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30 Minutes or Less

20-Minute Mongolian Chicken

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mongolian chicken in a skillet

Quick, easy, and insanely delicious 20-minute mongolian chicken! Inspired by the flavors in your favorite dish from your local Chinese restaurant – comes together in less time than it’d take you to order takeout.

overhead image of mongolian chicken on a plate over cauliflower rice

What You’ll Need To Make Mongolian Chicken

Chicken Breast – Thinly slice two large, boneless and skinless chicken breasts against the grain. Once sliced, it’s ready to use in this recipe! And for extra crispy chicken pieces, we start by coating them in corn starch before cooking. However, if you don’t have any corn starch, you can use arrowroot starch or tapioca starch in its place. Or, you can skip this step altogether!

Scallions – Slice three whole scallions (white and green part) however large or small you’d like. I typically slice mine in 2-inch pieces, since I love biting into large pieces of sautéed scallions in my mongolian chicken.

Ginger – If using fresh, whole ginger, slice off a 1-inch knob of ginger and remove the skin. Then, run your piece of ginger along a microplane grater until its finely grated. Or, to save time, I recommend buying a jar of minced ginger, and using that in this recipe instead!

Soy Sauce – Soy sauce is the classic addition to this Chinese-inspired recipe. However, if gluten-free, use tamari in place of the soy sauce. Or, for a slightly healthier version, use reduced sodium soy sauce instead!

close-up image of mongolian chicken in a skillet

Adjust This Recipe To Your Dietary Needs

Make it Paleo: Turn this into an easy paleo dinner recipe by replacing the corn starch with tapioca starch, and using coconut aminos in place of the soy sauce. Then, serve your cooked chicken over cauliflower rice – yum.

Make it Gluten-Free: For gluten-free mongolian chicken, make sure the corn starch you use is entirely gluten-free, and replace the soy sauce with an equal amount of tamari. Tamari is the gluten-free equivalent to soy sauce, and tastes exactly the same!

overhead image of mongolian chicken in a skillet.

Interested In More Chicken Recipes? Try These!

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20-Minute Mongolian Chicken

Quick, easy, and insanely delicious 20-minute mongolian chicken! Inspired by the flavors in your favorite dish from your local Chinese restaurant – comes together in less time than it’d take you to order takeout.
Print Rate
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 servings

Ingredients

  • 1 1/2 pounds chicken breast, thinly sliced
  • salt, to taste
  • 1/4 cup corn starch, or arrowroot starch
  • 3 tablespoons avocado oil
  • 3 scallions, sliced
  • 2 garlic cloves, minced
  • 1-inch piece fresh ginger, grated
  • 1 tablespoon corn starch
  • 1/2 cup vegetable broth
  • 1/4 cup soy sauce, or tamari if gluten-free

Instructions

  • Season chicken breast with salt, then toss in corn starch to coat.
  • Heat avocado oil in a large skillet over medium-high heat, once hot add in the chicken – cook until golden brown and cooked through. Remove chicken from skillet and set aside.
  • Lower heat to medium and add in the garlic, ginger, and scallions. Cook until fragrant, about 2 minutes.
  • Whisk the corn starch into the vegetable broth, then pour into the skillet along with the soy sauce. Reduce heat to low and simmer until sauce has thickened.
  • Once thick, add chicken back into the skillet and toss in sauce, then serve.

Video

Nutrition

Calories: 300kcal

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30 Minutes or Less

Thai Fried Rice with Chicken

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thai fried rice in a bowl.

A wholesome and delicious Thai chicken fried rice, ready in under 20 minutes! This healthy one-pan dinner is bursting with flavor. Fresh, savory, hearty, and oh-so satisfying – who doesn’t love a good fried rice?!

Thai fried rice in a pan with fresh thai basil on top

What You’ll Need To Make This Thai Fried Rice

Chicken – Either chicken, shrimp, beef, pork, or tofu will taste amazing in this Thai-inspired recipe. Or, you can easily omit the protein altogether. I chose chicken since it’s a crowd-favorite. But for other proteins, simply slice them into small strips or cubes, then season and cook them just as you would the chicken. For shrimp, beef, and pork adjust the cook time until they’re cooked through. Then, for tofu, simply cook until golden brown and crispy.

Cooked White Rice – The key here is cooked and cooled rice. Leftover rice works especially well since it’s dryer, meaning it’ll cook up even crispier. However, if you don’t have leftover rice, simply make a batch of rice and then leave it to cool, uncovered, for as long as possible before using it in this stir-fry. The less moisture present in your cooked rice, the better. And while white rice tastes the best in this recipe, feel free to use brown rice instead.

Oyster Sauce – What is oyster sauce, you ask?? It’s a thick brown sauce comprised of oyster juices, sugar, and salt. It’s sweet, with a hint of savory, and doesn’t at all taste like oysters in my opinion. Oyster sauce works to balance out the intensely savory flavors of this Thai fried rice.

Thai fried rice in a serving bowl with a fork and a spoon

Adjust This Recipe To Your Dietary Needs

Make it Paleo/Grain-Free: For a paleo meal, use cauliflower rice in place of the cooked white rice in this recipe. Also, replace the soy sauce with coconut aminos and the oyster sauce with 1 tablespoon of maple syrup.

Make it Gluten-Free: Most of this dish is already gluten-free, though to guarantee it’s gluten-free, replace the soy sauce with tamari. Tamari is the gluten-free equivalent to soy sauce and tastes exactly the same!

Make it Vegan: For a vegan Thai fried rice, replace the chicken with cubed extra-firm tofu, and leave out the eggs. Also, replace the oyster sauce with 1 tablespoon of brown sugar.

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Thai Fried Rice with Chicken

A wholesome and delicious Thai chicken fried rice, ready in under 20 minutes! This healthy one-pan dinner is loaded with flavor. Fresh, savory, hearty, and oh-so satisfying – who doesn’t love a good fried rice?!
Print Rate
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 servings

Ingredients

  • 2 chicken breasts, thinly sliced
  • salt and pepper, to taste
  • 3 tablespoons avocado oil
  • 1/2 tablespoon fresh ginger, grated
  • 3 garlic cloves, minced
  • 3 green onions, chopped (white and green parts separated)
  • 1 carrot, peeled and chopped
  • 2 eggs, lightly beaten
  • 3 cups cooked white rice, see Notes

For the sauce:

  • 3 tablespoons soy sauce, use tamari for gluten-free
  • 1 tablespoon oyster sauce, see Notes
  • 1-2 teaspoons hot sauce or chili paste

Instructions

  • Season sliced chicken with salt and pepper on all sides.
  • Heat avocado oil in a large skillet over medium-high heat. Once hot, add in chicken and cook for 2-3 minutes per side or until cooked through. Remove chicken from skillet and set aside.
  • Add ginger, garlic, white part of green onion, and carrots to the skillet. Cook for about 3 minutes, tossing frequently, until carrots are tender.
  • Push veggies to one side of the skillet and pour whisked eggs into the other side. Gently scramble eggs until fully cooked, then combine with the veggies.
  • Add rice to skillet and mix together all sauce ingredients in a small bowl, then pour sauce into skillet as well.
  • Cook for about 2 minutes or until everything is coated in sauce, then stir in green part of green onions and cooked chicken, serve warm.

Notes

  • Rice: You can use brown rice, white rice, or even cauliflower rice in this recipe.
  • Oyster Sauce: If you can’t find oyster sauce, you can use hoisin sauce or brown sugar in its place.

    • Nutrition

    Calories: 300kcal

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    30 Minutes or Less

    Bang Bang Shrimp Bowls

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    close-up overhead image of bang bang shrimp bowl with cucumber, edamame, pickled red onion, and white rice

    For a quick, easy, and delicious dinner – make these perfect bang bang shrimp bowls! Crispy cooked shrimp is tossed in a spicy, tangy bang bang sauce, then spooned over rice and a variety of veggies. Whip together this restaurant-quality meal in under 15 minutes, I promise you won’t regret it!

    bang bang shrimp bowl with shrimp, cucumber, edamame, and pickled red onion

    What You’ll Need To Make This Recipe

    Shrimp – Do yourself a favor and purchase peeled and deveined shrimp for this recipe. Then, if the tails haven’t already been removed, go ahead and remove them before cooking the shrimp. If left one, the shrimp tails are a nightmare to remove once covered in bang bang sauce. So, make life a little easier and strip those shrimp before cooking!

    Harissa Paste – Harissa is chili paste commonly used in Middle Eastern cooking. It’s delightfully spicy and loaded with delicious flavor. You should be able to find harissa paste at your local grocery store in either the spice aisle or ethnic food aisle. Though if you can’t find harissa paste available for purchase, there are a few homemade recipes floating around on the internet, such as this one.

    Soy Sauce or Coconut Aminos – A touch of soy sauce adds a bit of tang to our bang bang shrimp sauce. It’s the perfect addition to help round out the savory flavors! Though if you’re paleo or currently on Whole30, feel free to use coconut aminos in place of the soy sauce in this recipe. It’ll provide that same irresistible briny flavor!

    Cooked Rice – Use whatever kind of rice you’d like! White rice, brown rice, cauliflower rice… you get the idea. The use of cauliflower rice makes for a great low-carb, paleo, and Whole30 option!

    Top Tips

    • Get the avocado oil in your skillet hot before adding in the shrimp. We want a nice, golden brown and crispy crust on our shrimp, and can only achieve this by cooking them in very hot oil. And thanks to the use of high heat, the shrimp will only take a few minutes per side to cook!
    • You can make this bang bang shrimp recipe in the air fryer if you’d like! To do this, simply add your shrimp to an air fryer basket, drizzle with oil and sprinkle with salt, then cook at 400° Fahrenheit for 5 minutes. Once shrimp is fully cooked, toss in the bang bang sauce and continue with the recipe as normal.
    • Ditch the bowls and serve this easy seafood dish however you’d like! Poke each shrimp with a toothpick to serve as a delicious appetizer. Or, place in lettuce wraps for super healthy bang bang shrimp tacos!

    Adjust This Recipe To Your Dietary Needs

    Make it Paleo/Whole30 – For a paleo or Whole30 meal, be sure to use compliant mayo, coconut aminos instead of soy sauce, and cauliflower rice in place of white or brown rice.

    Make it Gluten-Free – The only ingredient in this dish which contains trace amounts of gluten is the soy sauce. Therefore, use tamari in place of the soy sauce to make this recipe gluten-free, I promise you won’t be able to taste the difference!

    Make it Vegan – Fry up some cubed tofu in a bit of avocado oil (similar to how you would the shrimp) then use a vegan mayo for your sauce. Once the tofu’s crispy, add it to your sauce and serve it over bowls of rice and veggies!

    close-up overhead image of bang bang shrimp bowl with cucumber, edamame, pickled red onion, and white rice
    5 from 1 vote

    Bang Bang Shrimp Bowls

    For a quick, easy, and delicious dinner – make these perfect bang bang shrimp bowls! Crispy cooked shrimp is tossed in a spicy, tangy bang bang sauce, then spooned over rice and a variety of veggies. Whip together this restaurant-quality meal in under 15 minutes, I promise you won’t regret it!
    Print Pin Rate
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Total Time: 15 minutes
    Servings: 4 servings

    Ingredients

    For the shrimp:

    • 1 pound peeled and deveined shrimp, tails removed
    • 1 tablespoon avocado oil, or any neutral vegetable oil
    • pinch of salt

    For the bang bang sauce:

    • 1/2 cup mayonnaise
    • 1 tablespoon harissa paste
    • 1 teaspoon soy sauce or coconut aminos
    • 1 teaspoon lime juice

    For the bowls:

    • Cooked white or brown rice
    • Scallions, chopped
    • Pickled veggies
    • Sesame seeds
    • Cucumber, thinly sliced
    • Edamame

    Instructions

    • Heat avocado oil in a large skillet over medium-high heat. Pat shrimp dry with a paper towel, season with a pinch of salt, then place in skillet and cook about 3-4 minutes per side or until opaque and slightly crispy.
    • Mix together all bang bang sauce ingredients in a large bowl. Add cooked shrimp to bowl and toss to coat in sauce.
    • Place bang bang shrimp over bowls of rice, and finish off with whatever other toppings you’d like.

    Nutrition

    Calories: 300kcal

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    30 Minutes or Less

    Vegan Butternut Squash Curry

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    Vegan Butternut Squash Curry

    This vegan butternut squash curry is the perfect weeknight dinner for the winter. Simmered with fragrant spices, red curry paste and coconut milk, it’s filling, flavorful, and can be cooked in under 20 minutes!

    Vegan Butternut Squash Curry

    Butternut squash is one of my favorite winter produces because you can use it in soo many ways! You can use it to make soups, salads, and fried rice. It’s also easy to work with. All you need to do is trim the ends of the squash and peel off the skin. If you are roasting them whole, (like my honeynut squash recipe) you don’t even need to peel the skin. For this butternut squash curry recipe, you’re going to need to dice the squash into cubes. You can check out my post on how to cut butternut squash if you need to learn how to do it safely and efficiently!

    Main Ingredients Needed to Make Vegan Butternut Squash Curry

    • Butternut squash – You’ll need to get 1 small squash and dice it up

    • Coconut or olive oil

    • Chopped onion

    • Grated ginger

    • Red curry paste

    • Coconut milk

    • Spinach – optional, but works great with this dish

    • Tamari or soy sauce

    • Lime juice

    • Basmati rice, chopped cashews, fresh cilantro & lime wedges for serving

    TIPS FOR MAKING THIS Butternut Squash Curry RECIPE

    • Add chickpeas or tofu to this dish for extra protein.

    • I used basmati rice for serving, but you can also serve it with white jasmine rice, quinoa, or millet.

    • I recommend using spinach in this recipe, but it’s totally optional. If you want to sub it with something else, you can use collard greens.
    Vegan Butternut Squash Curry
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    Vegan Butternut Squash Curry

    5 from 1 vote
    Recipe by Samantha Course: Main
    Servings

    4

    servings
    Prep time

    15

    minutes
    Cooking time

    15

    minutes
    Total time

    30

    minutes

    This vegan butternut squash curry is the perfect weeknight dinner for the winter. Simmered with fragrant spices, red curry paste and coconut milk, it’s filling, flavorful, and can be made in under 20 minutes!

    Ingredients

    • 3 Cups Butternut Squash (diced)

    • 1 Tablespoon Coconut Oil or Olive Oil

    • 1 Small Onion (chopped)

    • 1 Tablespoon Ginger (grated)

    • 2 Whole Garlic Cloves (grated)

    • 1 Pinch Salt

    • 2 Tablespoons Red Curry Paste

    • 1 14-ounce Full-Fat Coconut Milk

    • 1/2 Cup Water

    • 1 Teaspoon Sugar

    • 1 Handful Fresh Spinach (optional)

    • 1 Tablespoon Tamari or Soy Sauce

    • 2 Teaspoons Lime Juice

    • For serving:

    • Basmati Rice

    • Chopped Cashews or Peanuts

    • Fresh Cilantro

    • Lime Wedges

    Directions

    • Heat coconut oil in a large skillet over medium heat then add in the onion and cook until golden brown, about 5 minutes.
    • Add in the grated ginger, garlic, butternut squash, and a big pinch of salt. Sauté for 2-3 minutes or until fragrant
    • Add in the red curry paste, coconut milk, water, and sugar. Reduce heat to a simmer, cover with lid and cook until butternut squash is fork tender, about 12-15 minutes.
    • Remove skillet from heat before stirring in the spinach, tamari, and lime juice. Give the curry a taste and adjust any seasoning as desired. Serve over rice with chopped nuts and fresh cilantro.

    Recipe Video

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    30 Minutes or Less

    Hibachi Fried Rice Recipe (Gluten-Free, Dairy-Free, Vegan Option)

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    Hibachi Rice Recipe

    If your only experience with fried rice is Chinese take-out, you’ll love this fresher-tasting, gluten-free version.

    One of my favorite parts of hibachi is the fried rice! Whether you want it as a full meal or a side dish, you can’t go wrong with this hibachi fried rice recipe. Made with gluten-free soy sauce, and full of good-for-you vegetables, it is quick and easy to make, and is sure to be a big hit.

    What You Need To Make Hibachi Fried Rice

    • Rice – Jasmine, calrose, short-grain rice, and long-grain rice are some of my favs to use when cooking hibachi fried rice. 
    • Vegetables – I’ve used onions, corn and carrots, but you can also add in other veggies of your choice. If all you have is a bag of frozen vegetables, that’ll work just fine!
    • Grated Ginger – Just two teaspoons of fresh grated ginger goes a long way in making this hibachi fried rice. The next time you’re at the store, pick up a knob of fresh ginger in the produce section. Once home, store it in the freezer to make it last longer.
    • Soy Sauce & Toasted Sesame Oil – Along with the delicious taste, soy sauce also adds a nice brown color in the recipe.  Although optional, the toasted sesame oil brings tons of nutty flavor to this hibachi fried rice.
    • Avocado oil – When compared to traditional olive oil used in a lot of recipes, avocado oil will perform better when heated to high temperatures.

    Adjust This Hibachi Fried Rice Recipe To Your Diet

    • Make it Vegan: Use vegan butter and omit the egg.
    • Make it Grain-Free: Substitute the rice for some cauliflower rice (the dish won’t get as crispy and “fried,” but will still taste delicious!)
    • Make it Paleo: Use cauliflower rice, coconut aminos instead of soy sauce, and avocado oil instead of butter.

    Tips For Making Hibachi Fried Rice

    • Use rice you’ve made ahead of time instead of freshly cooked rice. Freshly cooked rice tends to clump together and does not crisp up as easily.
    • For more protein, add some cooked shrimp or cubes of tofu!
    • Consider varying the veggies like snow peas, broccoli florets and chopped zucchini for delicious additions.
    Hibachi Fried Rice Recipe (Gluten-Free, Dairy-Free, Vegan Option)
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    Hibachi Fried Rice Recipe (Gluten-Free, Dairy-Free, Vegan Option)

    2 from 12 votes
    Recipe by Samantha Course: Main, SidesCuisine: AsianDifficulty: Easy
    Servings

    4

    servings
    Prep time

    5

    minutes
    Cooking time

    10

    minutes
    Total time

    15

    minutes

    One of my favorite parts of hibachi is the fried rice! Whether you want it as a full meal or a side dish, you can’t go wrong with this hibachi fried rice recipe. Made with gluten-free soy sauce, ginger and full of good-for-you vegetables, it is quick and easy to make, and is sure to be a big hit.

    Ingredients

    • 2 tablespoons avocado oil

    • ½ onion, chopped

    • 1 cup frozen mixed vegetables

    • 2 teaspoons grated ginger

    • 2 eggs, whisked

    • 2 tablespoons butter, I used non-dairy butter

    • 3 cups cooked rice, cooled

    • 3 tablespoons soy sauce

    • 1 teaspoon toasted sesame oil, optional

    Directions

    • Heat avocado oil in a large skillet over medium-high heat, add in onion, frozen vegetables, and ginger – sauté for 2-3 minutes.
    • Move vegetables to the side of the skillet and pour whisked eggs into the center. Scramble eggs in pan until fully cooked, then toss with the veggies.
    • Add in the rice and butter, cook for 5 minutes stirring every 30 seconds.
    • Pour in soy sauce and sesame oil, toss to coat rice in sauce then pack into bowls and serve.

    Recipe Video

    Notes

    • Serve it with Gluten-Free Dumplings for an Asian-inspired meal.
    • Store it away: divide this recipe into meal prep containers to grab-and-go throughout the week or refrigerate it in one big container to reheat for dinner.

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