25 Quick Wok Dinner Recipes

Sharing is caring!

Quick wok dinner recipes have been all the rage on social media platforms like Pinterest, and for good reason. These stir-fry dishes are not only incredibly flavorful but also incredibly quick to prepare, making them the perfect solution for busy weeknights.

As someone who is always on the lookout for easy yet delicious meal ideas, I couldn’t help but get drawn into the wok craze. I started experimenting with different protein and vegetable combinations, playing with a variety of aromatic sauces and spices. What resulted were these 25 mouthwatering quick wok dinner recipes that are sure to satisfy your cravings while keeping things simple in the kitchen.

From classic takeout favorites like Kung Pao Chicken and Beef and Broccoli to unique creations like Thai Drunken Noodles and Curried Shrimp and Vegetables, these dishes pack a serious flavor punch. And the best part? Most can be whipped up in under 30 minutes with just a wok or skillet.

1. Beef and Broccoli Stir-Fry

Savory flavors with a slight sweetness from the sauce coating the tender beef and crisp broccoli.

Ingredients: flank steak, broccoli florets, garlic, ginger, soy sauce, brown sugar, rice vinegar, sesame oil, cornstarch, vegetable oil Cook Time: 20 minutes

• Slice the beef into thin strips across the grain and toss with cornstarch to coat. Set aside.
• Blanch the broccoli florets in boiling water for 2 minutes, then shock in an ice bath to stop cooking. Drain and set aside.
• Make the sauce by whisking together the soy sauce, brown sugar, rice vinegar, and sesame oil.
• Heat vegetable oil in a wok or large skillet over high heat. Add the beef and stir-fry for 2-3 minutes until browned.
• Add the garlic and ginger and cook for 30 seconds until fragrant.
• Pour in the sauce and toss to coat the beef.
• Add the broccoli florets and continue stir-frying for 2-3 more minutes until the broccoli is heated through.
• Serve immediately over steamed rice.

2. Chicken Cashew Nut Stir-Fry

Nutty crunch from the cashews complements the juicy chicken in a sweet and savory sauce.

Ingredients: boneless, skinless chicken breasts, cashew nuts, bell peppers, green onions, garlic, ginger, soy sauce, rice vinegar, brown sugar, vegetable oil, carrots, broccoli

Cook Time: 25 minutes

• Cut the chicken into 1-inch cubes and season with salt and pepper.
• Slice the bell peppers and green onions into strips. Mince the garlic and grate the ginger.
• Make the sauce by whisking together the soy sauce, rice vinegar, and brown sugar.
• Heat vegetable oil in a wok or large skillet over high heat. Add the chicken and stir-fry for 3-4 minutes until lightly browned.
• Add the bell peppers, garlic, and ginger. Continue stir-frying for 2 more minutes.
• Pour in the sauce and toss to coat everything.
• Add the cashew nuts and green onions. Stir-fry for 1 more minute.
• Serve immediately over steamed rice or noodles.

3. Vegetable Lo Mein

Savory noodles coated in a flavorful sauce with a variety of fresh, crisp-tender veggies.

Ingredients: lo mein noodles, carrots, cabbage, bean sprouts, mushrooms, green onions, garlic, ginger, soy sauce, sesame oil, vegetable oil Cook Time: 20 minutes

• Cook the lo mein noodles according to package instructions until al dente. Rinse with cold water and set aside.
• Julienne or thinly slice the carrots, cabbage, mushrooms, and green onions.
• Mince the garlic and grate the ginger.
• Make the sauce by whisking together the soy sauce and sesame oil.
• Heat vegetable oil in a wok or large skillet over high heat.
• Add the garlic and ginger and stir-fry for 30 seconds until fragrant.
• Add the carrots, cabbage, and mushrooms. Stir-fry for 3-4 minutes.
• Add the cooked noodles and sauce. Toss everything together for 2-3 minutes until heated through.
• Add the bean sprouts and green onions. Toss once more and serve immediately.

4. Shrimp and Asparagus Stir-Fry

Light yet deeply savory with fresh asparagus and succulent shrimp in a garlic ginger sauce.

Ingredients: shrimp, asparagus, garlic, ginger, soy sauce, rice vinegar, sesame oil, cornstarch, vegetable oil Cook Time: 15 minutes

• Peel and devein the shrimp. Pat dry and toss with 1 tbsp cornstarch.
• Trim the woody ends off the asparagus and cut into 2-inch pieces.
• Make the sauce by mixing the soy sauce, rice vinegar, remaining 1 tsp cornstarch, and sesame oil.
• Heat vegetable oil in a wok or skillet over high heat. Add the garlic and ginger and stir-fry for 30 seconds.
• Add the shrimp and stir-fry for 2 minutes until starting to turn pink.
• Add the asparagus and sauce. Stir constantly for 3-4 minutes until shrimp are cooked through.
• Serve immediately over steamed rice.

5. Spicy Szechuan Tofu and Vegetables

Fiery Szechuan flavors balanced by crisp veggies and nutty tofu.

Ingredients: firm tofu, broccoli, carrots, mushrooms, garlic, ginger, soy sauce, rice vinegar, chili garlic sauce, sesame oil, cornstarch, vegetable oil Cook Time: 20 minutes

• Drain the tofu and cut into 1-inch cubes. Toss with 2 tbsp cornstarch to coat.
• Cut the broccoli into florets, slice the carrots and mushrooms.
• Make the sauce by whisking soy sauce, vinegar, chili garlic sauce, sesame oil, and 1 tsp cornstarch.
• Heat oil in a wok over high heat. Fry the tofu for 2 minutes until lightly browned. Remove and set aside.
• Add the garlic and ginger to the wok and stir-fry for 30 seconds.
• Add the broccoli, carrots, and mushrooms. Stir-fry for 3-4 minutes.
• Return the tofu to the wok and pour in the sauce. Toss everything for 2 more minutes.
• Serve immediately over steamed rice.

6. Garlic Chicken and Vegetable Stir-Fry

Fragrant garlic permeates tender chicken and crisp veggies in a savory brown sauce.

Ingredients: boneless chicken breasts, broccoli, bell peppers, garlic, soy sauce, rice vinegar, brown sugar, sesame oil, cornstarch, vegetable oil Cook Time: 25 minutes

• Cut the chicken into 1-inch pieces and toss with 1 tbsp cornstarch.
• Cut the broccoli into florets and slice the bell peppers.
• Make the sauce by mixing the soy sauce, vinegar, brown sugar, sesame oil, and 1 tsp cornstarch.
• Heat oil in a wok or skillet. Add the chicken and stir-fry for 3-4 minutes until lightly browned.
• Add the garlic and stir-fry for 30 seconds until fragrant.
• Add the broccoli and bell peppers. Pour in the sauce and toss to coat.
• Continue stir-frying for 4-5 minutes until chicken is cooked through and veggies are tender-crisp.
• Serve over steamed rice or noodles.

7. Mongolian Beef

Tender beef in a savory, slightly sweet sauce with a kick of heat.

Ingredients: flank steak, garlic, ginger, green onions, soy sauce, hoisin sauce, rice vinegar, brown sugar, red pepper flakes, vegetable oil
Cook Time: 20 minutes

• Slice the beef across the grain into thin strips. Toss with 1 tbsp cornstarch.
• Mince the garlic and grate the ginger. Slice the green onions on a bias.
• Make the sauce by whisking the soy sauce, hoisin, vinegar, brown sugar, and red pepper flakes.
• Heat oil in a wok or skillet over high heat. Fry the beef for 2-3 minutes until browned.
• Add the garlic, ginger and white parts of the green onions. Stir-fry for 30 seconds.
• Pour in the sauce and toss everything together for 1-2 minutes until thickened.
• Remove from heat and stir in the green onion tops.
• Serve immediately over steamed rice or noodles.

8. Vegetable Fried Rice

Savory fried rice loaded with a variety of fresh, crunchy veggies.

Ingredients: cooked rice, eggs, carrots, peas, corn, bean sprouts, green onions, garlic, soy sauce, sesame oil, vegetable oil Cook Time: 15 minutes

• Crack the eggs into a small bowl and beat lightly with 1 tbsp water.
• Dice the carrots and green onions.
• Heat 1 tbsp oil in a wok or skillet over high heat. Pour in the beaten eggs and swirl to coat the pan.
• Once set, remove the egg crepe and slice into strips. Set aside.
• Heat the remaining 2 tbsp oil in the wok. Add the garlic and stir-fry for 30 seconds.
• Add the carrots, peas, corn and bean sprouts. Stir-fry for 2-3 minutes.
• Add the cooked rice, soy sauce and sesame oil. Toss everything together for 2 more minutes.
• Fold in the egg strips and green onions. Serve immediately.

9. Teriyaki Salmon and Stir-Fried Veggies

Sweet and tangy teriyaki glaze complements fresh, crisp-tender veggies and flaky salmon.

Ingredients: salmon fillets, broccoli, carrots, snap peas, garlic, ginger, teriyaki sauce, toasted sesame seeds, vegetable oil Cook Time: 20 minutes

• Make the teriyaki sauce by mixing soy sauce, rice vinegar, brown sugar, garlic and ginger.
• Heat 1 tbsp oil in a skillet over medium-high heat. Cook the salmon fillets for 4-5 minutes per side, basting frequently with the teriyaki sauce. Remove and set aside.
• Heat the remaining 2 tbsp oil in a wok or skillet over high heat.
• Add the broccoli, carrots and snap peas. Stir-fry for 4-5 minutes until crisp-tender.
• Brush the salmon with the remaining teriyaki sauce.
• Serve the veggies topped with the glazed salmon. Garnish with sesame seeds.

10. Kung Pao Chicken

Salty, slightly sweet, and delightfully spicy with a tasty crunch from the peanuts.

Ingredients: boneless chicken, peanuts, bell peppers, green onions, garlic, ginger, soy sauce, rice vinegar, chili garlic sauce, brown sugar, cornstarch, vegetable oil Cook Time: 25 minutes

• Cut the chicken into 1-inch pieces and toss with 2 tsp cornstarch.
• Slice the bell peppers and green onions into 1-inch pieces.
• Whisk together the soy sauce, vinegar, chili sauce, brown sugar and 1 tbsp cornstarch for the sauce.
• Heat oil in a wok or skillet over high heat. Fry the chicken for 2-3 minutes until lightly browned.
• Add the garlic, ginger, bell peppers and white parts of the green onions. Stir-fry for 2 more minutes.
• Pour in the sauce and add the peanuts. Toss everything together for 2-3 more minutes.
• Remove from heat and stir in the green onion tops.
• Serve over steamed rice or noodles.

11. Beef and Vegetable Chow Mein

Savory stir-fried noodles with tender beef and a medley of fresh veggies.

Ingredients: flank steak, chow mein noodles, cabbage, carrots, bean sprouts, green onions, garlic, soy sauce, oyster sauce, sesame oil, vegetable oil Cook Time: 25 minutes

• Slice the beef across the grain into thin strips. Toss with 1 tbsp cornstarch.
• Cook the chow mein noodles according to package instructions until al dente. Rinse with cold water and set aside.
• Shred the cabbage, julienne the carrots, and slice the green onions.
• Make the sauce by mixing the soy sauce, oyster sauce, and sesame oil.
• Heat oil in a wok or skillet over high heat. Stir-fry the beef for 2-3 minutes until browned.
• Add the garlic and stir-fry for 30 seconds until fragrant.
• Add the cabbage, carrots, and green onion whites. Stir-fry for 2-3 minutes.
• Add the cooked noodles and sauce. Toss for 2-3 minutes until heated through.
• Fold in the bean sprouts and green onion greens.
• Serve immediately.

12. Thai Basil Chicken Stir-Fry

Aromatic Thai flavors with spicy notes from the bird’s eye chilies and fresh basil.

Ingredients: boneless chicken, Thai basil, bird’s eye chilies, bell pepper, garlic, fish sauce, soy sauce, brown sugar, vegetable oil Cook Time: 20 minutes

• Slice the chicken into thin strips and the bell pepper into strips.
• Roughly chop the Thai basil leaves. Thinly slice the bird’s eye chilies (deseed for less heat).
• Make the sauce by whisking the fish sauce, soy sauce, and brown sugar.
• Heat oil in a wok over high heat. Add the garlic and sliced chilies – stir-fry for 30 seconds.
• Add the chicken and stir-fry for 3-4 minutes until lightly browned.
• Pour in the sauce and add the bell pepper. Toss everything together for 2 minutes.
• Remove from heat and fold in the Thai basil leaves.
• Serve immediately over steamed rice.

13. Szechuan Shrimp and Broccoli

Delightfully spicy yet balanced flavors coat crisp broccoli and succulent shrimp.

Ingredients: shrimp, broccoli florets, garlic, ginger, soy sauce, rice vinegar, chili garlic sauce, brown sugar, cornstarch, vegetable oil Cook Time: 15 minutes

• Peel, devein, and pat dry the shrimp. Toss with 1 tsp cornstarch.
• Blanch the broccoli florets in boiling salted water for 2 minutes, then shock in an ice bath.
• Make the sauce by whisking the soy sauce, vinegar, chili sauce, brown sugar, and 1 tsp cornstarch.
• Heat oil in a wok over high heat. Add the garlic and ginger – stir-fry for 30 seconds.
• Add the shrimp and stir-fry for 2 minutes until starting to turn pink.
• Add the broccoli and pour in the sauce. Toss everything together for 2-3 more minutes.
• Serve immediately over steamed rice.

14. General Tso’s Tofu

Crispy fried tofu in a thick, savory, and slightly sweet sauce with a kick of heat.

Ingredients: firm tofu, green onions, garlic, ginger, soy sauce, rice vinegar, hoisin sauce, chili garlic sauce, sesame oil, cornstarch, vegetable oil for frying Cook Time: 30 minutes

• Drain the tofu and cut into 1-inch cubes. Toss with 3 tbsp cornstarch to coat.
• Slice the green onions on a bias, keeping the whites and greens separate.
• Make the sauce by whisking the soy sauce, vinegar, hoisin, chili garlic sauce, 2 tsp sesame oil, and 1 tbsp cornstarch.
• Heat 2 inches of oil in a wok or pot for frying. Fry the tofu in batches for 2-3 minutes until crispy.
• Drain on a wire rack. Discard all but 1 tbsp frying oil from the wok.
• Stir-fry the garlic, ginger and white parts of the green onions for 30 seconds.
• Pour in the sauce and bring to a simmer until thickened.
• Add the fried tofu cubes and green onion greens. Toss gently to coat.
• Serve immediately over steamed rice.

15. Pineapple Fried Rice

Sweet pineapple complements the savory fried rice along with crunchy veggies and cashews.

Ingredients: cooked rice, eggs, pineapple chunks, carrots, peas, bean sprouts, cashews, green onions, garlic, soy sauce, rice vinegar, sesame oil, vegetable oil Cook Time: 20 minutes

• Crack the eggs into a bowl and beat lightly with 1 tsp soy sauce.
• Dice the carrots and green onions.
• Heat 1 tbsp oil in a wok over high heat. Pour in the eggs and swirl to make an egg crepe. Set aside.
• Heat another 2 tbsp oil in the wok. Add the garlic and stir-fry for 30 seconds.
• Add the carrots, peas, pineapple, bean sprouts and sliced egg crepe. Stir-fry for 2 minutes.
• Add the cooked rice, remaining 2 tbsp soy sauce, vinegar and sesame oil. Toss for 2-3 minutes.
• Fold in the cashews and green onions.
• Serve immediately.

16. Garlic Ginger Beef Stir-Fry

Bold garlic and ginger flavors infuse the tender beef and colorful veggies.

Ingredients: flank steak, broccoli, bell peppers, garlic, ginger, soy sauce, rice vinegar, brown sugar, sesame oil, cornstarch, vegetable oil Cook Time: 25 minutes

• Slice the beef across the grain into thin strips. Toss with 2 tsp cornstarch.
• Cut the broccoli into florets and slice the bell peppers into strips.
• Make the sauce by whisking the soy sauce, vinegar, brown sugar, sesame oil and 2 tsp cornstarch.
• Heat oil in a wok or skillet over high heat. Stir-fry the beef for 2-3 minutes until browned.
• Add the garlic and ginger. Stir-fry for 1 minute until fragrant.
• Add the broccoli and bell peppers. Pour in the sauce and toss for 3-4 minutes until thickened.
• Serve immediately over steamed rice.

17. Vegetable Singapore Noodles

Curry powder adds warmth to stir-fried noodles loaded with crisp-tender veggies.

Ingredients: rice vermicelli noodles, carrots, cabbage, bean sprouts, green onions, garlic, curry powder, soy sauce, rice vinegar, sesame oil, vegetable oil Cook Time: 20 minutes

• Soak the rice vermicelli noodles in hot water for 5-10 minutes until softened. Drain and set aside.
• Julienne the carrots and thinly slice the cabbage and green onions.
• Make the sauce by whisking the soy sauce, rice vinegar, sesame oil and 1 tsp curry powder.
• Heat oil in a wok over high heat. Add the garlic and 2 tsp curry powder – cook for 30 seconds.
• Add the carrots, cabbage and whites of the green onions. Stir-fry for 2-3 minutes.
• Add the noodles and sauce. Toss everything together for 2 more minutes.
• Remove from heat and fold in the bean sprouts and green onion greens.
• Serve immediately.

18. Hunan Beef and Peppers

Szechuan peppercorns add a tingling spice to tender beef and crisp bell peppers.

Ingredients: flank steak, bell peppers, garlic, ginger, Szechuan peppercorns, soy sauce, rice vinegar, hoisin sauce, chili garlic sauce, cornstarch, vegetable oil Cook Time: 25 minutes

• Slice the beef across the grain into thin strips. Toss with 1 tbsp cornstarch.
• Slice the bell peppers into strips and crush the Szechuan peppercorns lightly with a mortar and pestle.
• Make the sauce by mixing the soy sauce, vinegar, hoisin, chili garlic sauce and 1 tsp cornstarch.
• Heat oil in a wok or skillet over high heat. Stir-fry the beef for 2 minutes until browned.
• Add the garlic, ginger and Szechuan peppercorns. Stir-fry for 1 minute.
• Add the bell peppers and pour in the sauce. Toss everything together for 2-3 minutes.
• Serve immediately over steamed rice.

19. Chicken and Broccoli Stir-Fry

A take-out classic – juicy chicken and crunchy broccoli in a savory brown sauce.

Ingredients: boneless chicken breasts, broccoli florets, garlic, ginger, soy sauce, rice vinegar, brown sugar, sesame oil, oyster sauce, cornstarch, vegetable oil, mushrooms 

Cook Time: 25 minutes

• Cut the chicken into 1-inch pieces and toss with 1 tbsp cornstarch.
• Blanch the broccoli florets in boiling salted water for 2 minutes then shock in an ice bath.
• Make the sauce by whisking the soy sauce, vinegar, brown sugar, sesame oil, oyster sauce and 1 tsp cornstarch.
• Heat oil in a wok or skillet over high heat. Stir-fry the chicken for 3-4 minutes until lightly browned.
• Add the garlic and ginger. Stir-fry for 1 minute until fragrant.
• Add the broccoli florets and sauce. Toss everything together for 2-3 minutes until heated through.
• Serve immediately over steamed rice.

20. Moo Shu Vegetables

Flavorful hoisin sauce coats crisp shredded veggies for vegetarian moo shu wraps.

Ingredients: mushrooms, cabbage, carrots, green onions, garlic, ginger, hoisin sauce, soy sauce, rice vinegar, eggs, moo shu wrappers or tortillas Cook Time: 20 minutes

• Slice the mushrooms and shred the cabbage and carrots.
• Slice the green onions on a bias, keeping the whites and greens separate.
• Make the sauce by mixing the hoisin, soy sauce and rice vinegar.
• Heat oil in a wok or skillet over high heat. Add the garlic, ginger and whites of the green onions. Stir-fry for 1 minute.
• Add the mushrooms, cabbage and carrots. Stir-fry for 3-4 minutes until wilted.
• Push the veggies to the side and scramble the eggs in the open part of the wok.
• Break up the eggs into small pieces and mix everything together with the sauce.
• Serve immediately with moo shu wrappers for wrapping and rolling the filling inside.

21. Szechuan Beef and Vegetable Stir-Fry

Tongue-tingling Szechuan peppercorns balance the fiery chili sauce in this bold stir-fry.

Ingredients: flank steak, broccoli, carrots, mushrooms, garlic, ginger, Szechuan peppercorns, soy sauce, rice vinegar, chili garlic sauce, brown sugar, cornstarch, vegetable oil Cook Time: 25 minutes

• Slice the beef across the grain into thin strips. Toss with 1 tbsp cornstarch.
• Cut the broccoli into florets, julienne the carrots, and slice the mushrooms.
• Crush the Szechuan peppercorns lightly with a mortar and pestle.
• Make the sauce by whisking the soy sauce, vinegar, chili garlic sauce, brown sugar and 1 tsp cornstarch.
• Heat oil in a wok or skillet over high heat. Stir-fry the beef for 2 minutes until browned.
• Add the garlic, ginger and Szechuan peppercorns. Stir-fry for 1 minute.
• Add the broccoli, carrots and mushrooms. Pour in the sauce and toss for 3-4 minutes.
• Serve immediately over steamed rice.

22. Thai Drunken Noodles

Fiery Thai chilies amplify the robust flavors of stir-fried rice noodles with juicy chicken.

Ingredients: wide rice noodles, boneless chicken breast, Thai bird chilies, garlic, bell pepper, tomatoes, Thai basil, fish sauce, soy sauce, brown sugar, lime juice Cook Time: 25 minutes

• Soak the rice noodles in hot water for 20-30 minutes until softened but still firm. Drain and set aside.
• Slice the chicken into thin strips and the bell pepper and tomatoes into strips or chunks.
• Slice the Thai chilies on a bias (deseed for less heat). Roughly chop the Thai basil.
• Make the sauce by mixing the fish sauce, soy sauce, brown sugar and lime juice.
• Heat oil in a wok over high heat. Add the garlic and chilies – cook for 30 seconds.
• Add the chicken and stir-fry for 2-3 minutes until lightly browned.
• Add the noodles, bell peppers, tomatoes and sauce. Toss everything together for 3-4 minutes.
• Remove from heat and fold in the Thai basil.
• Serve immediately.

23. Curried Shrimp and Vegetables

Aromatic yellow curry powder lends bright flavors to succulent shrimp and crisp veggies.

Ingredients: shrimp, carrots, bell peppers, snap peas, garlic, ginger, yellow curry powder, coconut milk, fish sauce, brown sugar, vegetable oil Cook Time: 20 minutes

• Peel, devein and pat dry the shrimp.
• Julienne the carrots, slice the bell peppers into strips, and trim the snap peas.
• Make the curry sauce by whisking the coconut milk, fish sauce, brown sugar and 2 tsp curry powder.
• Heat oil in a wok over high heat. Add the garlic, ginger and 1 tsp curry powder. Stir-fry for 1 minute.
• Add the carrots, bell peppers and snap peas. Stir-fry for 2-3 minutes.
• Add the shrimp and curry sauce. Toss everything together for 3-4 more minutes until shrimp is cooked through.
• Serve immediately over steamed rice.

24. Spicy Tofu and Eggplant Stir-Fry

Fiery chili garlic sauce bathes crispy tofu and tender eggplant for a boldly flavored veggie dish.

Ingredients: firm tofu, eggplant, garlic, ginger, green onions, soy sauce, rice vinegar, chili garlic sauce, sesame oil, cornstarch, vegetable oil

Cook Time: 25 minutes

• Drain the tofu, cut into 1-inch cubes and toss with 2 tbsp cornstarch to coat.
• Cut the eggplant into 1-inch chunks and slice the green onions on a bias.
• Make the sauce by whisking the soy sauce, vinegar, chili garlic sauce, sesame oil and 1 tsp cornstarch.
• Heat oil in a wok over high heat. Fry the tofu until golden brown, about 2-3 minutes per batch. Drain on a paper towel-lined plate.
• Discard all but 1 tbsp oil from the wok. Stir-fry the garlic, ginger and white parts of the green onions for 1 minute.
• Add the eggplant and sauce. Stir-fry for 4-5 minutes until eggplant is tender.
• Return the fried tofu to the wok and gently toss everything together.
• Remove from heat and stir in the green onion tops.
• Serve immediately over steamed rice.

25. Chicken and Cashew Vegetable Stir-Fry

Nutty cashews add crunch to juicy chicken and an array of tender-crisp vegetables.

Ingredients: boneless chicken breasts, broccoli, carrots, snap peas, cashews, garlic, ginger, soy sauce, rice vinegar, brown sugar, sesame oil, vegetable oil Cook Time: 25 minutes

• Cut the chicken into 1-inch pieces and season with salt and pepper.
• Cut the broccoli into florets, julienne the carrots, and trim the snap peas.
• Make the sauce by mixing the soy sauce, vinegar, brown sugar, and sesame oil.
• Toast the cashews in a dry skillet until lightly browned. Set aside.
• Heat oil in a wok over high heat. Stir-fry the chicken for 3-4 minutes until lightly browned.
• Add the garlic and ginger. Stir-fry for 1 minute until fragrant.
• Add the broccoli, carrots, and snap peas. Pour in the sauce and toss for 3-4 minutes.
• Remove from heat and fold in the toasted cashews.
• Serve immediately over steamed rice or noodles.

Conclusion

From classic flavors to unique global inspirations, these quick wok dinner recipes offer an easy way to get a delicious, homemade meal on the table fast. With make-ahead tips and customizable options, you’ll never run out of wholesome stir-fry ideas to satisfy your cravings.

Sharing is caring!