Tasty Easy Recipes

12 Better-Than-Takeout Stir-Fry Dinners

12 Better-Than-Takeout Stir-Fry Dinners

Craving takeout but want dinner on the table fast? These 12 better-than-takeout stir-fry dinners come together in about 30 minutes with fresh veggies, juicy proteins, and glossy sauces that beat the delivery box. Grab your wok or biggest skillet and let’s get sizzling.

1. Classic Chicken & Broccoli Stir-Fry

Classic Chicken & Broccoli Stir-Fry

Tender chicken strips and crisp broccoli florets get tossed in a savory garlic-soy glaze that tastes like your favorite takeout spot.

Ingredients

  • 1 lb chicken breast, cut into thin strips
  • 4 cups broccoli florets
  • 2 tbsp vegetable oil, divided
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1/3 cup low-sodium soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp cornstarch
  • 2 tbsp water
  • 1 tsp sesame oil

Instructions

  1. Toss the chicken strips with the cornstarch until lightly coated.
  2. Heat 1 tablespoon oil in a large skillet or wok over high heat; sear the chicken 4-5 minutes until golden and cooked through, then set aside.
  3. Add the remaining oil, garlic, and ginger to the pan and cook 30 seconds until fragrant.
  4. Add the broccoli and 1/4 cup water, cover, and steam 3 minutes until bright green and crisp-tender.
  5. Return the chicken to the pan, pour in the soy sauce and oyster sauce, and toss 2 minutes until the sauce thickens and coats everything.
  6. Drizzle with sesame oil and serve hot over steamed rice.

2. Beef & Bell Pepper Stir-Fry

Beef & Bell Pepper Stir-Fry

Sizzling beef strips, sweet bell peppers, and onions are coated in a peppery soy glaze you’ll want to make weekly.

Ingredients

  • 1 lb flank steak, sliced thin against the grain
  • 2 bell peppers (red and green), sliced
  • 1 medium onion, sliced
  • 2 tbsp vegetable oil, divided
  • 3 tbsp soy sauce
  • 1 tbsp hoisin sauce
  • 1 tsp coarse black pepper
  • 2 cloves garlic, minced
  • 1 tsp cornstarch
  • 2 tbsp water

Instructions

  1. Toss the beef slices with the cornstarch and water until evenly coated.
  2. Heat 1 tablespoon oil in a wok over high heat; sear the beef 2-3 minutes until browned, then set aside.
  3. Add the remaining oil, onion, and bell peppers; stir-fry 3-4 minutes until slightly charred but still crisp.
  4. Add the garlic and black pepper; cook 30 seconds.
  5. Return the beef to the pan, add the soy sauce and hoisin, and toss 1-2 minutes until glossy.
  6. Serve immediately over rice or noodles.

3. Honey Garlic Shrimp Stir-Fry

Honey Garlic Shrimp Stir-Fry

Plump shrimp caramelize in a sticky honey-garlic sauce with snappy veggies for a sweet-savory dinner in 20 minutes flat.

Ingredients

  • 1 lb large shrimp, peeled and deveined
  • 2 cups snap peas
  • 1 red bell pepper, sliced
  • 2 tbsp vegetable oil, divided
  • 4 cloves garlic, minced
  • 1/3 cup honey
  • 3 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp cornstarch
  • 1 tbsp water

Instructions

  1. Whisk the honey, soy sauce, rice vinegar, cornstarch, and water in a small bowl.
  2. Heat 1 tablespoon oil in a large skillet over high heat; cook the shrimp 1-2 minutes per side until pink, then set aside.
  3. Add the remaining oil, snap peas, and bell pepper; stir-fry 3 minutes until crisp-tender.
  4. Add the garlic and cook 30 seconds until fragrant.
  5. Pour in the honey garlic sauce and return the shrimp; toss 2 minutes until the sauce thickens and everything is glazed.
  6. Serve over jasmine rice with a sprinkle of sesame seeds.

4. Teriyaki Chicken Noodle Stir-Fry

Teriyaki Chicken Noodle Stir-Fry

Juicy chicken and slurpable noodles get swirled through a homemade glossy teriyaki sauce studded with veggies.

Ingredients

  • 8 oz lo mein noodles or spaghetti
  • 1 lb chicken thighs, cut into bite-size pieces
  • 2 cups shredded cabbage
  • 1 cup shredded carrots
  • 2 tbsp vegetable oil, divided
  • 1/2 cup teriyaki sauce
  • 2 tbsp brown sugar
  • 1 tsp fresh ginger, grated
  • 2 cloves garlic, minced
  • 2 green onions, sliced

Instructions

  1. Cook the noodles according to package directions; drain and set aside.
  2. Heat 1 tablespoon oil in a large wok over high heat; cook the chicken 5-6 minutes until golden and cooked through, then set aside.
  3. Add the remaining oil, cabbage, and carrots; stir-fry 3 minutes until softened.
  4. Add the garlic and ginger; cook 30 seconds.
  5. Add the teriyaki sauce and brown sugar, then toss in the noodles and chicken; stir-fry 2 minutes until the sauce coats everything.
  6. Top with green onions and serve hot.

5. Spicy Szechuan Tofu Stir-Fry

Spicy Szechuan Tofu Stir-Fry

Crispy golden tofu cubes and crunchy vegetables get coated in a bold, tingly Szechuan chili sauce.

Ingredients

  • 1 block (14 oz) extra-firm tofu, cubed
  • 3 tbsp cornstarch
  • 3 tbsp vegetable oil, divided
  • 1 red bell pepper, diced
  • 1 cup green beans, trimmed
  • 3 tbsp soy sauce
  • 2 tbsp chili garlic sauce
  • 1 tbsp rice vinegar
  • 1 tsp sugar
  • 1 tsp Szechuan peppercorns, crushed

Instructions

  1. Press the tofu 10 minutes, then toss the cubes with cornstarch.
  2. Heat 2 tablespoons oil in a large skillet over medium-high heat; crisp the tofu 3-4 minutes per side until golden, then set aside.
  3. Add the remaining oil, bell pepper, and green beans; stir-fry 4 minutes until crisp-tender.
  4. Whisk the soy sauce, chili garlic sauce, rice vinegar, and sugar; pour into the pan.
  5. Add the tofu and Szechuan peppercorns; toss 2 minutes until coated.
  6. Serve over rice with extra chili garlic sauce on the side.

6. Cashew Chicken Stir-Fry

Cashew Chicken Stir-Fry

Golden chicken bites, buttery toasted cashews, and colorful peppers swim in a savory-sweet sauce that’s pure comfort.

Ingredients

  • 1 lb chicken breast, cut into 1-inch pieces
  • 3/4 cup roasted cashews
  • 1 red bell pepper, diced
  • 1 cup diced zucchini
  • 2 tbsp vegetable oil, divided
  • 3 tbsp soy sauce
  • 2 tbsp hoisin sauce
  • 1 tbsp honey
  • 2 cloves garlic, minced
  • 1 tsp rice vinegar

Instructions

  1. Heat 1 tablespoon oil in a large skillet over high heat; cook the chicken 5-6 minutes until golden and cooked through, then set aside.
  2. Add the remaining oil, bell pepper, and zucchini; stir-fry 3-4 minutes until tender-crisp.
  3. Add the garlic and cook 30 seconds.
  4. Whisk the soy sauce, hoisin, honey, and rice vinegar; pour into the pan.
  5. Return the chicken and add the cashews; toss 2 minutes until glazed.
  6. Serve hot over rice or cauliflower rice.

7. Ginger Pork & Cabbage Stir-Fry

Ginger Pork & Cabbage Stir-Fry

Savory ground pork and sweet shredded cabbage sizzle with fresh ginger for a light, cozy, budget-friendly dinner.

Ingredients

  • 1 lb ground pork
  • 4 cups shredded green cabbage
  • 2 tbsp vegetable oil
  • 1 tbsp fresh ginger, grated
  • 3 cloves garlic, minced
  • 3 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp sesame oil
  • 1/2 tsp red pepper flakes
  • 3 green onions, sliced

Instructions

  1. Heat the oil in a large skillet over high heat; brown the ground pork 5-6 minutes, breaking it up, until no longer pink.
  2. Add the ginger, garlic, and red pepper flakes; cook 1 minute until fragrant.
  3. Add the cabbage and stir-fry 4-5 minutes until wilted but still slightly crisp.
  4. Pour in the soy sauce and oyster sauce; toss 2 minutes until everything is coated.
  5. Drizzle with sesame oil and toss.
  6. Top with green onions and serve over rice.

8. Sesame Garlic Green Bean Stir-Fry

Sesame Garlic Green Bean Stir-Fry

Blistered green beans tossed with garlic and toasted sesame make the crunchiest, most addictive side that eats like a main.

Ingredients

  • 1 1/2 lbs fresh green beans, trimmed
  • 2 tbsp vegetable oil
  • 4 cloves garlic, thinly sliced
  • 3 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp sesame oil
  • 1 tbsp toasted sesame seeds
  • 1/2 tsp red pepper flakes
  • 1 tsp sugar
  • 2 tbsp water

Instructions

  1. Heat the oil in a large skillet over high heat until shimmering.
  2. Add the green beans in a single layer; cook undisturbed 2 minutes, then stir-fry 4-5 minutes until blistered and crisp-tender.
  3. Add the garlic and red pepper flakes; cook 1 minute until the garlic is golden.
  4. Stir in the soy sauce, oyster sauce, sugar, and water; toss 2 minutes until the beans are glazed.
  5. Drizzle with sesame oil and sprinkle with sesame seeds.
  6. Serve hot as a side or over rice with a fried egg.

9. Sweet & Sour Chicken Stir-Fry

Sweet & Sour Chicken Stir-Fry

Crispy chicken chunks, juicy pineapple, and peppers in a tangy-sweet glaze that beats the restaurant version every time.

Ingredients

  • 1 lb chicken breast, cut into 1-inch chunks
  • 1/3 cup cornstarch
  • 3 tbsp vegetable oil, divided
  • 1 cup pineapple chunks
  • 1 green bell pepper, diced
  • 1/2 cup ketchup
  • 1/3 cup rice vinegar
  • 1/3 cup brown sugar
  • 2 tbsp soy sauce
  • 1 tsp grated fresh ginger

Instructions

  1. Toss the chicken chunks in cornstarch until well coated.
  2. Heat 2 tablespoons oil in a large skillet over medium-high heat; cook the chicken 6-7 minutes until crisp and golden, then set aside.
  3. Add the remaining oil, bell pepper, and ginger; stir-fry 3 minutes.
  4. Whisk the ketchup, rice vinegar, brown sugar, and soy sauce; pour into the pan and simmer 2 minutes until slightly thickened.
  5. Add the pineapple and chicken; toss 2 minutes until everything is glazed.
  6. Serve over steamed rice.

10. Thai Basil Beef Stir-Fry

Thai Basil Beef Stir-Fry

Fragrant Thai basil, fiery chilies, and savory ground beef come together in 15 minutes of pure aromatic magic.

Ingredients

  • 1 lb ground beef (80/20)
  • 1 red bell pepper, sliced
  • 3 Thai chilies, sliced (or 1/2 tsp red pepper flakes)
  • 4 cloves garlic, minced
  • 2 tbsp vegetable oil
  • 3 tbsp soy sauce
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar
  • 1 1/2 cups fresh Thai basil leaves
  • 1 tbsp oyster sauce

Instructions

  1. Heat the oil in a large wok over high heat; cook the garlic and chilies 30 seconds until fragrant.
  2. Add the ground beef and cook 5-6 minutes, breaking it up, until browned.
  3. Add the bell pepper and stir-fry 2 minutes.
  4. Stir in the soy sauce, fish sauce, oyster sauce, and brown sugar; toss 2 minutes.
  5. Remove from heat and fold in the basil leaves until just wilted.
  6. Serve over jasmine rice with a fried egg on top, if you like.

11. Moo Goo Gai Pan

Moo Goo Gai Pan

Silky chicken and mushrooms in a light, savory white sauce with crisp veggies — the classic takeout favorite, made fresh at home.

Ingredients

  • 1 lb chicken breast, sliced thin
  • 2 cups sliced mushrooms
  • 1 cup snow peas
  • 1 can (8 oz) sliced water chestnuts, drained
  • 2 tbsp vegetable oil, divided
  • 3 cloves garlic, minced
  • 1 cup chicken broth
  • 2 tbsp oyster sauce
  • 1 tbsp cornstarch
  • 2 tbsp water

Instructions

  1. Whisk the chicken broth, oyster sauce, cornstarch, and water in a small bowl.
  2. Heat 1 tablespoon oil in a wok over high heat; cook the chicken 4-5 minutes until just cooked through, then set aside.
  3. Add the remaining oil, mushrooms, and garlic; stir-fry 3 minutes until the mushrooms soften.
  4. Add the snow peas and water chestnuts; stir-fry 2 minutes.
  5. Pour in the sauce mixture and return the chicken; toss 2-3 minutes until the sauce thickens and turns glossy.
  6. Serve hot over steamed rice.

12. Shrimp Chow Mein

Shrimp Chow Mein

Springy noodles, plump shrimp, and crunchy veggies tossed in a savory chow mein sauce for the ultimate noodle night.

Ingredients

  • 8 oz chow mein noodles or thin spaghetti
  • 1 lb medium shrimp, peeled and deveined
  • 2 cups shredded cabbage
  • 1 cup bean sprouts
  • 2 tbsp vegetable oil, divided
  • 1/4 cup soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp brown sugar
  • 1 tsp sesame oil
  • 3 green onions, sliced

Instructions

  1. Cook the noodles according to package directions; drain and toss with 1 teaspoon of the oil.
  2. Heat 1 tablespoon oil in a large wok over high heat; cook the shrimp 2 minutes per side until pink, then set aside.
  3. Add the remaining oil, cabbage, and bean sprouts; stir-fry 3 minutes until crisp-tender.
  4. Add the noodles to the pan and press them down; let them sit 1-2 minutes to get lightly crispy on the edges.
  5. Whisk the soy sauce, oyster sauce, and brown sugar; pour over the noodles and toss with the shrimp for 2 minutes.
  6. Finish with sesame oil and green onions, then serve.