebowl #weeknightdinner #soygarlic #gingerbeef #savorysauces #asiancuisine #glutenfreerecipe #flanksteak #beeflover #asianinspired This Mongolian Beef with Spring Onions is everything you love about takeout—sweet, savory, and done in under 30 minutes!

Sheet Pan Sticky Sweet and Sour Chicken Easy Sheet Pan Sweet & Sour Chicken with Pineapple Glaze Ingredients: 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch chunks 1 red bell pepper, chopped 1 yellow bell pepper, chopped 1 red onion, chopped 1 cup pineapple chunks (fresh or canned, drained) 1 tablespoon olive oil Salt and black pepper to taste For the Sticky Sweet and Sour Sauce: 1/3 cup ketchup 1/4 cup rice vinegar or apple cider vinegar 1/4 cup brown sugar 2 tablespoons soy sauce 1 tablespoon cornstarch mixed with 2 tablespoons water Directions: Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper. Toss chicken pieces, bell peppers, onion, and pineapple with olive oil, salt, and pepper. Spread out on the prepared baking sheet in a single layer. Bake for 15 minutes. Meanwhile, whisk together ketchup, vinegar, brown sugar, and soy sauce in a small saucepan. Bring to a simmer over medium heat. Stir in cornstarch slurry and cook until the sauce thickens (2–3 minutes). Remove from heat. Remove sheet pan from the oven, pour sauce evenly over chicken and veggies, and toss to coat. Return to the oven and bake for another 10–12 minutes, or until chicken is fully cooked and caramelized. Serve hot over rice or noodles and garnish with green onions or sesame seeds if desired. Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes Kcal: 410 kcal | Servings: 4 servings #sweetandsourchicken #sheetpanmeals #easychickendinner #stickychicken #onepanrecipes #pineapplechicken #homemadechinesefood #weeknightmeals #healthyishcomfort #saucychicken #bakedchickenrecipes #easyfamilydinners #ovenroastedchicken #glazedchicken #sweetandspicy #chickenandpeppers #onepanmagic #savoryandsweet #familyfavorite #quickcomfortfood Craving takeout? Try this Sticky Sweet and Sour Chicken made on a single sheet pan—crispy, saucy, and packed with pineapple flavor!

Easy Black Pepper Chicken Takeout-Style Black Pepper Chicken Stir-Fry Ingredients: 1 lb (450g) boneless chicken breast or thighs, cut into bite-sized pieces 1 tablespoon soy sauce 1 tablespoon oyster sauce 1 tablespoon dark soy sauce 1 tablespoon cornstarch 1/2 teaspoon sugar 1 teaspoon freshly ground black pepper 2 tablespoons vegetable oil 1 medium onion, sliced 1 green bell pepper, sliced 1 red bell pepper, sliced 2 garlic cloves, minced 1 tablespoon water Directions: In a bowl, combine the chicken with soy sauce, oyster sauce, dark soy sauce, cornstarch, sugar, and black pepper. Mix well and let marinate for at least 15 minutes. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook for 4–5 minutes until browned and cooked through. Remove from pan and set aside. In the same pan, add a little more oil if needed. Stir-fry the onions, bell peppers, and garlic for 2–3 minutes until tender-crisp. Return the chicken to the pan, add 1 tablespoon of water, and stir-fry everything together for another 1–2 minutes. Serve hot with steamed rice or noodles. Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes Kcal: 320 kcal | Servings: 4 servings #blackpepperchicken #asianstirfry #takeoutathome #chickenstirfry #wokrecipes #easychickendinner #homemadechinesefood #spicystirfry #bellpepperrecipes #quickmeals #garlicchicken #blackpepperflavor #savorydinner #asianflavors #chinesetakeout #midweekdinner #mealprepideas #stirfrychicken #simpledinners #fastfoodhomestyle Skip the takeout and whip up this Easy Black Pepper Chicken right at home! Juicy chicken, vibrant veggies, and bold black pepper flavor in every bite!

Chinese-style Chicken and Broccoli Stir-Fry Savory Chinese Chicken Stir-Fry with Crisp Broccoli Florets Ingredients: 1 lb (450g) boneless skinless chicken breast, thinly sliced 2 tablespoons soy sauce 1 tablespoon oyster sauce 1 tablespoon hoisin sauce 1 tablespoon cornstarch 2 tablespoons vegetable oil 3 cloves garlic, minced 1 teaspoon fresh ginger, grated 1 medium head broccoli, cut into florets 1/4 cup water or chicken broth 1 tablespoon sesame oil Cooked jasmine rice, to serve Sesame seeds and green onions for garnish (optional) Directions: In a bowl, toss chicken slices with soy sauce, oyster sauce, hoisin sauce, and cornstarch. Let marinate for 15 minutes. Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the chicken and stir-fry for 3–4 minutes until golden and just cooked through. Remove and set aside. In the same wok, add the remaining oil. Stir-fry garlic and ginger until fragrant, about 30 seconds. Add broccoli florets and stir-fry for 2 minutes. Add water or chicken broth, cover, and steam for 2 more minutes until broccoli is tender-crisp. Return the chicken to the wok and toss everything together. Drizzle with sesame oil and stir well to coat. Serve hot over steamed jasmine rice. Garnish with sesame seeds and green onions if desired. Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes Kcal: 360 kcal | Servings: 4 servings #chinesecooking #chickenrecipes #stirfrydinner #asianflavors #homemadechinesefood #healthyweeknightmeals #quickmeals #easychickenrecipes #broccolirecipes #familydinnerideas #savorysauces #gingergarlic #ricebowlrecipes #wokcooking #easyhomecooking #lowfatdinners #asianstirfry #dinnerideas #chickenandbroccoli #takeoutathome Craving Chinese takeout? Skip the delivery and try this Chicken and Broccoli Stir-Fry – fast, flavorful, and way better than takeout!

Chinese Chicken with Ginger and Soy Sauce Stir-Fry Quick Ginger-Soy Chicken Stir-Fry with Scallions and Sesame Ingredients: 500g (1 lb) boneless, skinless chicken thighs or breast, sliced thinly 2 tablespoons soy sauce 1 tablespoon dark soy sauce (optional, for color and depth) 1 tablespoon oyster sauce 1 tablespoon rice vinegar or Shaoxing wine 1 tablespoon cornstarch 1 tablespoon sesame oil 1 tablespoon vegetable oil 4 garlic cloves, minced 1 tablespoon fresh ginger, minced or julienned 2 spring onions, sliced (white and green parts separated) 1/2 teaspoon sugar Freshly ground black pepper, to taste Optional: sesame seeds for garnish Directions: In a bowl, mix sliced chicken with soy sauce, dark soy sauce, oyster sauce, vinegar or Shaoxing wine, cornstarch, and a pinch of black pepper. Let marinate for 15–30 minutes. Heat vegetable oil in a wok or skillet over medium-high heat. Add garlic, ginger, and white parts of the green onion. Stir-fry for 30 seconds until fragrant. Add marinated chicken and stir-fry until browned and cooked through, about 5–6 minutes. Drizzle with sesame oil, stir in green parts of the scallions, and sprinkle with sugar. Toss everything together and cook for 1–2 more minutes until glossy. Serve hot with steamed rice and optional sesame seed garnish. Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes Kcal: 330 kcal | Servings: 3 servings #chinesestirfry #gingersoychicken #easyasianrecipes #weeknightstirfry #homemadechinesetakeout #quickchickenrecipes #garlicandginger #soyflavoredchicken #asianflavors #stirfryideas #savorychickendish #chickenwithsauce #easywokmeals #wokcooking #chinesehomecooking #sesamechicken #fastdinnerideas #flavorfulstirfry #gingerloverdish #riceandchicken Sizzling in under 30 minutes! This Ginger-Soy Chicken Stir-Fry is bold, fragrant, and seriously satisfying.