Skip takeout and learn how to make the best Mongolian Beef and Noodles right at home with this amazing recipe. Ready in under 30 minutes,  it’s the perfect go-to dinner for busy nights. Traditional Mongolian beef and noodles are a year-round favorite that the whole family will devour, and if you do happen to have leftovers (though I highly doubt it because it’s that good!), these leftovers are the kind that taste even better the next day!

MONGOLIAN BEEF AND NOODLES

Imagine tender noodles and juicy beef in a sweet-savory glaze. With this Mongolian-inspired recipe, you get rich umami from soy and hoisin, balanced by a touch of brown sugar, warm notes of garlic and ginger, and a subtle kick of heat from red pepper flakes. The process of making it starts with browning the beef first as a hearty base, then layering in aromatics and sauce for depth. A quick cornstarch slurry thickens everything into a glossy, restaurant-style coating that wraps around every bite. Tossing in the noodles at the end allows them to absorb all those delicious flavors, while a short rest before serving ensures the sauce fully settles in, making each forkful even more satisfying than the last.

Find my expert tips on how to make homemade Mongolian beef and noodles below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected.

Why You’ll Love This Easy Mongolian Beef and Noodles Recipe:

• Beats Takeout Every Time: Enjoy rich, savory, and sweet flavors at home without the extra cost or wait time of ordering out. The linguine noodles and beef soak up the Mongolian-style sauce, mimicking the taste of your favorite restaurant.
• 30-Minute Weeknight Meal: A dinner that is ready fast with simple, no-fuss steps, ideal for busy weeks.
• Budget-Friendly: Made with lean ground beef and simple pantry staples, this dish is easy on your wallet.
• One-Pan Convenience: Minimal cleanup since everything comes together in one skillet, plus the noodles.
• Meal-Prep-Friendly: This dish reheats well, making it perfect for meal prep. Store noodles and sauce separately to prevent sogginess, then combine before serving.

Ingredients

• 1-pound lean ground beef
• 1 teaspoon ground ginger
• 1 Tablespoon minced garlic
• 3 Tablespoons light brown sugar
• ½ cup beef broth
• ½ cup low-sodium soy sauce
• ¼ cup hoisin sauce
• ½ teaspoon black pepper
• ½ teaspoon red pepper flakes
• 8 ounces linguine noodles
• 2 Tablespoons cornstarch
• 4 green onions, sliced
• 1 Tablespoon sesame seeds, optional

Instructions

In a large skillet, cook and crumble the ground beef over medium heat. Once fully cooked, drain off any excess grease.

Add the garlic and ginger to the skillet and cook for about 1 minute.

Meanwhile, cook the linguine noodles according to the package directions. Rinse them under cold water and set aside.

To the skillet with the beef, add the soy sauce, beef broth, brown sugar, hoisin sauce, pepper, and red pepper flakes. Stir everything together until well combined.

In a small bowl, mix the cornstarch with a little cold water until smooth, then pour it into the skillet. Bring the mixture to a gentle boil and cook until the sauce thickens. Add the cooked noodles and toss until they are evenly coated with the sauce and beef.

Remove from heat and let the noodles sit in the sauce for a few minutes to absorb the flavor. Serve warm, garnished with sliced green onions and sesame seeds, if desired. Enjoy!

Servings

Serves 4.

Storage and Reheating

Store Mongolian Beef and Noodles in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months; thaw overnight in the fridge before reheating. To reheat, add a splash of water or beef broth to loosen the sauce and warm in the microwave in short intervals, stirring between each, or heat on the stovetop over medium heat for 5-7 minutes until warmed through. 

Holly’s Tips for The Best Mongolia Beef and Noodles:

• Use High-Quality Lean Ground Beef: Choosing quality lean ground beef prevents excess grease, keeping your Mongolian beef sauce rich and flavorful without being oily.
• Cook Noodles al Dente: Linguine noodles should be slightly firm when cooked. Overcooked noodles can become mushy when tossed with the thick sauce.
• Let Noodles Absorb The Sauce: After combining the noodles and beef, let the dish sit for 1-2 minutes. This allows the noodles to soak up maximum flavor.
• Adjust Heat As Needed: Easily adjust the spice level by adding more or less red pepper flakes to suit your taste.
• Garnish Before Serving: Sliced green onions and sesame seeds add color and texture, making the dish look just like your favorite restaurant.
• Make It Your Own: You can stir-fry vegetables in with the beef or add them when combining everything. I recommend broccoli, bell peppers, snap peas, and carrots.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Beef and Broccoli Ramen!

Wanting something different? Make this Tex-Mex-inspired Taco Noodle Skillet, it’s so good.

Can’t get enough of noodles? Try these highly-rated recipes next: Slow Cooker Chicken and Noodles, Easy Thai Noodles, Asian Pasta Salad, and Chicken Noodle Bake.

Have you made this Mongolian Beef and Noodles recipe?

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #MongolianBeefandNoodles #LifeInTheLofthouse

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Mongolian Beef and Noodles

Make quick and easy Mongolian Beef and Noodles in under 30 minutes, featuring ground beef and linguine, tossed in a sweet-savory sauce.

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Ingredients

• 1 lb. lean ground beef
• 1 teaspoon ground ginger
• 1 Tablespoon minced garlic
• 3 Tablespoons light brown sugar
• ½ cup beef broth
• ½ cup low-sodium soy sauce
• ¼ cup hoisin sauce
• ½ teaspoon black pepper
• ½ teaspoon red pepper flakes
• 8 ounces linguine noodles
• 2 Tablespoons cornstarch
• 4 green onions sliced
• 1 Tablespoon sesame seeds optional

Instructions

• In a large skillet, cook and crumble the ground beef over medium heat. Once fully cooked, drain off any excess grease.
• Add the garlic and ginger to the skillet and cook for about 1 minute.
• Meanwhile, cook the linguine noodles according to the package directions. Rinse them under cold water and set aside.
• To the skillet with the beef, add the soy sauce, beef broth, brown sugar, hoisin sauce, pepper, and red pepper flakes. Stir everything together until well combined.
• In a small bowl, mix the cornstarch with a little cold water until smooth, then pour it into the skillet. Bring the mixture to a gentle boil and cook until the sauce thickens. Add the cooked noodles and toss until they are evenly coated with the sauce and beef.
• Remove from heat and let the noodles sit in the sauce for a few minutes to absorb the flavor. Serve warm, garnished with sliced green onions and sesame seeds, if desired. Enjoy!

Recipe Adapted From: Eating on a Dime.

The post Mongolian Beef and Noodles appeared first on Life In The Lofthouse.

Craving a simple weeknight dinner that’s packed with flavor? This Baked Teriyaki Glazed Chicken puts a healthy spin on a classic favorite. Baking the chicken in a homemade teriyaki glaze keeps it tender and juicy, while infusing every bite with that restaurant-worthy flavor. Skipping the fryer also makes it lower in fat and calories, so it’s a lighter option the whole family can enjoy. It’s a weeknight dinner win and a great choice for even the most picky eaters. My kids always clean their plates when I make this one!

BAKED TERIYAKI GLAZED CHICKEN

The oven-baked teriyaki chicken uses simple ingredients like soy sauce, apple cider vinegar, garlic, sugar, and a touch of cornstarch to create a thick, glossy glaze that clings to the chicken. The chicken breasts are baked in two stages: first with half of the sauce, then with the remaining half. The result is tender, juicy chicken in a mouthwatering glaze that beats takeout any day of the week. This method is an easy, fuss-free cooking process that delivers a restaurant-worthy meal straight from your oven every single time. Served alongside rice and vegetables, it’s both satisfying, healthy, and protein-packed.

Find my expert tips on how to make homemade baked teriyaki-glazed chicken below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected.

Why You’ll Love This Baked Teriyaki Glazed Chicken Recipe:

• Easy Weeknight Win: The simple ingredients and straightforward steps make this recipe doable on busy nights.
• Sweet & Savory: The homemade teriyaki glaze adds a rich and tangy finish to the juicy chicken.
• Healthy Family Meal: A well- balanced dinner with rice and vegetables that keeps nutrition in check.
• Meal-Prep-Friendly: This chicken reheats well and keeps in the fridge for 3 days. Store any leftover sauce separately for maximum flavor when reheating.

Ingredients

• 1 Tablespoon cornstarch
• 1 Tablespoon water
• 1/3 cup sugar
• 1/2 cup low-sodium soy sauce
• 1/4 cup apple cider vinegar
• 2 cloves garlic, minced
• 1/4 teaspoon black pepper
• 4 boneless, skinless chicken breasts
• freshly sliced green onions, optional

Instructions

Preheat oven to 375 degrees F. Spray a 9×13-inch baking dish with cooking spray. Set aside.

In a small saucepan, over medium heat, combine cornstarch, water, sugar, soy sauce, vinegar, garlic, and pepper. Stir the mixture and bring to a boil. Reduce heat to medium-low and let simmer, stirring constantly, until mixture thickens and bubbles; about 10 minutes or so. Once the sauce thickens, remove from the heat and let stand for 5 minutes.

Place chicken breasts in the prepared baking dish. Pour half of the sauce evenly over the chicken. Place the dish in the oven and bake for 20 minutes.

Pour the remaining sauce over the chicken and bake 15 more minutes or until the chicken is thoroughly cooked. (Internal temperature of chicken needs to be 165 degrees F.)

Remove from oven and let stand 5 minutes before serving. Serve with rice and veggies. Enjoy!

Servings

Serves 4

Storage and Reheating 

Allow baked teriyaki chicken to cool, then place the chicken and any leftover sauce in an airtight container and refrigerate for up to 3 days.

To reheat, warm the chicken in the oven at 350°F for 10–15 minutes or in the microwave in 30-60 second intervals, adding a little of the reserved sauce to keep it moist. To freeze, allow the chicken and sauce to cool completely, then place them in an airtight, freezer-safe container or heavy-duty freezer bag for up to 2 months. Thaw overnight in the refrigerator, then reheat in the oven at 350°F for 15 to 20 minutes or in the microwave, adding extra sauce if needed.

Holly’s Tips for The Best Baked Teriyaki Glazed Chicken:

• Use High-Quality Chicken Breasts: Boneless, skinless chicken breasts cook quickly and evenly in the oven. If your breasts are thick, pound them to an even thickness to prevent undercooked centers.
• Make the Teriyaki Glaze Ahead of Time: Prepare the sauce on the stovetop first by combining soy sauce, sugar, garlic, apple cider vinegar, cornstarch, and black pepper. Let it thicken before adding it to the chicken for a richer, glossier sauce.
• Bake In Stages: Pour half the sauce over the chicken before the first 20-minute bake, then pour the remaining sauce halfway through. This double-glazing method keeps the chicken juicy while building layers of sweet-savory flavor.
• Customize The Glaze: For extra depth, add a teaspoon of grated ginger, a splash of sesame oil, or a sprinkle of sesame seeds and sliced green onions just before serving.
• Serve Warm: After letting the chicken sit for 5 minutes, serve warm over steamed rice and sautéed or roasted vegetables to balance the sweet teriyaki glaze with a fresh, nutritional side.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my delicious Slow Cooker Teriyaki Chicken!

Wanting something different? Make this Grilled Huli Huli Chicken next.

Looking for more teriyaki-inspired dinners? Make these highly-rated recipes: Teriyaki Chicken Casserole, Teriyaki Chicken Kebabs, and Teriyaki Chicken Pasta Salad.

Have you made this Baked Teriyaki Glazed Chicken recipe?

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #BakedTeriyakiGlazedChicken #LifeInTheLofthouse

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Baked Teriyaki Glazed Chicken

Sticky, sweet, and perfectly savory—this Baked Teriyaki Glazed Chicken is an easy weeknight win! Juicy chicken is coated in a rich teriyaki glaze and baked to caramelized perfection!

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Servings 4

Author Holly

Ingredients

• 1 Tablespoon cornstarch
• 1 Tablespoon water
• 1/3 cup sugar
• 1/2 cup low-sodium soy sauce
• 1/4 cup apple cider vinegar
• 2 cloves garlic minced
• 1/4 teaspoon black pepper
• 4 boneless, skinless chicken breasts
• freshly sliced green onions optional

Instructions

• Preheat oven to 375 degrees F. Spray a 9×13 inch baking dish with cooking spray. Set aside.
• In a small saucepan, over medium heat, combine cornstarch, water, sugar, soy sauce, vinegar, garlic and pepper. Stir mixture and bring to a boil. Reduce heat to medium-low and let simmer, stirring constantly, until mixture thickens and bubbles; about 10 minutes or so. Once sauce thickens remove from heat and let stand for 5 minutes.
• Place chicken breasts in the prepared baking dish. Pour half of the sauce evenly over the chicken. Place dish in oven and bake for 20 minutes. Pour the remaining sauce over the chicken and bake 15 more minutes or until chicken is thoroughly cooked. (Internal temperature of chicken needs to be 165 degrees F.)
• Remove from oven and let stand 5 minutes before serving. Serve with rice and veggies. Enjoy!

The post Baked Teriyaki Glazed Chicken appeared first on Life In The Lofthouse.

I’ve seen countless versions of this viral One-Pan Dumplings recipe all over Instagram, and after testing it myself, I can confirm the hype is real. This easy dumpling bake starts with refrigerated or frozen dumplings, nestled into a creamy coconut, garlic, and red curry sauce and baked until bubbly and irresistible. Bold, comforting, and packed with flavor, this Asian-inspired dumpling dinner comes together effortlessly in one pan—and is anything but bland!

EASY ONE-PAN DUMPLINGS

This one-pan dinner is ready in just 30 minutes thanks to convenient premade dumplings and an incredible red curry sauce made with only 5 ingredients. Prepared AND baked together in one pan, this homemade dumpling bake is finished with fresh toppings like green onions, chili oil crunch, cilantro, and sesame seeds. This quick dumpling bake has quickly become a family favorite and is perfect for a fast weeknight dinner.

It’s also easy to customize it according to your needs if you have any vegan or vegetarian eaters in your family. You can use vegetable-based dumplings and the coconut curry sauce is already plant-based. This bake requires minimal prep and cleanup. If you’re looking for an easy one-pan meal that delivers big flavor, this dumpling recipe is a must-try.

Find all my expert tips on how to make one-pan dumplings below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected.

Why You’ll Love This Quick & Easy One-Pan Dumplings Recipe:

• Ready In Under 30 Minutes: This weeknight dinner hero is ready in under 30 minutes with minimal prep and just one baking dish.
• Authentic Asian Cuisine: Dumplings are baked in a creamy coconut curry sauce with red curry, garlic, ginger, and soy sauce, soaking up bold, savory flavors.
• Delicious Toppings: Green onions, cilantro, sesame seeds, and chili crunch add freshness, texture, and a spicy kick.
• One-Pan Convenience: No frying or multiple pots; everything cooks together for easy cleanup.
• Make-Ahead Friendly: Assemble ahead of time and bake when ready for an easy weeknight dinner or meal prep for busy weeknights.

Ingredients

Sauce

• 1 can (13.5 ounces) coconut milk
• 2 Tablespoons red curry paste
• 2 cloves garlic, minced
• ¼ cup low-sodium soy sauce
• ¼ teaspoon ground ginger

Dumplings

• 1 bag (16 ounces) refrigerated or frozen dumplings (use your favorite kind)

Garnish

• sliced green onion
• chili oil crunch/crisp
• cilantro
• sesame seeds

Instructions

Preheat the oven to 375 degrees F.

For The Sauce

Pour the coconut milk, red curry paste, minced garlic, soy sauce, and ground ginger into a 9×13-inch baking dish. Whisk to combine.

For The Dumplings

Place the dumplings evenly over the sauce. Spoon some of the sauce on top of the dumplings. Bake in the preheated oven, uncovered, for 15 to 20 minutes (if using frozen dumplings you may need to extend the baking time). Bake until golden and the sauce is bubbly.

Carefully remove from the oven and top with sliced green onion, chili crunch, cilantro, and sesame seeds. Serve warm and enjoy!

Servings

Serves 4.

Storage and Reheating

These are best eaten the same day. If you have leftover dumplings, store in an airtight container in the refrigerator for up to 1 day only. To reheat, warm in the oven at 375°F for 10 minutes covered with foil, or microwave in a dish covered loosely in 30 second intervals until hot. For extra moisture, add a splash of leftover sauce.

Holly’s Tips For The Best Easy One-Pan Dumplings:

• Use Your Favorite Dumplings: Pork, chicken, shrimp, or veggie dumplings all work in this amazing dish.
• Evenly Distribute The Sauce: Whisk the coconut curry sauce thoroughly and spoon some over each dumpling to ensure they bake evenly and stay flavorful.
• Watch The Bake Time: Bake at 375°F for 15 to 20 minutes, or until the dumplings are golden and the sauce is bubbly; adjust cooking time depending on your oven or dumpling size. If using frozen dumplings, you may need to extend the baking time by a few minutes.
• Add Fresh Garnishes: Top the dumplings with green onions, cilantro, sesame seeds, and chili crunch to enhance texture, add freshness, and boost flavor.
• Heat: Add more red curry paste or extra chili crunch for heat, or reduce the curry paste for a milder flavor.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Make my Creamy Chicken and Gnocchi next!

Looking for more asian-inspired cuisine? Try these Chicken Egg Rolls, Asian Pasta Salad, Sweet Fire Chicken, Szechuan Chicken, and more here.

Have you made this Easy One-Pan Dumplings recipe?

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #OnePanDinners #DumplingsRecipe #LifeInTheLofthouse

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Easy One-Pan Dumplings

Easy One-Pan Dumplings baked in a creamy coconut red curry sauce. This viral, Asian-inspired dumpling dinner is delicious, comforting, and effortless!

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Ingredients

Sauce

• 1 can (13.5 ounces) coconut milk
• 2 Tablespoons red curry paste
• 2 cloves garlic minced
• ¼ cup low-sodium soy sauce
• ¼ teaspoon ground ginger

Dumplings

• 1 bag (16 ounces) refrigerated or frozen dumplings (use your favorite kind)

Garnish (Optional)

• sliced green onion
• chili oil crunch
• cilantro
• sesame seeds

Instructions

• Preheat the oven to 375 degrees F.

For The Sauce

• Pour the coconut milk, red curry paste, minced garlic, soy sauce, and ground ginger into a 9×13-inch baking dish. Whisk to combine.

For The Dumplings

• Place the dumplings evenly over the sauce. Spoon some of the sauce on top of the dumplings. Bake in the preheated oven, uncovered, for 15 to 20 minutes, or until golden and the sauce is bubbly. (If using frozen dumplings, you may need to extend the baking time by a few minutes.)

Garnish

• Carefully remove from the oven and top with sliced green onion, chili crunch, cilantro, and sesame seeds. Serve warm and enjoy!

The post Easy One-Pan Dumplings appeared first on Life In The Lofthouse.

Craving the bold flavors of fried rice? This Easy Copycat Benihana Fried Rice helps you recreate the Japanese restaurant favorite right at home! It’s loaded with fluffy rice, garlic butter, crisp vegetables and savory seasonings. And it’s the perfect side dish for chicken, steak, or shrimp. With this easy homemade version, you can enjoy the authentic taste of fried rice at home anytime. No reservation or takeout required!

If you haven’t been to Benihana (A popular Japanese chain restaurant), you might be wondering: What is Benihana Fried Rice? And what makes it so special? This iconic side dish is a fan favorite thanks to its rich, garlicky flavor, fluffy texture, and simple yet satisfying ingredients. Keep reading—I’ll break down the flavor profile in detail below!

While you’re here, check out these delicious pairings for this fried rice recipe: Skinny Orange Chicken, Copycat Panda Express Beijing Beef, and Easy Sweet and Sour Chicken. Discover more authentic copycat recipes here.

EASY COPYCAT BENIHANA FRIED RICE

Unlike typical fried rice, this version shines with its garlic butter, which gives every bite a rich, savory, and buttery flavor that keeps people coming back for more. This homemade Benihana fried rice captures that authentic taste while keeping it simple enough for weeknight cooking. Cold, day-old rice keeps the texture light and fluffy, while a rich garlic butter infused with soy sauce and fresh garlic creates that signature hibachi taste. Crisp carrots, green and white onions add sweetness and crunch, and scrambled eggs bring the classic fried rice texture. Finished with soy sauce, white pepper, and just a hint of sugar, every bite is so savory, just like the Benihana favorite. 

Find my expert tips on how to make Benihana fried rice taste even better than takeout below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected.

Why You’ll Love This Copycat Benihana Fried Rice:

• Quick & Easy-To-Make: Simple steps and common ingredients make this a perfect weeknight skillet dinner.
• Restaurant-Quality Flavor At Home: Enjoy the bold, buttery taste of hibachi fried rice without going out.
• Fluffy, Perfectly Cooked Rice: Using cold, day-old rice keeps the grains light and separate.
• Rich Garlic Butter: The secret ingredient to that authentic Benihana flavor! Made with salted butter, fresh garlic, and soy sauce. It’s savory, buttery, and unbelievably easy to make. You’ll never go back to regular fried rice after making this!

Ingredients

Rice

• 2 cups cold, day-old white rice (see instructions below)
• 3 Tablespoons vegetable oil
• 3 cloves garlic, minced
• ½ cup chopped white onion
• 1 medium carrot, diced in 1/4 inch pieces
• 3 green onions, sliced thin
• 2 large eggs
• 2 Tablespoons garlic butter, recipe below
• 2 Tablespoons low sodium soy sauce
• 1/4 teaspoon white pepper
• 1/2 teaspoon granulated sugar

Garlic Butter

• 1/2 cup salted butter, softened
• 3 teaspoons low sodium soy sauce
• 3 cloves garlic, minced

Instructions

*Note: Cook the white rice the night before and leave it in the fridge to chill and dry overnight for best results.

For The Garlic Butter

In a small bowl, add the softened butter, soy sauce and minced garlic. Stir to combine and then cover. Keep in the fridge to chill until ready to use.

For The Rice

In a large skillet, heat the vegetable oil over medium-high heat. Add the minced garlic and cook just until fragrant. Add the chopped white onion, diced carrots, and green onion. Cook and stir for a few minutes until veggies are crisp-tender. Add the cold rice and continue cooking and stirring, about 2 minutes.

Push all the rice to one side of the skillet. Fry and scramble the eggs on the other side until they’re 90% done.

Mix into the rice. Season rice mixture with soy sauce, white pepper, sugar, and 2 to 3 Tablespoons of the garlic butter. Continue to mix and fry for 2 more minutes. Serve warm and enjoy!

Servings

Serves 2.

Storage and Reheating

Store leftover Benihana Fried Rice in an airtight container in the fridge for up to 2 days.

To reheat, place leftovers in skillet or Wok with a touch of oil, stirring frequently until heated through, or microwave in 1-minute intervals, stirring in between. Adding a small pat of garlic butter or a splash of soy sauce while reheating helps restore the rich, savory flavor and keeps the rice fluffy and delicious!

Holly’s Tips for the Best Copycat Benihana Fried Rice:

• Plan Ahead: Avoid using freshly cooked rice for this recipe. For the best texture, use rice that’s cold and at least a half day old so it’s drier and less likely to turn soggy or mushy. Don’t skip this crucial step!
• Garlic Butter Makes All The Difference: This is the secret to authentic-tasting Benihana Fried Rice, and it couldn’t be easier to create: garlic, butter, and low-sodium soy sauce are all you need. Store leftover garlic butter in an airtight container in the fridge for up to a week.
• Add Chopped Vegetables: Slice them into similar-sized pieces for even cooking—this small step makes a big impact!

Frequently Asked Questions:

Similar Recipes

Craving something similar? My Chicken Fried Rice contains all the classic flavors of teriyaki fried rice with hearty protein.

Wanting something sweeter? Hawaiian Fried Rice is packed with diced ham, red bell pepper, and pineapple for a tropical twist.

In the mood for noodles instead? Give my highly-rated Beef and Broccoli Ramen or Chow Mein a try. Both are packed with flavor and sure to satisfy!

Looking for another copycat Asian dish? This Baked Sweet and Sour Chicken with Fried Rice delivers the classic sweet and tangy flavors of Panda Express right at home.

Have you made this Copycat Benihana Fried Rice recipe?

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #CopycatRecipes #BenihanaFriedRice #LifeInTheLofthouse

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Easy Copycat Benihana Fried Rice

Skip takeout with this Easy Copycat Benihana Fried Rice! Bring the hibachi experience home with buttery garlic flavor, veggies, and rice.

Cook Time 15 minutes minutes

Servings 2

Ingredients

Rice

• 2 cups  cold, day-old white rice (see notes)
• 3 Tablespoons vegetable oil
• 3 cloves garlic minced
• ½ cup chopped white onion
• 1 medium carrot diced
• 3 green onions sliced thin
• 2 large eggs
• 2 Tablespoons garlic butter (recipe below)
• 2 Tablespoons low-sodium soy sauce
• ¼ teaspoon white pepper
• ½ teaspoon granulated sugar

Garlic Butter

• ½ cup salted butter softened
• 3 teaspoons low-sodium soy sauce
• 3 cloves garlic minced

Instructions

• Note: Cook the white rice the night before and leave in the fridge to dry overnight for best results.

For The Garlic Butter

• In a small bowl, add the softened butter, soy sauce and minced garlic. Stir to combine and then cover. Keep in the fridge to chill until ready to use.

For The Rice

• In a large skillet, heat the vegetable oil over medium-high heat. Add the minced garlic and cook just until fragrant. Add the chopped white onion, diced carrots, and green onion. Cook and stir for a few minutes until veggies are crisp-tender. Add the cold rice and continue cooking and stirring, about 2 minutes.
• Push all the rice to one side of the skillet. Fry and scramble the eggs on the other side until they're 90% done. Mix into the rice. Season rice mixture with soy sauce, white pepper, sugar, and 2 to 3 Tablespoons of the garlic butter. Continue to mix and fry for 2 more minutes. Serve warm and enjoy!

Notes

*It’s important to use cold, day old rice. If you use freshly cooked rice the mixture will become mushy. Using cold rice keeps the rice fluffy and separated. 

The post Easy Copycat Benihana Fried Rice appeared first on Life In The Lofthouse.

If you’re craving takeout, this Panda Express Copycat Beijing Beef is your new go-to! Crispy, golden-brown slices of skirt steak get coated in a sticky sweet, and slightly spicy sauce that hugs every bite. Toss in sautéed onions and red bell peppers for a pop of color and crunch, with garlic adding that irresistible aromatic punch. It’s like having Panda Express Beijing Beef in your very own kitchen, but way easier, fresher, and more satisfying to make with all simple ingredients.

Looking for a complimentary side dish? This beef recipe pairs well with my Panda Express Copycat Chow Mein! You can also serve it with my amazing Chicken Egg Rolls.

PANDA EXPRESS COPYCAT BEIJING BEEF

Beijing Beef is loved for its crispy, tender beef coated in a sweet, tangy, and slightly spicy sauce. It’s one of their most popular protein choices because of that perfect balance of flavors and textures—crispy edges, juicy meat, and fresh vegetables tossed in a crave-worthy sauce. This homemade version captures that taste with thinly sliced skirt or flank steak, marinated in egg and a touch of cornstarch for a tender, crispy finish.

The sauce combines hoisin sauce, soy sauce, ketchup, sweet chili sauce, oyster sauce, sugar, apple cider vinegar, and crushed red pepper flakes for a mouthwatering blend. Caramelized onions and crisp red bell peppers add natural sweetness and crunch, while garlic provides aromatic depth. Each bite is packed with rich, sticky, restaurant-style Beijing Beef that you’ll want to make again and again!

Find my expert tips on how to make this Beijing Beef recipe even more delicious below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected.

Why You’ll Love This Panda Express Copycat Beijing Beef Recipe:

• Perfect For Weeknights OR Entertaining: Bold flavors, tender beef, and vibrant vegetables make this copycat recipe perfect for family meals or sharing with friends. This versatile dish is a crowd-pleaser!
• Restaurant-Style Quality Flavor At Home: This copycat recipe captures the classic Panda Express Beijing Beef experience without leaving your kitchen.
• Crispy, Tender Flank Steak: Thinly sliced beef is marinated in egg and a touch of cornstarch, then fried to golden perfection, giving you the perfect balance of crispy edges and juicy interior.
• Customizable To Your Taste: Adjust the sweetness, tanginess, or spice to suit your preference, making it just how you like it.

Ingredients

Beijing Beef

• 1 pound skirt steak (or flank steak)
• 1 large egg, beaten
• 1/4 cup cornstarch, divided
• 1 cup vegetable oil
• 1 small yellow onion, sliced
• 1 large red bell pepper, cut into 1-inch pieces
• 3 cloves garlic, minced

Beijing Sauce

• 1/2 cup water
• 1/4 cup granulated sugar
• 3 Tablespoons ketchup
• 6 Tablespoons hoisin sauce
• 1 Tablespoon low-sodium soy sauce
• 2 teaspoons oyster sauce
• 4 teaspoons sweet chili sauce
• 1 teaspoon crushed red pepper flakes
• 2 Tablespoons apple cider vinegar

Instructions

For The Beijing Beef

Cut the skirt steak against the grain into thin ¼ inch slices.
In a medium-sized bowl, add the sliced beef, egg, and 1 teaspoon of the cornstarch. Allow to marinate for 30 minutes or up to an hour.

For the Beijing Sauce

In a small bowl, whisk together the water, sugar, ketchup, hoisin, soy sauce, oyster sauce, sweet chili sauce, crushed red peppers, and apple cider vinegar. Set aside.

After the beef has finished marinating, add the remaining cornstarch to the bowl. Toss the beef again to coat.

Heat the oil in a medium-sized skillet over medium-high heat. Once oil is hot, fry the beef in small batches for 2 to 3 minutes or until golden-brown. Place the fried beef slices on a large paper towel-lined plate. Cover to keep warm while you finish frying the rest of the beef in batches.

Heat a separate large skillet on medium-high heat and use two tablespoons of the oil you just fried the beef in. Add the onion and bell pepper to the skillet. Cook for 2 to 3 minutes, until it just starts to caramelize on the edges.

Add the garlic to skillet in and continue to cook a few more seconds until fragrant.
Remove the veggies and place them with the beef on the plate.

Add the Beijing Sauce to the same skillet and cook on high until it thickens, about 3 to 5 minutes. Add the beef and vegetables to the sauce and toss to combine. Serve immediately and enjoy!

Servings

Serves 4.

Storage and Reheating

Let your homemade Beijing Beef cool completely, then store in an airtight container in the fridge for 3 days.

To reheat, toss it in a skillet over medium heat with a splash of oil until warmed through, or microwave in 1-minute intervals, stirring in between. For the crispiest results, reheating on the stovetop is best to keep the beef crispy.

Holly’s Time-Saving Tips for the Best Beijing Beef

This recipe may look long on paper with its multiple steps, but don’t let that scare you off. If you’re short on time or just want to simplify, here are a few special shortcuts to get dinner on the table faster:

• Use Pre-Sliced Beef: Pick up pre-sliced (unseasoned) fajita beef from the butcher. The slices won’t be quite as thin as recommended, but it’s a great time-saver in a pinch.
• Make It Ahead: Make the Beijing Beef Sauce a day or two ahead and store it in the fridge. Most of the prep time comes from mixing the sauce ingredients.
• Skip The Egg Batter: Coat the beef in cornstarch only. It won’t have as much crust, but it will still turn out wonderfully crispy and flavorful.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my sweet meets spicy Sweet Fire Chicken.

Not in the mood for something spicy? My Crock Pot Beef and Broccoli is just as satisfying and filling, minus the spice.

Craving a healthier takeout option? My Szechuan Chicken features tender chicken, fresh veggies, and linguine noodles, all tossed in a flavorful teriyaki sauce.

Craving more restaurant-style flavors at home? Try my Low Fat Orange Chicken and Baked Sweet and Sour Chicken with Fried Rice—all inspired by Panda Express favorites.

Have you made this Copycat Beijing Beef recipe?

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #CopycatRecipes #BeijingBeef #LifeInTheLofthouse

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Panda Express Copycat Beijing Beef

Make your favorite Panda Express Copycat Beijing Beef at home with this easy-to-follow recipe. Crispy bites of beef tossed in a homemade sweet and slightly spicy sauce!

Prep Time 1 hour hour

Cook Time 20 minutes minutes

Servings 4

Ingredients

Beijing Beef

• 1 pound skirt steak or flank steak
• 1 large egg beaten
• ¼ cup cornstarch divided
• 1 cup vegetable oil
• 1 small yellow onion sliced
• 1 large red bell pepper cut into 1-inch pieces
• 3 cloves garlic minced

Beijing Sauce

• ½ cup water
• ¼ cup granulated sugar
• 3 Tablespoons ketchup
• 6 Tablespoons hoisin sauce
• 1 Tablespoon low-sodium soy sauce
• 2 teaspoons oyster sauce
• 4 teaspoons sweet chili sauce
• 1 teaspoon crushed red pepper flakes
• 2 Tablespoons apple cider vinegar

Instructions

Beijing Beef

• Cut the flank steak against the grain into thin ¼ inch slices. In a medium-sized bowl, add the beef, egg, and 1 teaspoon of the cornstarch. Allow to marinate for 30 minutes or up to an hour.

Beijing Sauce

• In a small bowl, whisk together the water, sugar, ketchup, hoisin, soy sauce, oyster sauce, sweet chili sauce, crushed red peppers and apple cider vinegar. Set aside.
• After the beef has finished marinating, add the remaining cornstarch to the bowl. Toss the beef again to coat.
• Heat the oil in a medium-sized skillet over medium-high heat. Once oil is hot, fry the beef in small batches for 2 to 3 minutes or until golden-brown. Place the fried beef slices on a large paper towel-lined plate. Cover to keep warm while you finish frying the rest of the beef in batches.
• Heat a separate large skillet on medium-high heat and use two tablespoons of the oil you just fried the beef in. Add the onion and bell pepper to skillet. Cook for 2 to 3 minutes, until it just starts to caramelize on the edges. Add the garlic to skillet in and continue to cook a few more seconds until fragrant. Remove the veggies and place them with the beef on the plate.
• Add the Beijing Sauce to the same skillet and cook on medium-high heat until it thickens, about 3 to 5 minutes. Add the beef and vegetables into the sauce and toss to combine. Serve immediately and enjoy!

Recipe adapted from: Dinner Then Dessert’s Panda Express Beijing Beef (Copycat).

The post Panda Express Copycat Beijing Beef appeared first on Life In The Lofthouse.

This Teriyaki Chicken Pasta Salad is not your average pasta salad. It’s the kind of dish that sneaks into your weekly rotation because it hits all the marks: flavor, texture, nutrition, and flexibility! If you find yourself staring at a box of pasta and wondering how you can make it more exciting, save this recipe! This recipe passed the taste test with my whole family, and I love how easy it is to prepare. You truly can’t go wrong with bringing this dish to your next barbecue or potluck. It has a little bit of something for everyone!

Teriyaki Chicken Pasta Salad is great for those busy weeknights, summer barbeques, and a quick meal prep. It’s loaded with veggies and protein, making it a well-balanced meal the whole family can enjoy warm or chilled. Whether you’re a busy mom packing lunches, packing for a picnic, or looking for a fresh take on classic pasta salad, this dish delivers in every spoonful. It’s family-friendly, and ready to go in 30 minutes when you’re prepared! 

TERIYAKI CHICKEN PASTA SALAD

What makes this recipe stand out? For starters, the peanuts, dried cranberries (craisins), and mandarin oranges come together to deliver both a satisfying crunch and sweetness. And the star of this dish? The teriyaki dressing! It brings a perfect sweet-meets-savory flavor and ties the whole dish together.

The secret to making any pasta salad more satisfying and well-balanced is adding a good source of protein and this recipe delivers with juicy chicken breast. The savory-sweet flavor of the chicken pairs well with the al dente pasta and veggies, turning a simple side dish into a filling, protein-packed meal.

One of the best things about pasta salad is how easy it is to customize and this Teriyaki Chicken Pasta Salad is no exception. It’s flexible and allows you to use what’s in your pantry. This recipe is proof that a simple idea can turn into something really special for lunch, dinner, or anytime in between.

Teriyaki Dressing

• 6 Tablespoons teriyaki sauce
• ¼ cup vegetable oil
• 3 Tablespoons rice wine vinegar
• 1/2 teaspoon granulated sugar
• 1/2 teaspoon minced garlic

Pasta Salad

• 12 ounces farfalle (bowtie) pasta
• 4 cups baby spinach leaves
• 2 cups diced cooked chicken
• ½ cup honey roasted peanuts
• ½ cup craisins (dried cranberries)
• 1 can (15 ounces) mandarin oranges, drained
• ⅓ cup fresh cilantro, chopped
• ¼ cup green onions, chopped

Instructions

Teriyaki Dressing

Pour the teriyaki sauce, vegetable oil, rice wine vinegar, sugar, and garlic together in a small bowl. Whisk well to combine. Cover and store in the fridge.

Meanwhile, bring a large pot of salted water to a rolling boil. Cook the bowtie pasta in the boiling water until al dente, according to package directions.

Drain pasta in a strainer. Rinse under cold water to cool pasta down. Shake off excess water and set aside to cool completely.

Add the cooled pasta to a large serving bowl. Add baby spinach, cooked chicken, peanuts, craisins, mandarin oranges, cilantro and green onion. Toss to combine. Drizzle with desired amount of dressing and gently toss again to coat evenly. Serve and enjoy!

Holly’s Tips for the Perfect Teriyaki Chicken Pasta Salad

1. Choose your pasta shape wisely! I recommend pastas such as bowtie (farfalle), rotini, or orecchiette because they cling to sauce and provide texture. Be sure to cook the pasta just until al dente. Avoid over-cooking the pasta as it will be mushy in the salad.

2. Teriyaki sauce: there are a lot of store bought, bottled teriyaki sauces out there. My recommendation is to use one that is thick and that you like the flavor of. I personally love the Yoshida’s Original Gourmet Teriyaki Sauce. It’s thick and perfect for this recipe!

• Use precooked chicken: a rotisserie chicken or leftover grilled chicken works great for this recipe! This makes the salad much quicker to make.

Storing and Reheating

Place any leftover pasta in an airtight container and store in the refrigerator. Enjoy within 3 days. Enjoy again cold, or reheat only the chicken and pasta in the microwave for 20 seconds or so. (I prefer to eat it cold!)

Serving Suggestions

This recipe yields 8 servings. It can be easily doubled or tripled to feed larger crowds.

Similar Recipes

Looking for something similar? My Mandarin Orange and Spinach Pasta Salad hits the spot with its fresh, vibrant flavors.

Looking for the ultimate teriyaki chicken recipe? A great place to start is my highly rated 5 star Baked Teriyaki Glazed Chicken.

Craving something simpler? You can’t go wrong with classics like my Asian Pasta Salad.

Another classic dish that never goes out of style. My Tri Color Pasta Salad doesn’t disappoint when it comes to satisfying those cold pasta cravings.

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Teriyaki Chicken Pasta Salad

Teriyaki Chicken Pasta Salad is loaded with juicy chicken, bowtie pasta, baby spinach, and the sweet burst of craisins and mandarin oranges. It’s all tossed together in an amazing teriyaki dressing!

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Servings 8

Ingredients

Teriyaki Dressing

• 6 Tablespoons teriyaki sauce
• 1/4 cup vegetable oil
• 3 Tablespoons rice wine vinegar
• 1/2 teaspoon granulated sugar
• 1/2 teaspoon minced garlic

Pasta Salad

• 12 ounces farfalle (bowtie) pasta
• 4 cups baby spinach leaves
• 2 cups diced cooked chicken
• 1/2 cup honey roasted peanuts
• 1/2 cup dried cranberries (craisins)
• 1 can (15 ounces) mandarin oranges drained
• 1/3 cup fresh cilantro chopped
• 1/4 cup green onions chopped

Instructions

Teriyaki Dressing

• Pour the teriyaki sauce, vegetable oil, rice wine vinegar, sugar, and garlic together in a small bowl. Whisk well to combine. Cover and store in the fridge.
• Meanwhile, bring a large pot of salted water to a rolling boil. Cook the bowtie pasta in the boiling water until al dente, according to package directions.
• Drain pasta in a strainer. Rinse under cold water to cool pasta down. Shake off excess water and set aside to cool completely.
• Add the cooled pasta to a large serving bowl. Add baby spinach, cooked chicken, peanuts, craisins, mandarin oranges, cilantro and green onion. Toss to combine. Drizzle with desired amount of dressing and gently toss again to coat evenly. Serve and enjoy!

The post Teriyaki Chicken Pasta Salad appeared first on Life In The Lofthouse.

I am so thrilled to share this Lofthouse Original recipe with you all! Are you craving takeout but just don’t want the hassle of leaving the house? Don’t even think about opening that app to order food delivery because this recipe saves you money AND time! Two of the most important things when you have a family on a budget. My Easy Sweet and Sour Chicken is an Asian inspired dish with the perfect balance of sweetness and tanginess. Prepare to indulge in crispy chicken nuggets coated in a luscious sweet and sour sauce, creating a dish that’s both comforting and irresistibly delicious.

EASY SWEET AND SOUR CHICKEN

I created this recipe one night when I was craving Chinese food but didn’t want to bread my own chicken. I was sifting through the freezer when that lightbulb moment came. Our family’s favorite frozen chicken nuggets were about to not only satisfy my craving but feed the whole family.

As the aroma of sweet and sour sauce fills your kitchen and the chicken nuggets turn golden and crispy, prepare to experience a dinner that’s as visually stunning as it is yummy. Each bite of Sweet and Sour Chicken offers a combination of flavors and textures, with the crispy chicken and the rich, tangy sauce.

Ingredients

• 1 to 1 ½ bags (24 ounce bags) frozen Bare breaded chicken chunks (or any good quality frozen chicken nuggets)
• 3/4 cup granulated sugar
• 4 Tablespoons ketchup
• 1/2 cup distilled white vinegar
• 2 Tablespoons low-sodium soy sauce
• 1 teaspoon garlic salt

Instructions

Preheat the oven to 375 degrees F. Grease a 9×13-inch baking dish with nonstick spray.

Pour chicken nuggets into the prepared pan and spread out evenly in one single layer.

Whisk the sugar, ketchup, vinegar, soy sauce, and garlic salt together in a medium bowl until combined. Pour the sauce evenly over the frozen chicken nuggets in the dish. 

Place in the oven and bake uncovered for 25 to 28 minutes (stirring the chicken once halfway through the bake time.) Serve warm and enjoy!

SERVINGS

This recipe yields 4 to 6 servings, depending on individual appetites and portion sizes. This versatility makes it an ideal dish for both weeknight dinners and casual gatherings, allowing you to adjust the serving size to accommodate the number of guests.

Healthy Additions

Incorporating healthy vegetables can elevate both its nutritional value and flavor profile. Consider adding colorful bell peppers, onions, carrots, and snap peas alongside the chicken before pouring the sweet and sour sauce over them. These nutrient-rich vegetables not only contribute great colors and textures but also provide essential vitamins, minerals, and dietary fiber!

Storage

I prefer to eat this meal freshly baked. The chicken reheated is not as crispy as freshly baked so keep that in mind. It will still taste great reheated though, so if the crispiness isn’t an issue than transfer any remaining chicken, and sauce into an airtight container. Store it in the fridge covered for up to one day. When ready to enjoy again, simply reheat individual servings in the microwave or oven until warmed through.

Similar Recipes

Easy Thai Noodles – This noodle dish is ready to eat in less than 30 minutes! This is just as flavorful and customize like adding your favorite protein.

PF Chang’s Chicken Lettuce Wraps – This is not just an easy, tasty, and healthy recipe, it’s also one of the most popular on my blog! Make sure to try this one out!

Slow Cooker Teriyaki Chicken – This is a set and forget kind of recipe that will have delicious juicy chicken ready by the end of the night. Serve with rice and veggies.

Szechuan Chicken – This is a personal favorite that is gone the second it hits the table in the Lofthouse. This dish is loaded with veggies, chicken, and tons of flavor!

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Easy Sweet and Sour Chicken

Easy Sweet and Sour Chicken is crispy chicken pieces coated in an easy homemade sweet and sour sauce.

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Ingredients

• 1 to 1 ½ bags (from 24 ounce bags) frozen Bare breaded chicken chunks (or any good quality frozen chicken nuggets)
• 3/4 cup granulated sugar
• 4 Tablespoons ketchup
• 1/2 cup distilled white vinegar
• 2 Tablespoons low-sodium soy sauce
• 1 teaspoon garlic salt

Instructions

• Preheat the oven to 375 degrees F. Grease a 9×13-inch baking dish with nonstick spray.
• Pour chicken nuggets into the prepared pan and spread out evenly in one single layer.
• Whisk the sugar, ketchup, vinegar, soy sauce, and garlic salt together in a medium bowl until combined. Pour sauce evenly over the frozen chicken nuggets in the dish. 
• Bake uncovered for 25 to 28 minutes or until hot and bubbly (stirring the chicken once halfway through the bake time.) Serve warm and enjoy!

Notes

Serves 4 to 6 

The post Easy Sweet and Sour Chicken appeared first on Life In The Lofthouse.

My family and I can’t resist a stop at P.F. Chang’s whenever we’re nearby, and if you’re just as hooked, you’re definitely going to want to dig into today’s recipe. These Copycat P.F. Chang’s Chicken Lettuce Wraps are an Asian-inspired recipe that brings the restaurant chain’s iconic lettuce wraps straight to your kitchen. Perfect for anyone searching for easy chicken lettuce wraps, healthy lettuce wrap recipes, or P.F. Chang’s copycat recipes, this dish delivers the same savory, crunchy, and satisfying experience you love from the restaurant, but made fresh at home in under 30 minutes! Light yet incredibly filling and flavorful, these chicken lettuce wraps are a go-to option for quick dinners, meal prep, or healthier takeout alternatives that don’t sacrifice on taste.

P.F. CHANG’S CHICKEN LETTUCE WRAPS

Crafting these copycat lettuce wraps is a breeze, thanks to a simple yet tantalizing combination of ingredients. Ground chicken serves as the hearty base, while a sea of Asian flavors, including hoisin sauce, soy sauce, rice wine vinegar, and Sriracha, infuse the filling with depth and complexity. Diced water chestnuts add a delightful crunch, while green onions bring freshness to every bite. The mixture is quickly cooked in a skillet, then spooned into crisp butter lettuce leaves for a refreshing, healthy, low-carb wrap. Simple, fast, and highly customizable, this recipe can be enhanced with shredded carrots, bell peppers, or mushrooms, and pairs perfectly with steamed rice, fried rice, Asian slaw, or vegetable stir-fry for a complete and satisfying meal. I love to make these for my family for an easy appetizer, lunch, or a quick and satisfying dinner.

Find my expert tips on how to make homemade P.F. Chang’s Chicken Lettuce Wraps below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected.

Why You’ll Love This Easy P.F. Chang’s Copycat Chicken Lettuce Wraps Recipe:

• Quick Weeknight Meal: Ready in thirty minutes from start to finish.
• Better Than Takeout: These chicken lettuce wraps bring that iconic P.F. Chang’s flavor straight to your home and kitchen. Skip the delivery fees and learn how to make this classic Chinese restaurant chain favorite at home.
• Healthy & Light: These lettuce wraps are naturally low-carb, protein-packed, and easy to make gluten-free with substitutions.
• Great For Entertaining: Fun, hands-on meal your guests will love assembling themselves. Serve it as an appetizer or let it shine as a main dish.
• Meal-Prep-Friendly: Cook the filling ahead of time and store it separately from the lettuce and toppings to keep everything fresh and crisp. Just reheat the chicken mixture in a skillet and assemble with chilled lettuce when ready to eat.

Ingredients

• 1 teaspoon olive oil
• 1 pound ground chicken
• 2 cloves garlic, minced
• 1 small white onion, diced
• 1/4 cup hoisin sauce
• 2 tablespoons soy sauce
• 1 tablespoon rice wine vinegar
• 1 tablespoon freshly grated ginger
• 1 teaspoon Sriracha
• 1 can (8 ounces) sliced water chestnuts, drained 
• 2 green onions, thinly sliced
• Kosher salt and freshly ground black pepper, to taste
• 1 to 2 heads of butter lettuce

Instructions

Add olive oil and ground chicken to a large non-stick skillet. Cook and crumble chicken over medium-high heat until browned. Drain any fat.

Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger, and Sriracha until onions have become translucent, about 1 to 2 minutes. 

Stir in chestnuts and green onions until tender, about 1 to 2 minutes; season with salt and pepper, to taste.

Spoon several tablespoons of the chicken mixture into the center of a lettuce leaf. Serve immediately and enjoy!

Servings

Serves 4.

Storage and Reheating

Once cooled to room temperature, transfer any leftover chicken filling to an airtight container. Similarly, store the lettuce leaves separately in an airtight container lined with paper towels to absorb excess moisture and maintain their crispness. To reheat, gently warm the chicken filling on the stove or in the microwave until warmed through, and assemble fresh lettuce wraps for a quick and satisfying meal. Stored properly in the refrigerator, these wraps can last for up to 3-4 days, allowing you to indulge in their irresistible flavors whenever the craving strikes.

Holly’s Tips for The Best P.F. Chang’s Copycat Chicken Lettuce Wraps:

• Use High-Quality Lettuce: I recommend butter lettuce, which is best for soft, flexible “cups” that won’t tear easily. Chill lettuce ahead of time for extra crispness.
• Don’t Rush Browning The Chicken: Let the ground chicken develop a light golden crust. Browning adds rich, savory depth; this is where restaurant flavor starts!
• Build Layers: Cook garlic, onion, ginger, and sauce ingredients just until fragrant. This short sauté takes about 1-2 minutes and keeps flavors bright instead of dull.
• Adjust Sauce As Needed: If you want more sweetness and depth, add more Hoisin. If you want more salt and umami, add more Soy sauce. If you want to balance it out, add more Rice vinegar. Want to add more heat? Add more Sriracha. Test and taste as you go to balance the sauce like a pro.
• Don’t Forget The Water Chesnuts: They’re the signature crunch in authentic P.F. Chang’s-style wraps. Slice them slightly if you want a smaller, more even texture throughout the filling.
• Serve Immediately: Fresh shredded carrots, chopped cilantro, and green onions add color and crunch. Assemble wraps right before eating to keep lettuce crisp.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Chicken Bacon Ranch Lettuce Wraps.

Wanting something different? Try my Taco Lettuce Wraps for another protein-packed, low-carb recipe.

Looking for more asian-inspired recipes? Make these highly-rated favorites next: Chinese Chicken Salad, Asian Pasta Salad, Chicken Fried Rice, and Easy Sweet and Sour Chicken.

Have you made this P.F. Chang’s Chicken Lettuce Wraps recipe?

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #PFChangsChickenLettuceWraps #LifeInTheLofthouse

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P.F. Chang’s Chicken Lettuce Wraps (The Best Copycat Recipe)

Learn how to make the best P.F. Chang’s Chicken Lettuce Wraps in 30 minutes with this quick and easy copycat recipe.

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Ingredients

• 1 teaspoon olive oil
• 1 pound ground chicken
• 2 cloves garlic minced
• 1 small white onion diced
• 1/4 cup hoisin sauce
• 2 tablespoons soy sauce
• 1 tablespoon rice wine vinegar
• 1 tablespoon freshly grated ginger
• 1 teaspoon Sriracha
• 1 can (8 ounces) sliced water chestnuts drained
• 2 green onions thinly sliced
• Kosher salt and freshly ground black pepper to taste
• 1 to 2 heads of butter lettuce
• shredded carrots optional

Instructions

• Add olive oil and ground chicken to a large non-stick skillet. Cook and crumble chicken over medium-high heat until browned. Drain any fat.
• Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger, and Sriracha until onions have become translucent, about 1 to 2 minutes. Stir in chestnuts and green onions until tender, about 1 to 2 minutes; season with salt and pepper, to taste.
• Spoon several tablespoons of the chicken mixture into the center of a lettuce leaf. Top with shredded carrots, if desired. Serve immediately and enjoy!

The post P.F. Chang’s Chicken Lettuce Wraps appeared first on Life In The Lofthouse.

Looks can be deceiving. How can something so small be so flavorful? You would be surprised that some of the tiniest bites are the ones that are packing the most flavor. That is just one of the reasons why I love these Honey Garlic Chicken Bites. Each tender bit of chicken will pop in your mouth! This recipe is an incredible option for any day of the week. They can be made to meal prep, or made for an easy lunch, or for an amazing dinner for guests.  

HONEY GARLIC CHICKEN BITES

I am a firm believer in the phrase, “variety is the spice of life.” When you find one way to make something, you can get creative and come up with as many different variations as possible! If you go through my blog, you will see a couple of different ‘bites’ recipe options. I will link some of my favorites below! This recipe is worth saving because each tiny piece of chicken is covered in freshly chopped garlic, sweet honey, soy sauce, and sweet Thai chili sauce. They are sweet, savory, and so satisfying! Perhaps the best thing about this recipe is that it can be on your table, start to finish, in 30 minutes.

INGREDIENTS

• 2 teaspoons extra virgin olive oil
• 1 pound chicken breasts, cut in 1-inch pieces
• Salt and pepper, to taste
• 3 cloves garlic, minced
• ¼ cup honey
• 2 Tablespoons low-sodium soy sauce
• 2 Tablespoons Thai sweet chili sauce
• ¼ cup water
• ½ Tablespoon cornstarch

HOW TO MAKE HONEY GARLIC CHICKEN BITES

1. Heat oil in a large skillet over medium-high heat. Add the diced chicken breast and season with salt and pepper. Cook chicken on all sides until golden brown; about 6 minutes.

2. In a small bowl, mix the garlic, honey, soy sauce and sweet Thai chili sauce together. Pour this mixture all over the chicken in the pan. Reduce heat to low.

3. Meanwhile, mix the water and cornstarch together to create a slurry. Whisk the slurry into the sauce with the chicken. Continue to stir and let the sauce simmer with the chicken for a couple of minutes to reduce and to let the flavors blend. 

4. Serve chicken warm and garnish with chopped parsley, if desired. Serve and enjoy!

SERVINGS

This recipe yields 4 servings. This recipe can easily be doubled or tripled, but you will want to cook them in batches to avoid overcrowding the pan.

SIDE DISH OPTIONS

I like to serve these chicken bites as a main dish with a side of rice, and a vegetable or side salad. They can also be added to any salad to keep things light and lean. You can also use these in a wrap for a quick lunch, or prepare a batch at the beginning of the week and use it as protein for meal prep.

COOKING TIME

You can have these ready to eat in just 30 minutes. This way there is no excuse to have a flavorful homemade meal each night of the week.

ENJOY THIS RECIPE? HERE ARE A FEW MORE OF OUR FAVORITE BITES!

Lemon Garlic Steak Bites – Craving steak, but on a budget? A little can go a long way with these perfectly cooked pieces of steak cooked with lemon and fresh garlic.

Chicken Taco Bites – These tiny pieces of chicken are bursting with smokey, savory flavor that will taste great alone or in any taco!

Shrimp Taco Bites – In one singular bite you will experience one of the best shrimp tacos you’ve ever had! Guacamole, salsa, sour cream, a crisp chip and tender shrimp.

Texas Sheet Cake Bites – Take the whole state of Texas and put it into a single bite! Little chocolate cakes with a chocolate glaze that will make your smile shine bright.

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Honey Garlic Chicken Bites

Honey Garlic Chicken Bites are juicy morsels of chicken covered in a honey garlic glaze. They are simple to make and absolutely delicious!

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 4

Ingredients

• 2 teaspoons extra virgin olive oil
• 1 pound chicken breasts cut in 1-inch pieces
• salt and pepper to taste
• 3 cloves garlic minced
• 1/4 cup honey
• 2 Tablespoons low-sodium soy sauce
• 2 Tablespoons Thai sweet chili sauce
• 1/4 cup water
• 1/2 Tablespoon cornstarch

Instructions

• Heat oil in a large skillet over medium-high heat. Add the diced chicken breast and season with salt and pepper. Cook chicken on all sides until golden brown; about 6 minutes.
• In a small bowl, mix the garlic, honey, soy sauce and sweet Thai chili sauce together. Pour this mixture all over the chicken in the pan. Reduce heat to low.
• Meanwhile, mix the water and cornstarch together to create a slurry. Whisk the slurry into the sauce with the chicken. Continue to stir and let the sauce simmer with the chicken for a couple of minutes to reduce and to let the flavors blend.
• Serve chicken warm and garnish with chopped parsley, if desired. Serve and enjoy!

Notes

Nutrition Info: 1 serving = 260 calories / 6 fat / 25 carbs / 27 protein

4 servings total.

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The post Honey Garlic Chicken Bites appeared first on Life In The Lofthouse.

When I was younger, and a lot more budget conscious, there were a few things I knew I could survive off of, food wise. Peanut butter and jelly sandwiches, hot dogs, and a cup of ramen noodles. I’ll tell you what, those items got me through some serious tough times when we were pinching pennies. With a lot of hard work, determination, and a sophisticated palate, I have been able to graduate onto the next level of these basic foods. (Although I still love a good PB&J from time to time! ) This Beef and Broccoli Ramen is so flavorful and elevates the ordinary stir fry. Whether you decide to eat this with chopsticks, or a fork, your taste buds are going to love this dish!

BEEF AND BROCCOLI RAMEN

One of our favorite Chinese dishes is Beef and Broccoli. Kale, the kids, and I love it so much! Freshly cooked broccoli with tender pieces of beef is irresistible to me. I knew I wanted to incorporate ramen noodles with our favorite dish, so that is where this recipe was born.

It all starts with a simple yet savory sauce that easily comes together, then broccoli florets and cooked beef are added along with warm ramen noodles. This dish is filled with so much flavor that it may become your new favorite, too. One of the best parts about this dinner is that you can have it hot on your table and ready to eat in just 30 minutes!

Ingredients

For the Sauce

• 1/3 cup low-sodium soy sauce: No Asian inspired dish would be complete without soy sauce. I love to use low-sodium soy sauce because all of the flavor is there without added salt.
• 1 Tablespoon cornstarch: This is a great thickening agent to give the broth a little more body and texture. The best part is that it doesn’t alter the flavor in any way.
• 1/2 cup beef broth: You can use store bought broth for convenience, or you can make your own. This is a great way to use the extra bones, bites, and juices from a roast that you may have made earlier in the week.
• 2 Tablespoons honey: Life is about balance, and this little bit of honey helps keep the flavor profile in check. It also allows you to slightly sweeten the dish without having to use traditional granulated sugar.
• 2 Tablespoons hoisin sauce: It is a savory Asian sauce that gives the recipe that authentic flavor.
• 2 Tablespoons rice vinegar: Make sure to use rice vinegar and not traditional. Again, we are going for authentic flavor here!
• 2 teaspoons sesame oil: Sesame oil is a very powerful oil. That means that a little goes a long way! Make sure to measure appropriately here, so that you don’t overpower the dish with this one ingredient.
• ½ Tablespoon minced garlic: Fresh is always best with minced garlic. If all you have in the fridge is garlic from a jar, that works great too!
• 1/2 Tablespoon grated ginger: Don’t be afraid of the ginger root! Just peel the skin off, and grate through a cheese grater. This is such an aromatic ingredient, and you’ll love it.
• 1/8 teaspoon cracked red pepper flakes: This is for just a little bit of warmth in the dish. If you like a little more spice, feel free to add to your discretion. If you aren’t a fan of spice, then you can omit it completely.

For the Stir Fry

• 2 packages (3 ounces, each) Ramen noodles (seasoning packets discarded): This is a great way to use some of the ramen noodle packages from the pantry. It doesn’t matter the flavor you use because the flavor packet itself won’t be used.
• 2 ½ Tablespoons extra-virgin olive oil, divided: It’s important to divide the olive oil, as you will use it in separate parts of the cooking process.
• 1 ½ pounds sirloin steak, trimmed of fat and sliced into 1 1/2-inch strips (about 1/4-inch thickness): I have found that sirloin steak is an affordable option, and will give you the flavor that you’re looking for. Make sure to cut each piece equal in size, otherwise the cooking time might be a little off.
• 1/2 teaspoon kosher salt: Kosher salt is going to give the best flavor, but if all you have is table salt, that will also work fine.
• 1/2 teaspoon ground black pepper: Freshly ground pepper will enhance the flavors. A little goes a long way.
• 4 cups fresh broccoli florets: Cutting fresh florets of broccoli is going to give the dish the body it needs. If all you have is frozen broccoli, make sure to thaw before cooking, and watch the cooking time so it doesn’t overcook.
• 1/2 cup water: This is going to help make the sauce go farther so the noodles don’t soak up every bit of it when it’s all said and done.

For Garnish

• This is optional as a garnish, but sesame seeds will also give you that last little pop of flavor when eating.

Instructions

For The Sauce

In a medium-sized bowl, whisk the soy sauce and cornstarch together until combined. Add beef broth, honey, hoisin sauce, rice vinegar, sesame oil, garlic, ginger, and red pepper. Whisk well so everything is combined. Set aside.

For The Ramen

Bring a medium pot of water to boil; cook ramen until just tender, 2 to 3 minutes only. Drain and rinse under cold water to stop any longer cooking. Drizzle with ½ Tablespoon of olive oil to prevent noodles from sticking together.

For The Steak

In a large nonstick skillet, over medium-high heat, add 1 tablespoon of olive oil. Once the skillet is hot, add the steak pieces and season with the salt and pepper. Stir and cook for about 5 minutes or until cooked through. Transfer steak to a large dish and set aside. Drain any grease.

Bring It All Together

Add the remaining tablespoon of olive oil to the skillet, along with the broccoli. Add 1/2 cup of water to the skillet and cover. Steam broccoli for a few minutes or just until bright green and fork tender. Add the steak back to the skillet, along with cooked ramen noodles. Stir the sauce well and then pour it into the skillet. Mix all of the ingredients together as the sauce cooks. Continue to stir everything together until it’s all warmed through. Serve warm and sprinkle with sesame seeds, if desired.

Sides

Are you a fan of a vegetable loaded ramen dish? If so, then I recommend adding a few others such as onions, carrots, baby corn, mushrooms, cabbage, or any other Asian inspired vegetable that you are craving!

Servings

This recipe yields 4 to 5 servings. When I serve it to my family of 5, we leave the table feeling full and satisfied!

Similar Recipes

PF Chang’s Chicken Lettuce Wraps: This high protein, low carb meal is great for a quick lunch, appetizer, or a full meal if you want something lite and delicious.

Slow Cooker Chicken Teriyaki: This flavorful meal is one that you can set on low in the morning, and have dinner ready to go at night. Serve with a side of white rice!

Chow Mein: This easy to make noodle dish is one that everyone will recognize from their favorite Chinese restaurant. The best part? It is now homemade!

Szechuan Chicken: This is in the top 5 favorite recipes on my blog! Tender chicken, and vegetables are cooked in a rich and savory sauce that’s absolutely irresistible.

Have you made this Beef and Broccoli Ramen recipe? 

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #BeefandBroccoliRamen #RamenRecipes #LifeInTheLofthouse

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Beef and Broccoli Ramen

Beef and Broccoli Ramen is filled with broccoli florets, tender beef, savory sauce and ramen noodles. This dish is a family favorite!

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 5

Ingredients

Sauce:

• 1/3 cup low-sodium soy sauce
• 1 Tablespoon cornstarch
• 1/2 cup beef broth
• 2 Tablespoons honey
• 2 Tablespoons hoisin sauce
• 2 Tablespoons rice vinegar
• 2 teaspoons sesame oil
• 1/2 Tablespoon minced garlic
• 1/2 Tablespoon grated ginger
• pinch crushed red pepper flakes optional

Stir Fry

• 2 packages (3 ounces, each) Ramen noodles (discard the seasoning packets)
• 2 ½ Tablespoons olive oil divided
• 1 ½ pounds sirloin steak trim any fat then slice into thin pieces (about 1/4-inch thick)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 4 cups broccoli florets
• 1/2 cup water
• sesame seeds optional

Instructions

• Make the sauce: in a medium bowl, whisk the soy sauce and cornstarch together until combined. Add beef broth, honey, hoisin sauce, rice vinegar, sesame oil, garlic, ginger, and red pepper. Whisk well so everything is combined. Set aside.
• Make the ramen: Bring a medium pot of water to boil; cook ramen until just tender, 2 to 3 minutes only. Drain and rinse under cold water to stop any longer cooking. Toss the noodles with a ½ Tablespoon of olive oil to prevent them from sticking together, then cover until ready to use.
• Cook the steak: In a large nonstick skillet, over medium-high heat, add 1 tablespoon of olive oil. Once the skillet is hot, add the steak pieces and season with the salt and pepper. Stir and cook for about 5 minutes or until cooked through. Transfer steak to a large dish and set aside. Drain any grease.
• Bring it all together: Add the remaining tablespoon of olive oil to the skillet, along with the broccoli. Add 1/2 cup of water to the skillet and cover. Steam broccoli for a few minutes or just until bright green and fork tender. Add the steak back to the skillet, along with cooked ramen noodles. Stir the sauce well and then pour it into the skillet. Mix all of the ingredients together as the sauce cooks. Continue to stir everything together until it’s all warmed through. Serve warm and sprinkle with sesame seeds, if desired.

Notes

Nutrition Info: 1 serving = 558 calories / 29 fat / 40 carbs / 33 protein

5 servings total. 

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One of my favorite things in life is to entertain friends and family at my home. I love to cook (obviously) and cooking for people I love makes me extra happy. There’s nothing like having good friends over, great conversation and eating delicious homemade food!

CHICKEN EGG ROLLS

We had our close friends over a few weeks ago, so I made us some Baked Sweet and Sour Chicken with Fried Rice. It was a hit, as always. I decided we needed some egg rolls to go with it, so I came up with this recipe for Chicken Egg Rolls.

Chicken Egg Rolls are filled with seasoned ground chicken, fresh minced garlic and ginger, cabbage and carrots. They are divine! I deep-fried ours like traditional egg rolls, but I am sure you could bake these in the oven and they would be delicious, too. Serve with some sweet and sour sauce and you will be a happy camper!

ENJOY THIS RECIPE? HERE ARE MORE OF OUR FAVORITES!

SWEET AND SOUR CHICKEN

EASY THAI NOODLES

BAKED SWEET HAWAIIAN CHICKEN

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Chicken Egg Rolls

Crispy Chicken Egg Rolls with homemade sweet and sour sauce. You won't need takeout anymore when you have this amazing recipe!

Prep Time 30 minutes minutes

Cook Time 2 minutes minutes

Servings 14

Calories 228kcal

Ingredients

• 1 pound ground chicken
• 2 teaspoons fresh minced garlic
• 1 teaspoon fresh minced ginger
• salt and pepper to taste
• 2 cups shredded cabbage
• 1 cup shredded carrots
• 1 green onion thinly sliced
• 14 egg roll wrappers
• 2 Tablespoons all-purpose flour
• 1 Tablespoons water
• 3 cups vegetable oil for frying

Instructions

• In a large, deep skillet add the vegetable oil. Heat oil over medium-low heat until it reaches 375 degrees F.
• In a separate large skillet, over medium-high heat, add ground chicken, fresh garlic and ginger. Crumble and brown chicken until thoroughly cooked. Season with salt and pepper. Add the shredded cabbage, carrots and sliced green onion to the chicken and stir to combine. Continue to stir-fry for 5 minutes or until mixture is heated. Turn off heat and remove skillet from burner.
• In a small bowl, mix together the flour and water to create a paste. (This paste will help seal the egg rolls before frying)
• Take one egg roll wrapper and lay it on a flat, clean surface, with one corner pointing towards you. Place 1/4 cup of the chicken mixture into the center of the wrapper. Take the bottom corner and fold up over the filling. Fold the two side corners over the center and continue to roll up. Brush a little of the flour paste on the top corner to help seal the egg roll. Repeat process until all egg rolls are wrapped.
• Carefully place 2 to 3 egg rolls at a time into the hot oil. Fry rolls for 2 minutes, using tongs to turn them, so they evenly cook on all sides. They are done when they are golden brown. Remove from oil and place on a paper towel lined plate. Serve with sweet and sour sauce.

Nutrition

Serving: 1 egg roll | Calories: 228kcal | Carbohydrates: 17g | Protein: 9g | Fat: 14g

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Sweet and Sour Sauce

Crispy Chicken Egg Rolls with homemade sweet and sour sauce. You won't need takeout anymore when you have this amazing recipe!

Prep Time 10 minutes minutes

Author Holly

Ingredients

• 3/4 cup granulated sugar
• 4 Tablespoons ketchup
• 1/2 cup distilled white vinegar
• 1 Tablespoon soy sauce
• 1 teaspoon garlic salt

Instructions

• Mix together all of the sauce ingredients in a small saucepan. Heat over medium-high heat, until thoroughly heated and thickened.

Notes

Yields about 1 cup of sauce.

1 cup of sauce = 603 calories / 0.2 fat / 160 carbs / 2 protein 

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SET YOUR SIGHTS ON A FUSION OF FLAVOR

The inspiration for this recipe today is from Panda Express- one of our favorite fast food places. I have to say, this homemade version is one million times better! The chicken is a bit crispy on the outside and tender on the inside. The flavor is perfection too.

One of my favorite combos is a little bit of sweet with a little bit of heat. This Sweet Fire Chicken combines both of those palate sensations!

SWEET FIRE CHICKEN

The breading soaks up every bit of sauce and has great texture. When you pan-fry the chicken, as instructed in the recipe, it will have just a tiny bit of crisp to it.

If you air-fried it then I imagine it would be even crispier. I recommend air-frying the chicken according to your air-fryer’s instructions for one pound. I would also air-fry it in two batches after you have coated the chicken in the cornstarch and egg.

NOTE* (I have not yet tried this myself in the air fryer, but this is how I would do it if I did. Once I do try it I will report back to this recipe and update it!)

I would also add the sweet Thai chili sauce to the cooked chicken once it’s ready to serve. You can also serve it on the side for dipping to keep that crunch on the chicken.

A SWEET DISH WITH A NOTE OF HEAT

Pineapple Tidbits – The pineapple gives the chicken a sweet note that balances so well with the spice.

Sweet Chili Sauce – This sauce is mellow enough for anyone who might not prefer a lot of heat, yet potent enough to satisfy any heat lover’s preference.

Minced Garlic – Everything is better with garlic!

WHAT IS BEST SERVED WITH SWEET FIRE CHICKEN?

I think this crave-worthy chicken is best served with fried rice or noodles. Honestly, you can’t go wrong with either one. Half of my family prefers rice, and the other half noodles. I love both.

With this recipe you’ll have a fantastic dinner on the table in under an hour!

ENJOY THIS RECIPE? HERE ARE A FEW MORE ASIAN INSPIRED DINNERS!

Szechuan Chicken – A rich and gourmet teriyaki sauce that covers tender chicken and vegetables.

Easy Thai Noodles – Rice noodles served with vegetables, asian spices, and any meat of your choosing.

Slow Cooker Teriyaki Chicken – A savory, succulent, and rich teriyaki sauce slow cooked with tender chicken breast.

Chicken Stir Fry – Juicy bits of chicken sauteed with tender vegetables in a satisfying stir fry sauce.

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Sweet Fire Chicken

Sweet Fire Chicken is a sweet and spicy Asian inspired classic. This chicken dish is a firework factory of flavor!

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Servings 4

Author Life in the Lofthouse

Ingredients

• 1/4 cup corn starch
• 1 pound boneless, skinless chicken breasts cut into small 1-inch pieces
• 1/3 cup all-purpose flour
• 2 large eggs
• 5 Tablespoons vegetable oil divided
• 1 red bell pepper diced (seeds and ribs removed)
• 1 small yellow onion diced
• 1 can (8 ounces) pineapple tidbits drained
• 3 cloves garlic minced
• 1/2 cup sweet Thai chili sauce
• freshly chopped green onion for garnish (optional)
• pinch of red pepper flakes for extra heat (optional)

Instructions

• Place the cornstarch in a large ziplock bag. Add chicken to bag and shake well to coat chicken pieces.
• Beat the eggs in a medium bowl. Place the flour in a separate large ziplock bag. Working in two batches, dip the coated chicken into the beaten eggs, and then dunk into the flour. Repeat until all chicken is coated.
• Heat 2 Tablespoons of oil in a large non-stick skillet, over medium-high heat. Working again in two batches, add one half of the coated chicken to skillet. Cook and stir until thoroughly cooked, browned and crispy; about 12 minutes. Remove chicken from skillet and place in a bowl. Tent with foil and set aside.
• Heat 2 more Tablespoons of oil in the skillet and repeat cooking process with remaining chicken. Transfer this chicken to the plate with the other chicken. Cover and set aside.
• Carefully wipe out the skillet clean. Add the remaining 1 Tablespoon of oil, bell pepper, onion, pineapple and garlic. Stir and cook until bell pepper and onion are slightly tender; about 5 minutes.
• Add the cooked chicken back to the skillet with the bell peppers, onion and pineapple. Pour in the sweet Thai chili sauce and gently stir to combine everything. Cook another minute or until mixture is heated through. Serve immediately and enjoy!

Notes

Nutrition Info: 1 serving = 509 calories / 22 fat / 44 carbs / 44 protein 

This recipe makes 4 servings total.

*Recipe was updated on 9/10/23*

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Asian cuisine is one of my favorites to make in the kitchen. When I first began cooking and creating recipes, I was always slightly timid of Asian flavored cuisines. Each dish has layers of flavor that I thought would be hard to recreate. Does this sound familiar to you? If so, this Easy Thai Noodle recipe is the perfect start on your Asian cooking adventure. This meal is packed with outstanding flavors and textures, and it will be on your table in less than 30 minutes!

FLAVORFUL THAI NOODLES

This recipe calls for ingredients that are great investments for your pantry if they’re not already there. Sesame oil is infused with a nutty flavor that makes a little go a long way. Only 2 tablespoons and your tastebuds will be transported to your favorite Asian restaurant. It gives this dish a savory flavor that is unbeatable when paired with freshly minced garlic, soy sauce, honey, and red pepper flakes for a little touch of heat.

ADDING PROTEIN

Dinners that are versatile like Easy Thai Noodles are the best kind. I like to say ‘Dealer’s Choice’ with this dish. My family loves chicken with their noodles, and I am happy to provide it because I do too! If I am a little short on time to cook chicken when I get home, I’ll stop by the grocery store to pick up a rotisserie chicken to shred and add to the dish. For my vegetarian friends, all you need to do is follow the recipe for a veggie and vegan friendly dinner. For my meat lovers, try sautéing shrimp or beef to add for a different variation.

NOODLE OPTIONS

Another reason why I love making this meal is that you can use almost any style of pasta that is in your pantry. I recommend using a linguini pasta or a Pad Thai rice noodle, but there have been a few nights where all I had in my cupboard was spaghetti noodles and my kids still cleaned their plates! If you have someone in the family that’s gluten intolerant, try substituting a gluten free style noodle.

ENJOY THIS RECIPE?  HERE ARE A FEW MORE THAT WILL BE ON YOUR TABLE IN 30 MINUTES OR LESS!

Beef Burrito Skillet – Ground beef, corn, black beans, and cheese cooked together for a quick and flavorful meal.

Taco Noodle Skillet – Noodles cooked with chicken or beef in this delicious taco inspired skillet dish.

Asian Chicken Salad – Mandarin oranges, almonds, and pineapple tossed together with chicken and a poppyseed dressing.

Szechuan Chicken – Tender morsels of chicken and vegetables sauteed in a gourmet teriyaki sauce.

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Easy Thai Noodles

Easy Thai Noodles are fast to make and filled with authentic Asian flavor. This recipe is perfect for vegetarians and meat lovers alike.

Prep Time 25 minutes minutes

Servings 3

Author Holly

Ingredients

• 6 ounces linguini noodles
• 1 cup bagged coleslaw mix
• 1/2 cup shredded carrots
• 1/3 cup chopped cilantro
• 1/4 cup chopped green onions
• 1/3 cup chopped honey roasted peanuts
• 2 cups shredded rotisserie chicken (optional, but highly recommended)

SAUCE

• 1/4 cup low sodium soy sauce
• 2 tablespoons honey
• 2 tablespoons sesame oil
• 4 cloves minced garlic
• ½ teaspoon red pepper flakes (or more if you want it more spicy)

Instructions

• Cook linguini noodles according to package instructions. Drain when done cooking.
• While noodles are cooking whisk together in a small bowl the soy sauce, honey, sesame oil, garlic and red pepper flakes.
• Pour sauce onto drained noodles and toss together. Add coleslaw mix, shredded carrots and shredded cilantro to noodle mixture and mix together. Gently stir in half of chopped cilantro, green onions and peanuts, reserving the other half for garnish. (Add the shredded rotisserie chicken now, if using.)
• Serve warm or cold and garnish with remaining cilantro, green onions and chopped peanuts.

Notes

This recipe makes about 3 to 4 servings (not huge portions). You can easily double this if you want more. Store any leftovers in the refrigerator and eat cold or reheat in the microwave and garnish with desired toppings.

Recipe by: 5 Boys Baker.com

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Don’t you love when a single recipe brings together two of your favorite things? For me, Slow Cooker Teriyaki Chicken is exactly that! Asian inspired dishes are always so packed with flavor. Pair that with the magic of a slow cooker and this dish will leave you and your family in a Zen like state.

SLOW COOKER TERIYAKI CHICKEN

Begin by placing chicken breasts into your greased crock pot. Combine the simple marinade ingredients and pour it over the chicken. Cover it with the lid and set your crock pot to low heat. Let those flavors marry each other for 2 to 4 hours. While dinner cooks go practice your yoga, because this dish gives you the time to before you enjoy dinner with your family.

Slow Cooker Teriyaki Chicken goes well with rice and veggies. We like to make easy teriyaki chicken bowls with ours! This recipe is the perfect dinner for all ages. Your kids will be begging for you to make this again and again! Use this recipe to try something new and different at the table. Get the whole family involved and have everyone eat with chopsticks for a fun and flavorful night!

CAN I MAKE THE DISH SPICY?

Yes! For a little bit of added heat add a teaspoon of red chili flakes before cooking. You can also use Thai chili paste for that extra layer of Asian flavor.

CAN I USE ANOTHER PROTEIN?

Absolutely! If you want to try this recipe another way, use the same marinade recipe over sliced pork or steak for the same satisfying flavor.

SIDE OPTIONS

I recommend serving this with a side of rice and veggies. Carrots and broccoli are our favorites!

ENJOY THIS RECIPE?  TAKE A LOOK AT THESE OTHER DELICIOUS DISHES!

Szechuan Chicken –  The teriyaki gourmet sauce gives it so much flavor, and the linguine pasta makes it that comfort food we all love!

Chicken Fried Rice – All the classic elements of fried rice with teriyaki chicken throughout.

Teriyaki Chicken Kabobs – Tender, marinated chicken pieces with fresh pineapple and green bell pepper.

Baked Sweet Hawaiian Chicken – Golden chicken coated in a sweet and tangy sauce, with pineapples and bell peppers.

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Slow Cooker Teriyaki Chicken

Slow Cooker Teriyaki Chicken is an easy, family-friendly dinner that rivals takeout, featuring chicken simmered in a simple teriyaki sauce.

Prep Time 10 minutes minutes

Cook Time 4 hours hours

Servings 6

Ingredients

• 2 lbs. boneless skinless chicken breasts
• 1 cup low-sodium soy sauce
• 4 Tablespoons rice vinegar
• 4 Tablespoons honey
• 2 Tablespoons brown sugar
• 3 cloves garlic minced
• 1/2 Tablespoon freshly grated ginger (or 1/2 teaspoon dried ginger)
• pinch of crushed red pepper flakes (if you want some heat)
• 3 Tablespoons cornstarch
• 3 Tablespoons water
• chopped green onion optional
• sesame seeds optional

Instructions

• Place chicken breasts in the insert of a greased (7 quart) slow cooker.
• In a medium bowl, whisk together the soy sauce, rice vinegar, honey, brown sugar, garlic, ginger and red pepper flakes (if using).

  Pour this mixture all over the chicken. Cover with lid. Cook on high heat for 2 hours OR cook on low heat for 4 hours.
• Carefully remove the hot chicken to a clean cutting board. Shred with forks.

  Strain the liquid through a mesh sieve and into a medium saucepan.

  In a small bowl, mix together the cornstarch and water. Pour into the saucepan. Heat the saucepan over medium high heat. Whisk constantly until mixture thickens. This takes a couple of minutes. Remove from heat once it has thickened to the consistency you like.
• Add the shredded chicken to the sauce. Stir gently to coat the chicken in sauce. Serve chicken warm with rice or whatever you like. Garnish with green onion and sesame seeds, if desired. Enjoy!

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Recipe adapted from: Well Plated

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Delicious tender beef and broccoli florets simmer in a slow cooker to create this warm and hearty Crock Pot Beef and Broccoli! It’s a recipe that truly belongs in the “low maintenance” hall of fame!

CROCK POT BEEF AND BROCCOLI

I love this Crock Pot Beef and Broccoli recipe so much. I make it at least once a month, but if I made it more often, I know my family would be happy with that. With only a 10-minute prep time, you can kick back, unwind, and let the slow cooker do all the work for you!

This Beef and Broccoli recipe won’t break the bank. It’s definitely cheaper than Chinese takeout, and to me, it tastes a whole lot better. It’s definitely the smart way to save a pretty penny and get your money’s worth.

The beef comes out so tender and juicy, and the sauce it simmers in is rich and savory. It soaks right into every broccoli floret and meat fiber. Every bite is filled with flavor! 

To really take this dish to the next level, serve beef and broccoli over a bed of cooked white rice. The rice soaks up all the rich flavors, creating the most heavenly dinner. Everyone will devour this in no time!

If you’re looking to have a complete Chinese buffet, also try my Chow Mein, Chicken Egg Rolls, Sweet and Sour Chicken, or Chicken Fried Rice. They are all homemade favorites that you just can’t go wrong with.

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Crock Pot Beef and Broccoli

Tender beef and broccoli florets simmer in a slow cooker to create this warm and hearty Crock Pot Beef and Broccoli!

Prep Time 10 minutes minutes

Cook Time 5 hours hours

Servings 6

Ingredients

• 2 pounds sirloin steak or boneless beef chuck roast sliced thin
• 1 cup beef broth
• 1/2 cup low sodium soy sauce
• 1/4 cup brown sugar
• 1 Tablespoon sesame oil
• 3 garlic cloves minced
• 4 Tablespoons cornstarch
• 4 Tablespoons water
• 1 bag (12 ounces) frozen broccoli florets
• cooked white rice to serve with (if desired)

Instructions

• In the insert of a 6 quart crock pot (slow cooker), whisk together beef broth, soy sauce, brown sugar, sesame oil, and garlic.
• Place slices of beef in the liquid and toss to coat. Cover with lid and cook on low heat for 5 hours.
• When beef is done cooking, whisk together cornstarch and water in small bowl. Pour into crock pot and stir to mix well.
• Add the frozen broccoli over the beef and sauce. Gently stir to combine. Cover with lid and cook 30 minutes to cook broccoli and thicken sauce.
• Serve over warm white rice. Enjoy!

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This Szechuan Chicken recipe is filled with veggies, linguine noodles, and chicken, all covered in a delicious teriyaki gourmet sauce. It is so easy to make and is ready in no time! It makes for a terrific dinner when you need something simple yet bursting with flavor!

SZECHUAN CHICKEN

Szechuan chicken is typically made with red chili or cayenne peppers to give it a little heat, but I personally am not the biggest fan when it comes to all things spicy. I created this version for my own personal taste preference, and you can too! If you prefer that spicy flavor, then definitely add in those red chili flakes or cayenne!

One of the many amazing things about this dish is how versatile and completely customizable it is. You want to make it greener and a little bit healthier? Go ahead and add more veggies! Want more of a powerful flavor? Add more garlic! You can even swap out the linguine noodles with your favorite pasta. 

The key ingredient for this recipe is Yoshida’s Original Gourmet Marinade, the same one I use in my family’s favorite Asian Chicken Salads. I couldn’t make this dish without it! It gives the chicken, noodles, and veggies that sweet and savory flavor that is totally addicting and mouth-watering!

You can find Yoshida’s Gourmet Sauce at most grocery stores, and you can always order it on Amazon. I not only use the sauce in this recipe, but also in many others. It’s a pantry staple at my house.

If you’re constantly craving Chinese food and sick of paying for expensive takeout, then this recipe is for you! You can make this delicious dish from the comfort of your own home and for way less. What’s not to love?

Looking for more healthy and delicious dinner ideas? Try these:

Creamy Pasta Primavera

Teriyaki Chicken Casserole

Sheet Pan Chicken Fajitas and

PF Chang’s Chicken Lettuce Wraps

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Szechuan Chicken

Szechuan Chicken is filled with veggies, linguine noodles and chicken all covered in a delicious teriyaki gourmet sauce.

Cook Time 30 minutes minutes

Servings 4

Author Holly

Ingredients

• 1/2 pound linguine noodles
• 1 Tablespoon butter
• 1 pound boneless, skinless chicken breasts cut in 1-inch pieces (season with a pinch of salt and pepper)
• 1 Tablespoon olive oil
• 1 small yellow onion chopped
• 1 small green bell pepper diced (seeds and ribs removed)
• 1 small red bell pepper diced (seeds and ribs removed)
• 1 cup Yoshida's Original Gourmet Sauce
• 2 teaspoons minced garlic
• 1/2 teaspoon paprika
• 1 cup broccoli florets cooked or steamed

Instructions

• Cook linguine noodles in a medium pot of water according to package directions. (While noodles are boiling, start cooking the chicken.)
• In a large non-stick skillet, over medium-high heat, melt butter. Add chicken to skillet. Cook and stir until chicken is cooked through and no longer pink inside. (about 12 minutes or so.) Remove cooked chicken to a large plate and cover with foil to keep warm.
• Heat olive oil in the same skillet over medium heat. Add onion and bell peppers. Cook and stir until soft. Once softened, add cooked chicken back to skillet.
• Pour in Yoshida's Gourmet sauce, minced garlic and paprika. Stir well. Reduce heat to low and let mixture slightly slimmer for 5 minutes, or until marinade is thoroughly heated and slightly thickened. Stir in cooked broccoli.
• When linguine is done cooking drain the water. Add cooked noodles to the chicken mixture last. Gently stir to combine and then serve in individual bowls. Enjoy!

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