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This Slow Cooker Coconut Chicken Curry is an easy chicken curry recipe that’s full of...

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This Slow Cooker Coconut Chicken Curry is an easy chicken curry recipe that’s full of warm spices, creamy coconut milk, and tender chunks of chicken. If you love simple dinner ideas like my Sheet Pan Shrimp and Sausage, this one will be a regular on your menu.

Slow Cooker Coconut Chicken Curry By Tessie's Table
Photo Credit: Tessie’s Table.

This slow cooker chicken curry is great for busy nights when you want something filling but don’t feel like standing at the stove. It works for meal prep, leftovers, or family dinners when you want a flavorful chicken recipe without a long list of ingredients. It tastes even better the next day, so it’s perfect for when you want to get ahead for the week. If you’re planning out dinners, you might also like my Slow Cooker Shredded Beef, which has the same easy set-and-forget vibe.

Why you’ll love this Slow Cooker Coconut Chicken Curry

  • Easy slow cooker chicken curry:
  • Everything goes straight into the slow cooker, and you don’t need to sauté anything first. It’s a true dump-and-go dinner, so you can get on with your evening while the curry cooks on its own.
  • Big flavor with simple ingredients:
  • Curry powder, turmeric, cumin, and coconut milk bring rich flavor without extra steps. The chicken cooks in the sauce, so the spices blend into every bite and make a really tasty chicken curry that doesn’t feel heavy.
  • Great for meal prep and leftovers:
  • The sauce stays creamy after reheating and works well with rice, naan, or roasted vegetables. If you love meal-prep style recipes like my Chipotle Chicken Burrito Bowls, this one is perfect for weekday lunches or dinners.
Bowl of slow cooker coconut chicken curry served with white rice, topped with fresh cilantro in a creamy coconut sauce.

Easy Slow Cooker Coconut Chicken Curry for Weeknight Dinners

Thursday nights in my house growing up always meant Chicken Curry, so I’ve kept that tradition going even now that I live in Atlanta. Once the weather starts to cool down a bit, I love these set-and-forget slow cooker dinners that make the whole evening feel easier. This one has become a favorite because you can load everything into the slow cooker and leave it alone until dinner. It’s simple, warm, and exactly the kind of meal I look forward to making during the week.

Ingredients Needed for Air Fryer Sweet Chili Salmon

  • Boneless skinless chicken breasts: Cut into larger chunks so they stay tender instead of shredding as they cook.
  • Full-fat coconut milk: Gives the curry its creamy base and balances the spices nicely.
  • Diced tomatoes: Keep the juice in because it helps develop the sauce and adds a little acidity.
  • Yellow onion or onion powder: Either one works, so use whatever you have. It brings a mild savory base to the curry.
  • Garlic powder: Adds flavor without needing to sauté anything.
  • Curry powder: This is the main seasoning and brings all the warm spices you expect in a coconut chicken curry.
  • Ground cumin: Adds depth and a slightly earthy flavor.
  • Ground turmeric: Helps with color and adds a subtle warm flavor.
  • Salt and black pepper: Brings everything together.
  • Cornstarch slurry: Thickens the curry at the end so the sauce clings to the chicken and rice.
  • Lime juice: A splash at the end brightens the whole dish.
  • Fresh cilantro: Optional for garnish.
Ingredients for Slow Cooker Coconut Chicken Curry by Tessie's Table.

How to make Slow Cooker Coconut Chicken Curry

**For more detailed instructions, please refer to the printable recipe card below.**

Chicken, diced tomatoes, coconut milk, and curry spices layered in the slow cooker before stirring.

Combine all the ingredients (except the cornstarch and water) in the crockpot.

Uncooked coconut chicken curry mixture in the slow cooker before the spices blend and thicken.

Stir gently so the chicken is coated in the curry mixture. Cover and cook on low for 4 hours or on high for 2 to 2½ hours

Small bowl with cornstarch slurry used to thicken the coconut chicken curry.

Mix cornstarch and water in a small bowl.

Overhead view of slow cooker coconut chicken curry with chicken pieces simmered in a rich coconut sauce.

Stir in the cornstarch slurry and let it cook for 10 to 15 minutes until the sauce thickens.

Variations

  • Add vegetables: You can add diced potatoes, carrots, peas, or bell peppers. They soften nicely in the slow cooker and turn this into more of a slow cooker chicken curry stew. It’s an easy way to bulk it up without extra cooking.
  • Make it spicy: A little cayenne or red pepper flakes will give the curry a kick. Add it with the other spices so the heat blends into the sauce as it cooks.
  • Use chicken thighs: Boneless thighs work well and stay tender in the slow cooker. They give the curry a slightly richer flavor without changing the steps.
  • Add spinach at the end: Stir in a handful of spinach once the curry is cooked. It softens in a minute and adds color and nutrients without changing the flavor.
  • Make it thicker: If you like a thick coconut curry, add an extra tablespoon of cornstarch with water to make the slurry or simmer the sauce uncovered for a few minutes after thickening.

Serving Suggestions

  • Serve over rice: Classic and easy. The rice soaks up the coconut curry sauce, and it reheats well for lunches the next day.
  • Add roasted vegetables: Roasted carrots or broccoli pair well with the warm spices. It’s a nice way to stretch the meal out a bit.
  • Pair with another slow cooker recipe: If you’re doing a meal prep day, this goes well with my Crockpot Honey Garlic Chicken so you end up with two slow cooker dinners ready for the week.
  • Add a lighter side: A simple salad works well when you want something fresh with a warm chicken curry. I love this easy Macaroni Salad.
  • Serve it over baked potatoes: My Air Fryer Baked Potatoes work really well with this curry and make an easy way to stretch the meal for a group.
Slow Cooker Coconut Chicken Curry By Tessie's Table
Photo Credit: Tessie’s Table.

Storage and Freezing

  • How should I store Slow Cooker Coconut Chicken Curry?

    Keep leftovers in an airtight container in the fridge for up to four days. The sauce thickens as it sits, but it loosens nicely when reheated. It warms well in the microwave or on the stove over low heat.
  • Can I freeze Slow Cooker Coconut Chicken Curry?

    Yes, it freezes well. Let it cool completely, transfer it to freezer-safe containers, and freeze for up to three months. Thaw it in the fridge, then reheat on the stove or in the microwave. You can add a splash of coconut milk or broth if it needs to loosen up.

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Crockpot filled with coconut chicken curry surrounded by bowls of rice, lime wedges, and fresh cilantro.

Tips & Tricks

  • Cut the chicken into larger chunks: This helps the chicken stay tender and prevents it from shredding in the slow cooker. It also gives the curry a nicer texture.
  • Stir the spices into the liquid: Mixing them into the coconut milk and tomatoes helps the flavors soak into the chicken as it cooks.
  • Taste before serving: A little extra salt or lime juice can brighten the whole dish. Adjusting at the end gives you the best flavor.
  • Let the cornstarch cook fully: It needs the full 10 to 15 minutes to activate and thicken the curry. This keeps the sauce silky.
  • Serve with toppings: Cilantro, lime wedges, or even a spoonful of Greek yogurt can add something fresh when serving..
Recommended

More Meal Prep Ideas

Looking for more meal inspiration?

Browse my Slow Cooker Meals or check out my Easy Recipes for more yummy ideas.

Slow Cooker Coconut Chicken Curry By Tessie's Table
Photo Credit: Tessie’s Table.

FAQ

  • Can I use light coconut milk?
    You can, but the sauce will be thinner and not as creamy. Full-fat coconut milk gives the best texture in a slow cooker chicken curry.
  • Can I make this without tomatoes?
    Yes, but you’ll want to add a splash of broth to replace the liquid. The curry will taste saltier and less tangy.
  • Can I add vegetables to the slow cooker?
    Absolutely. Potatoes, sweet potatoes, peas, carrots, or bell peppers all work well and soften as the curry cooks.
  • Can this be made with chicken thighs?
    Boneless thighs are great here. They stay juicy and hold their shape in slow cooker recipes.
  • Why did my chicken shred?
    It may have cooked too long or the pieces were too small. Cutting them into bigger chunks helps keep the shape.
  • Can I prep this ahead?
    Yes. Add everything to the slow cooker insert the night before, refrigerate, and start it the next day. It also works well as part of a meal prep plan alongside my Mississippi Pot Roast
  • Can I make it spicier?
    Add cayenne or red pepper flakes with the other spices. You can adjust to your own taste.
  • Why is my sauce too thin?
    Add a little more cornstarch slurry and cook uncovered for a few minutes. It thickens quickly.
  • Can I double the recipe?
    Yes, as long as your slow cooker is large enough. Cooking time may increase slightly, so keep an eye on the chicken.
Creamy slow cooker chicken curry being scooped with a wooden spoon, showing tender chicken pieces.
Crockpot filled with coconut chicken curry surrounded by bowls of rice, lime wedges, and fresh cilantro.
Print

Slow Cooker Coconut Chicken Curry

Slow Cooker Coconut Chicken Curry is an easy chicken curry recipe with coconut milk, warm spices, and tender chicken. A simple weeknight slow cooker dinner.
Course Main Course
Cuisine American, Asian
Keyword Comfort Food, Creamy, One Pot
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 6
Calories 327kcal

Equipment

Ingredients

  • 2 pounds boneless skinless chicken breasts cut into large chunks about 1½ inches
  • 1 can full-fat coconut milk 13.5 oz
  • 1 can diced tomatoes – undrained 14.5 oz
  • ½ yellow onion finely diced or use 1 teaspoon onion powder
  • 2 teaspoons garlic powder
  • 2 tablespoons curry powder
  • 2 teaspoons ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon cornstarch + 2 tablespoons water – mixed together and added at the end
  • Juice of ½ lime optional, for brightness

Optional topping

  • Fresh cilantro chopped, for garnish

Instructions

  • Add the cubed chicken breast to the slow cooker.
  • Pour in the coconut milk and diced tomatoes (with juice).
  • Add onion, garlic powder, curry powder, cumin, turmeric, salt, and pepper.
  • Stir gently to coat the chicken evenly in the curry mixture.
  • Cover and cook on low for 4 hours or high for 2 to 2½ hours, until the chicken is just cooked through and tender but not falling apart.
  • Stir in the cornstarch slurry and let cook for an additional 10–15 minutes to thicken the sauce slightly.
  • Squeeze in lime juice if using, then gently stir and taste for seasoning.
  • Serve over rice and top with chopped cilantro, if desired.

Notes

Cut the chicken into larger chunks: This helps the chicken stay tender and prevents it from shredding in the slow cooker. It also gives the curry a nicer texture.
Stir the spices into the liquid: Mixing them into the coconut milk and tomatoes helps the flavors soak into the chicken as it cooks.
Taste before serving: A little extra salt or lime juice can brighten the whole dish. Adjusting at the end gives you the best flavor.
Let the cornstarch cook fully: It needs the full 10 to 15 minutes to activate and thicken the curry. This keeps the sauce silky.
Serve with toppings: Cilantro, lime wedges, or even a spoonful of Greek yogurt can add something fresh when serving.

Nutrition

Calories: 327kcal | Carbohydrates: 8g | Protein: 35g | Fat: 18g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 672mg | Potassium: 907mg | Fiber: 2g | Sugar: 2g | Vitamin A: 155IU | Vitamin C: 10mg | Calcium: 61mg | Iron: 5mg

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]]> https://tessiestable.com/slow-cooker-coconut-chicken-curry/feed/ 10 Crockpot Honey Garlic Chicken https://tessiestable.com/crockpot-honey-garlic-chicken/ https://tessiestable.com/crockpot-honey-garlic-chicken/#comments Wed, 05 Nov 2025 22:31:19 +0000 https://tessiestable.com/?p=90353

Crockpot Honey Garlic Chicken is one of the easiest slow cooker dinners you can make,...

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Crockpot Honey Garlic Chicken is one of the easiest slow cooker dinners you can make, with tender chicken thighs coated in a rich, sticky honey garlic sauce. This crockpot honey garlic chicken recipe uses simple pantry ingredients like honey, soy sauce, and garlic, and it’s perfect served over rice for an easy weeknight meal.

Crockpot Honey Garlic Chicken by Tessies Table
Photo Credit: Tessie’s Table.

Everything about this recipe screams dinner made easy. You can toss everything into the slow cooker in minutes, let it work its magic, and come back to a meal that’s full of flavor. If you love this style of effortless dinner, try my Slow Cooker Butter Chicken Meatballs, Slow Cooker Bratwurst with onions and peppers, or Slow Cooker BBQ Beef next.

Why you’ll love these Crockpot Honey Garlic Chicken

  • Simple prep:
    Mix up the sauce, pour it in, and let your slow cooker do the rest. Easy no-stress dinner.
  • Amazing flavor:
  • The combination of honey, soy sauce, and garlic creates a perfect sticky glaze for the chicken.
  • Great leftovers:
  • The sauce soaks into rice or noodles even better the next day. It’s also perfect for meal prep.
Plate of Crock Pot honey garlic chicken served over fluffy white rice with steamed broccoli and sesame seed garnish.

Easy Crockpot Honey Garlic Chicken (Sticky Sauce Recipe)

This Crockpot Honey Garlic Chicken quickly became one of those recipes I go back to again and again. It’s simple, reliable, and has that perfect sweet-meets-savory flavor everyone loves. I love setting this up early in the day, knowing dinner will be ready without any last-minute stress. If you like that sweet and savory flavor, you might also like my Honey Garlic Chicken Wings or Air Fryer Honey Garlic Chicken Tenders.

Ingredients Needed for Crockpot Honey Garlic Chicken

  • Chicken thighs: Boneless and skinless, they stay juicy and soak up all that sauce.
  • Honey: Gives the sauce its sweetness and glossy finish.
  • Soy sauce: Balances the honey and adds depth.
  • Ketchup: Adds tang and a bit of color to the sauce.
  • Rice vinegar: Keeps the sauce from being too sweet.
  • Garlic: Brings that classic flavor the dish is known for.
  • Salt and pepper: Just enough to pull everything together.
  • Cornstarch and water: The secret to a thick, sticky sauce that clings to every bite.
Ingredients for Easy Crock Pot Honey Garlic Chicken.

How to make Crockpot Honey Garlic Chicken

**For more detailed instructions, please refer to the printable recipe card below.**

Raw boneless, skinless chicken thighs arranged in the bottom of a white slow cooker before sauce is added.

Place the chicken thighs in the bottom of the slow cooker.

Bowl of honey garlic sauce ingredients — soy sauce, ketchup, minced garlic, and seasonings — being whisked together.

Whisk together the honey, soy sauce, ketchup, vinegar, garlic, salt, and pepper.

Raw chicken thighs coated in honey garlic sauce before cooking inside a white crock pot.

Pour the sauce over the chicken and coat evenly. Cover and cook on low for 4 to 5 hours.

Partially cooked chicken thighs in the slow cooker as the sauce begins to bubble and thicken.

Whisk together the cornstarch and water and stir the slurry into the slow cooker.

Cooked honey garlic chicken thighs simmering in rich brown sauce inside a white slow cooker.

Cook for 30 minutes untill the sauce thickens.

Slow cooker filled with honey garlic chicken thighs topped with sesame seeds and green onions in a thick, glossy sauce.

Sprinkle Sesame seeds and green onions before serving.

Variations

  • Chicken Breasts: If you prefer using chicken breasts, they work just fine here. They’re a little leaner and thicker than thighs, so add about 30 minutes to the cooking time.
  • Spicy Honey Garlic Chicken: A drizzle of sriracha or a pinch of crushed red pepper flakes turns this into a sweet and spicy version that’s full of flavor. It’s a nice twist when you want a little heat without overpowering the sauce.
  • Ginger Honey Garlic Chicken: Fresh grated ginger adds a bit of warmth and makes the sauce taste even brighter. It’s such a simple addition but really enhances that balance of sweet and savory.
  • Veggie-Packed Version: Add broccoli florets or sliced bell peppers during the last hour of cooking for a full one-pot meal. The veggies absorb some of the sauce and make every bite more flavorful.

Serving Suggestions

  • Over Rice: I love this Crockpot Honey Garlic Chicken served over fluffy white or jasmine rice. The sauce soaks into the rice and makes it extra comforting. You can try it with Rice and Black Beans for a bit more heartiness.
  • With Noodles: This sauce clings beautifully to noodles. You can use rice noodles or even spaghetti for a quick, takeout-style dinner that everyone will love.
  • Add Some Veggies: A side of Honey Glazed Carrots or Garlic Mashed Potatoes works perfectly with the sweet and savory flavors in this dish.
  • Slow Cooker Dinner Spread: If you like to batch cook with your slow cooker consider trying Slow Cooker Sweet and Sour Meatballs or Slow Cooker Butter Chicken Meatballs for a cozy dinner table full of variety.
  • Meal Prep Lunches: This one reheats beautifully, so portion it into containers with rice or veggies for quick lunches during the week. It stays flavorful even after a few days in the fridge.
Crock Pot Honey Garlic Chicken by Tessies Table
Photo Credit: Tessie’s Table.

Storage and Freezing

  • How should I store Crockpot Honey Garlic Chicken?

    Store any leftovers in a sealed container in the refrigerator for up to four days. When reheating, warm it slowly on the stovetop or in the microwave with a splash of water to bring the sauce back to life.
  • Can I freeze Crockpot Honey Garlic Chicken?

    Yes! Let it cool completely first, then freeze it in an airtight container for up to two months. When you’re ready to enjoy it again, thaw it in the fridge overnight and reheat gently on the stove until hot and glossy.

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Close-up of tender Crock Pot honey garlic chicken coated in sticky sauce with sesame seeds and green onions.

Tips & Tricks

  • Use Chicken Thighs for the Best Texture: Thighs hold up perfectly in the slow cooker and stay juicy even after hours of cooking. They also absorb the sauce beautifully.
  • Add the Slurry Near the End: Stir in your cornstarch and water mixture during the last 30 minutes of cooking. It thickens the sauce into that glossy, sticky texture that coats the chicken perfectly.
  • Don’t Skip the Taste Test: Different brands of honey and soy sauce vary in flavor. Give your sauce a quick taste before serving and adjust if you want it a little saltier or sweeter.
  • Double the Sauce: The honey garlic sauce is irresistible, especially over rice or noodles. Double the sauce ingredients if you like things extra saucy. It reheats really well.
  • Try Other Slow Cooker Favorites: Once you fall for this one, you’ll love Slow Cooker Tortilla Soup or Slow Cooker Pumpkin Soup. Both have the same easy prep and cozy, flavorful vibe.
Recommended

More Slow Cooker Favorites

Looking for more meal inspiration?

Browse my Slow Cooker Meals or check out my Dinners for more yummy ideas.

Crock Pot Honey Garlic Chicken by Tessies Table
Photo Credit: Tessie’s Table.

FAQ

  • Can I use chicken breasts instead of thighs?
    Yes, you can. Just remember that chicken breasts are leaner and need a bit longer to cook through. Add about 30 minutes on low and check that they’re cooked before serving.
  • Can I use frozen chicken in crockpot honey garlic chicken?
    It’s best to use thawed chicken for even cooking and better texture. Frozen chicken can release extra moisture, which can thin out the sauce and affect how it thickens.
  • Can I prep this ahead of time?
    Yes! Mix the sauce ingredients the night before and refrigerate them. In the morning, pour everything into the slow cooker, and dinner is handled.
  • Can I double the recipe?
    Make sure your slow cooker isn’t more than about ¾ full so the chicken cooks evenly and the sauce thickens properly.
  • Can I cook it on high instead of low?
    You can cook it on high for 2½ to 3 hours, but low and slow makes the chicken extra tender and lets the sauce develop more flavor.
  • How do I thicken the sauce more?
    If you like a thicker sauce, add a bit more cornstarch slurry or take the lid off for the last 30 minutes so it reduces naturally.
  • What sides go best with it?
    It’s perfect served over rice, noodles, or simple sides like Orzo Pasta Salad or Cheesy Green Beans
  • What does honey garlic chicken taste like?
  • Honey garlic chicken has a balance of sweet and savory flavors, with the honey adding sweetness and the garlic and soy sauce bringing depth. As it cooks, the sauce thickens into a rich, slightly sticky glaze that’s perfect over rice.
Side view of glazed honey garlic chicken thighs on rice topped with sesame seeds and chopped green onions.
Slow cooker filled with glossy honey garlic chicken thighs garnished with sesame seeds and green onions, surrounded by bowls of rice, egg rolls, and dumplings.
Print

Crock Pot Honey Garlic Chicken

Sweet and savory Crock Pot Honey Garlic Chicken made with tender boneless thighs in a sticky sauce thats perfect for busy nights!
Course Main Course
Cuisine American, Asian
Keyword Comfort Food, Easy, Family Meals, Slow Cooker, Take Out
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 6
Calories 305kcal

Equipment

Ingredients

  • 2 pounds boneless skinless chicken thighs
  • ½ cup honey
  • ⅓ cup low-sodium soy sauce
  • ¼ cup ketchup
  • 2 tablespoons rice vinegar or apple cider vinegar
  • 4 cloves garlic minced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water

Instructions

  • Place the chicken thighs in the bottom of the slow cooker.
  • Whisk together the honey, soy sauce, ketchup, vinegar, garlic, salt, and pepper in a small bowl.
  • Pour the sauce over the chicken thighs, spreading it around to coat evenly.
  • Cover and cook on low for 4 to 5 hours or until the chicken is tender and fully cooked through.
  • In the last 30 minutes of cooking, whisk together the cornstarch and water to make a slurry.
  • Stir the slurry into the sauce in the slow cooker and continue cooking uncovered for the remaining time to let the sauce thicken.
  • Once done, you can sprinkle with the chicken with sesame seeds and green onions before serving.
  • Serve the chicken with a generous spoonful of the sauce over the top.

Nutrition

Calories: 305kcal | Carbohydrates: 29g | Protein: 36g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 91mg | Sodium: 878mg | Potassium: 673mg | Fiber: 0.3g | Sugar: 25g | Vitamin A: 52IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 2mg

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]]> https://tessiestable.com/crockpot-honey-garlic-chicken/feed/ 8 Honey Garlic Chicken Wings https://tessiestable.com/honey-garlic-chicken-wings/ https://tessiestable.com/honey-garlic-chicken-wings/#respond Tue, 07 Jan 2025 13:00:00 +0000 https://tessiestable.com/?p=86587

There’s nothing like biting into a crispy chicken wing coated in sticky, garlicky, honey goodness....

The post Honey Garlic Chicken Wings appeared first on Tessie's Table.

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There’s nothing like biting into a crispy chicken wing coated in sticky, garlicky, honey goodness. These wings are baked to golden perfection, then tossed in a sauce that’s the perfect balance of sweet and savory. Whether it’s a game day snack or a Friday night dinner, these honey garlic chicken wings always bring the flavor without much effort.

Honey Garlic Chicken Wings by Tessie's Table.
Photo Credit: Tessies Table.

Honey Garlic Chicken Wings are one of those recipes that can do it all, appetizer, snack, or even the main event with a side of Onion Rings. They’re baked (no messy frying here), so you can whip them up with minimal cleanup. Plus, the sauce is completely customizable, so you can adjust the sweetness or even spice things up if you’re feeling bold.

Why you’ll love these Honey Garlic Chicken Wings

  • No-Fuss Baking:
  • No fryer, no mess, just pop them in the oven, and you’re halfway there.
  • The Sauce Is Everything:
  • Sweet, sticky, garlicky, and completely irresistible. You’ll want to put it on everything.
  • Perfect for Any Occasion:
  • Whether you’re hosting friends or treating yourself, these wings are always a hit.
A plate full of honey garlic chicken wings with green onions on top.

Sticky, Sweet, and Totally Saucy

Let me tell you, these wings are a total game-changer. Once you’ve had a bite of that sticky honey-garlic glaze clinging to crispy, golden-brown edges, there’s no going back. They’ve officially set the bar for all other wings in my life. Another flavor-packed favorite is my Buffalo Chicken Meatballs. These two are great for sharing on gameday or family parties.

Ingredients Needed for Honey Garlic Chicken Wings

  • Chicken Wings: These are the perfect size for snacking and cook up quickly. Frozen wings work too, just make sure they’re thawed and patted dry.
  • Ketchup: Adds a tangy base to the sauce and helps give it that signature red glaze.
  • Water: Keeps the sauce thin enough to coat the wings evenly.
  • Soy Sauce: Brings that salty, umami kick. Go for low-sodium to keep things balanced.
  • Honey: Sweet and sticky, it’s the star of the show here.
  • Rice Vinegar: A little tang to balance the sweetness.
  • Sesame Oil: Adds depth and a hint of nuttiness.
  • Garlic: Fresh garlic is key for that bold, aromatic flavor.Green Onions: A pop of freshness to finish the dish.
  • Sesame Seeds: A sprinkle of these adds crunch and makes the wings look extra fancy.
Ingredients for Honey Garlic Chicken Wings.

How to make Honey Garlic Chicken Wings

**For more detailed instructions, please refer to the printable recipe card below.**

Raw Chicken wings in a casserole dish.

Arrange the wings in a baking dish in a single layer.

The sauce for honey garlic chicken wings being cooked in a pot.

Mix all the sauce ingredients in a small pot until smooth.

Half the sauce poured over the raw chicken wings in the casserole dish.

Pour half the sauce over the wings and coat them well. Bake the wings for 30 minutes.

Cooked chicken wings in a casserole with the honey garlic sauce seing brushed on.

Flip the wings over and bake for another 30. Brush the remaining sauce over the wings before serving.

Variations

  • Add Some Heat: If you love a bit of spice, mix a teaspoon of sriracha or red pepper flakes into the sauce. It adds a fiery kick that pairs beautifully with the sweetness of the honey. You can adjust the amount based on your heat tolerance, but just a little goes a long way in making these wings extra bold.
  • Go Teriyaki: For a tropical twist, replace the honey with brown sugar and stir in a splash of pineapple juice. This variation gives the wings a sweet and tangy flavor that feels like a trip to the islands. Sprinkle some toasted sesame seeds on top to complete the teriyaki vibe.
  • Extra Garlic: Garlic lovers, this one’s for you! Double the minced garlic in the sauce to amp up the flavor. The extra garlic gives the sauce a stronger, more robust taste, making each bite even more irresistible.
  • Citrusy Twist: Brighten things up with a splash of lime or orange juice in the sauce. The citrus adds a fresh, tangy element that cuts through the sweetness, making the wings feel lighter and more refreshing. This is perfect for summer gatherings or when you want a zesty punch.
  • Herby Finish: Switch up the garnish by using fresh cilantro or parsley instead of green onions. These herbs bring a pop of color and a fresh, earthy flavor that complements the sticky glaze. It’s a simple way to elevate the dish and give it a new twist.

Serving Suggestions

  • Over Rice: Serve the wings over a bed of steamed white or jasmine rice; the rice absorbs all the extra sauce, turning it into a flavorful and satisfying meal. For a balanced dinner, add stir-fried vegetables like broccoli or snap peas on the side.
  • As a Party Appetizer: Pile the wings onto a large platter and set out plenty of napkins. Things are going to get deliciously messy. Serve alongside some Loaded Tater Tots and Beef Nachos for the ultimate party spread.
  • With Veggies: Pair the wings with roasted vegetables like Honey Glazed Carrots, Broccoli Casserole, or Roasted Brussels Sprouts adding texture and balance to your meal.
  • On a Salad: Shred the meat off the wings and toss it with fresh greens like romaine or spinach. Add crunchy cucumbers, shredded carrots, and a sprinkle of sesame seeds. Use any leftover sauce as a dressing to tie it all together for a light yet flavorful dish.
  • With Sliders: Pair these wings with mini burger sliders for the ultimate comfort food combination. The savory beef sliders balance out the sweetness of the wings, making them a fantastic addition to game-day spreads or casual dinners.
Honey Garlic Chicken Wings by Tessie's Table.
Photo Credit: Tessies Table.

Storage and Freezing

  • How should I store Honey Garlic Chicken Wings?

    Store leftover wings in an airtight container in the fridge for up to 3 days. Reheat in the oven to crisp them up again.
  • Can I freeze Honey Garlic Chicken Wings?

    Let the wings cool completely, then freeze them in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge and reheat at 375°F until hot and crispy.

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Share now!
A honey garlic chicken wing being picked up by a hand with pale pink nail varnish.

Tips & Tricks

  • Dry Wings = Crispy Wings: Patting the wings dry before baking is crucial for achieving that crispy texture. Moisture on the surface will steam the wings instead of roasting them, so take the time to blot them thoroughly with paper towels.
  • Preheat the Baking Dish: If you’re using a metal baking dish, preheating it in the oven creates a hot surface that helps crisp up the bottom of the wings. It’s an easy way to ensure even cooking without extra effort.
  • Thicken That Sauce: Don’t skip the step of heating the sauce on the stove. It thickens as it cooks, becoming glossy and perfect for coating the wings. Stir constantly to avoid burning and achieve a smooth, rich consistency.
  • Flip for Even Cooking: Flipping the wings halfway through ensures they crisp up evenly on all sides. This simple step also helps caramelize the sauce for that sticky, golden finish everyone loves.
  • Sauce on the Side: Keep some extra sauce on the side if you’re serving these at a party. Guests can use it for dipping or drizzling over their wings. It’s also fantastic as a topping for rice or veggies, so make a little extra if you can!
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Honey Garlic Chicken Wings by Tessie's Table.
Photo Credit: Tessies Table.

FAQ

  • Can I use drumsticks instead of wings? Yes; drumsticks work well, but they’re larger, so you’ll need to bake them for a bit longer. Use a meat thermometer to ensure they reach an internal temperature of 165°F for safe eating.
  • What can I use instead of rice vinegar? Apple cider vinegar or white vinegar are great substitutes. Both will add the tangy balance the sauce needs without compromising the flavor. Use the same amount and adjust to taste if necessary.
  • Can I air-fry these? Absolutely! Air frying gives the wings an even crispier texture without much added oil. Preheat your air fryer to 400°F and cook the wings for 20-25 minutes, flipping them halfway through for even cooking.
  • What’s the best way to reheat them? To reheat, bake the wings in a 375°F oven for about 10 minutes. This method restores their crispiness without drying them out. Avoid microwaving, as it can make them soggy.
  • How do I make the sauce spicier? Stir in a teaspoon of hot sauce, sriracha, or red pepper flakes to give the sauce a spicy kick. Adjust the heat level to suit your taste, and for an extra punch, add freshly minced chili peppers.
  • Can I marinate the wings ahead of time? Yes; toss the wings in half the sauce and let them marinate in the fridge for up to 4 hours. This infuses the meat with flavor. Pat them dry before baking to ensure they still crisp up nicely.
  • Why aren’t my wings crispy? If your wings aren’t crisping up, check that you’ve dried them well before baking. Also, avoid overcrowding the baking dish, as this can create steam and prevent the wings from roasting properly.
  • Can I double the recipe? Definitely! Use two baking dishes to avoid overcrowding, which can affect how evenly the wings cook. Rotate the pans in the oven halfway through for the best results.
  • Can I use boneless wings? Yes; boneless wings cook faster, so check them after 20-25 minutes. They’re also a great option for parties since they’re easier to eat and just as delicious.
A plate full of honey garlic chicken wings with green onions on top.
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Honey Garlic Chicken Wings Recipe

Sticky Honey Garlic Chicken Wings are baked to perfection with a flavorful sauce. Easy to make, perfect for snacks, dinners, or sharing.
Course Appetizer
Cuisine American
Keyword Crispy, Game Day Snacks, One Pan, Party Food
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 4
Calories 405kcal

Equipment

Ingredients

  • 2 pounds chicken wingettes
  • ¼ cup ketchup
  • ¼ cup water
  • ⅓ cup low-sodium soy sauce
  • ¼ cup honey
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon sesame oil
  • 3 garlic cloves minced
  • 1 tablespoon sliced green onions for garnish
  • 2 teaspoons sesame seeds for garnish

Instructions

  • Preheat the oven to 400°F.
  • Place the chicken wings in a 9×13 baking dish and spread them out evenly. Set aside.
  • Mix the sauce: Combine ketchup, water, soy sauce, honey, rice vinegar, sesame oil, and minced garlic in a small pot. Stir well to combine. No need to heat it yet.
  • Pour half the sauce over the chicken, making sure each piece is coated. Set the remaining sauce aside for later.
  • Bake for 30 minutes. Flip the wings over and bake for another 30 minutes, or until the wings are golden and crispy.
  • Thicken the sauce: While the wings finish baking, cook the remaining sauce in the pot over medium heat for 2–3 minutes, stirring occasionally, until it thickens slightly.
  • Baste the wings: Remove the wings from the oven and brush them generously with the thickened sauce.
  • Let the wings rest for 10 minutes to soak up the flavor.
  • Garnish and serve: Sprinkle the wings with sliced green onions and sesame seeds before serving.

Nutrition

Calories: 405kcal | Carbohydrates: 24g | Protein: 25g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 94mg | Sodium: 993mg | Potassium: 337mg | Fiber: 0.4g | Sugar: 21g | Vitamin A: 272IU | Vitamin C: 3mg | Calcium: 40mg | Iron: 2mg

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]]> https://tessiestable.com/honey-garlic-chicken-wings/feed/ 0 Slow Cooker Sweet and Sour Meatballs https://tessiestable.com/slow-cooker-sweet-and-sour-meatballs/ https://tessiestable.com/slow-cooker-sweet-and-sour-meatballs/#comments Wed, 18 Sep 2024 13:00:00 +0000 https://tessiestable.com/?p=84262

These Slow Cooker Sweet and Sour Meatballs combine that classic mix of tangy, sweet, and...

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These Slow Cooker Sweet and Sour Meatballs combine that classic mix of tangy, sweet, and savory flavors. With pineapple chunks, tender bell peppers, and a rich, flavorful sauce, this dish is easy to make and perfect for busy nights. If you’re planning a cozy family dinner or looking for a crowd-pleaser for a gathering, this recipe checks all the boxes.

Slow Cooker Sweet and Sour Meatballs by Tessie's Table.
Photo Credit: Tessie’s Table.

Sweet and sour meatballs are a staple for quick, no-fuss meals that still deliver on flavor. They’re perfect for game days, potlucks, or even as an appetizer if you’re hosting. The beauty of this dish is in its simplicity. Toss everything in the slow cooker, and let it work its magic while you carry on with your day. It’s a meal that hits the spot on a cool fall evening or a mid-summer party.

Why you’ll love these Slow Cooker Sweet and Sour Meatballs

  • Quick to Prep:
  • With just a handful of ingredients, this recipe comes together in no time. Throw everything in the slow cooker, set it, and forget it until dinnertime.
  • Bold Flavors:
  • The sweet and tangy combination of pineapple, brown sugar, and vinegar, along with savory meatballs, creates a delicious balance of flavors in every bite.
  • Great for Any Occasion:
  • Whether it’s a weeknight meal, family gathering, or a party, these meatballs are always a hit and easy to adjust for any crowd size.
Up close photo ofFully cooked sweet and sour meatballs in a slow cooker.

Busy Night Favorite

This sweet and sour meatball dish is such a lifesaver on busy nights. The balance of tangy, sweet, and savory flavors makes it an easy go-to when I need a meal that’s quick but still feels special. The sauce perfectly coats the meatballs, and the pineapple and bell peppers add a refreshing twist. I love serving it over rice or noodles, making it a favorite for those nights when time is short but we still want something tasty.

Ingredients Needed for Slow Cooker Sweet and Sour Meatballs

  • Frozen Meatballs: Using pre-cooked frozen meatballs saves time and effort. They absorb all the flavors of the sauce as they cook.
  • Pineapple Chunks: Pineapple brings that essential sweetness and a pop of fresh flavor to the dish. The juice is used to balance the tanginess.
  • Bell Peppers: Brightly colored bell peppers add texture and a bit of crunch, making the dish more dynamic.
  • Brown Sugar: Adds sweetness and depth to the sauce.
  • Rice Vinegar: This gives the sauce its signature tangy bite.
  • Ketchup: Ketchup gives the sauce a rich base with a hint of sweetness and acidity.
  • Soy Sauce: Adds a touch of savory flavor, balancing the sweet and sour.
  • Cornstarch: Helps thicken the sauce, making it cling perfectly to the meatballs and veggies.
Ingredients needed to make Slow Cooker Sweet and Sour Meatballs.

How to make Slow Cooker Sweet and Sour Meatballs

**For more detailed instructions, please refer to the printable recipe card below.**

Overhead of frozen meatballs in a slow cooker.

Add the frozen meatballs to the Slow Cooker.

Peppers and pineapples in a slow cooker.

Add the bell peppers, and pineapple chunks on top of the meatballs.

Ingredients in a bowl to make the sweet and sour sauce.

In a separate bowl, whisk together the pineapple juice, brown sugar, vinegar, ketchup, soy sauce, water, and cornstarch until smooth.

Veggies in a slow cooker with the sauce poured over.

Pour the sauce over the meatballs and veggies, making sure everything is coated

Fully cooked sweet and sour meatballs in a slow cooker.

Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the meatballs are heated through and the sauce has thickened.

Variations

  • Spicy Kick: Add a few teaspoons of sriracha or chili flakes to the sauce for a spicy version of these meatballs.
  • Hawaiian Style: Throw in some chunks of ham or spam for a more tropical twist that pairs perfectly with the pineapple.
  • Veggie Packed: Want to sneak in more veggies? Add broccoli florets, carrots, or even snap peas during the last hour of cooking for extra crunch.
  • Teriyaki Twist: Swap out the sweet and sour sauce for teriyaki sauce, and use sesame seeds and green onions as a garnish for a different flavor profile.

Serving Suggestions

  • Over Rice: Serve these meatballs with steamed jasmine or basmati rice to soak up all that extra sauce.
  • With Noodles: Pair them with lo mein or even spaghetti for a fusion twist that turns it into a hearty meal.
  • As Appetizers: Skewer each meatball with a toothpick, and they make great party snacks or appetizers for gatherings.
  • In a Sandwich: Pile the meatballs and peppers into a sub roll for an easy and flavorful sandwich option.
  • Over Stir-Fried Veggies: For a lighter option, serve the meatballs over stir-fried broccoli, snap peas, and carrots.

Storage and Freezing

  • How should I store Slow Cooker Sweet and Sour Meatballs?

    Leftover meatballs can be stored in an airtight container in the fridge for up to 3 days. Reheat them in the microwave or on the stovetop with a bit of extra sauce to prevent them from drying out.
  • Can I freeze Slow Cooker Sweet and Sour Meatballs?

    These meatballs freeze well. Once cooled, transfer them (with the sauce) to a freezer-safe container and freeze for up to 3 months. To reheat, thaw overnight in the fridge and warm on the stovetop or microwave.

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A bowl of sweet and sour meatballs and rice with vegetables.

Tips & Tricks

  • Pre-Make the Sauce: If you’re short on time, you can mix the sauce ingredients the night before and store it in the fridge. In the morning, just pour it over the meatballs and start cooking.
  • Thicken the Sauce: For an even thicker sauce, you can remove the lid during the last 30 minutes of cooking to let the liquid evaporate and concentrate.
  • Use Fresh Pineapple: Fresh pineapple gives an extra burst of flavor and a bit more texture to the dish. You’ll just need to add some extra juice or water to balance out the liquid.
  • Keep an Eye on the Cooking Time: If you’re using smaller or homemade meatballs, they might cook faster. Check them after about 2 hours on high or 3-4 hours on low.
  • Double the Recipe: Got a crowd? You can easily double this recipe to feed a bigger group. Just be sure to use a larger slow cooker to fit everything.
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Slow Cooker Sweet and Sour Meatballs by Tessie's Table.
Photo credit: Tessie’s Table.

FAQ

  • Can I use homemade meatballs? Yes, just make sure to brown them in a pan first to avoid them falling apart in the slow cooker.
  • Can I substitute fresh pineapple for canned? Absolutely! Fresh pineapple works well and adds even more flavor. You’ll need to add some extra juice or water to keep the sauce balanced.
  • What can I use instead of rice vinegar? Apple cider vinegar is a great substitute if you don’t have rice vinegar on hand. It provides a similar tangy flavor.
  • Can I make this dish in advance? Yes, you can make it ahead of time and reheat it when you’re ready to serve. The flavors only get better as they sit.
  • Can I cook this on the stovetop instead of a slow cooker? Yes, you can simmer the meatballs and sauce in a large pot on medium heat for about 30 minutes until everything is heated through.
  • What other vegetables can I add to the dish? Broccoli, snap peas, and carrots are great additions to bulk up the meal.
  • How do I prevent the sauce from being too thin? The cornstarch should help thicken the sauce, but if you find it too thin, try removing the lid during the last 30 minutes of cooking.
Slow Cooker Sweet and Sour Meatballs by Tessie's Table.
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Slow Cooker Sweet and Sour Meatballs

Sweet and sour slow cooker meatballs with pineapple and bell peppers. Easy to make, delicious to eat, perfect for dinner or your next party!
Course Appetizer, Main Course
Cuisine American, Chinese
Keyword Crock Pot, Easy, Holidays, Homemade, Kid Friendly, Slow Cooker
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 6
Calories 449kcal

Equipment

Ingredients

  • 24 oz bag of frozen meatballs (fully cooked) 24 oz
  • 1 pineapple chunks (drained, reserve the juice) 20 oz can
  • 1 cup bell peppers sliced (any color)
  • 3/4 cup brown sugar
  • 1/2 cup rice vinegar or apple cider vinegar
  • 1/2 cup ketchup
  • 3 tablespoons soy sauce
  • 1/4 cup water
  • 2 tablespoons cornstarch

Instructions

  • Add the frozen meatballs, bell peppers, and pineapple chunks to your slow cooker.
  • In a large bowl, whisk together the reserved pineapple juice, brown sugar, vinegar, ketchup, soy sauce, water, and cornstarch until smooth.
  • Pour the sauce mixture over the meatballs, bell peppers, and pineapple chunks, stirring to coat everything evenly.
  • Cover and cook on low for 4-5 hours, or on high for 2-3 hours, until the meatballs are heated through, the peppers are tender, and the sauce has thickened.

Nutrition

Calories: 449kcal | Carbohydrates: 37g | Protein: 21g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 82mg | Sodium: 757mg | Potassium: 490mg | Fiber: 1g | Sugar: 32g | Vitamin A: 888IU | Vitamin C: 33mg | Calcium: 47mg | Iron: 2mg

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]]> https://tessiestable.com/slow-cooker-sweet-and-sour-meatballs/feed/ 2 Beef and Broccoli Stir-Fry https://tessiestable.com/beef-and-broccoli-stir-fry/ https://tessiestable.com/beef-and-broccoli-stir-fry/#comments Mon, 16 Sep 2024 13:00:00 +0000 https://tessiestable.com/?p=84172

This Extra Saucy Beef and Broccoli Stir-Fry is perfect for busy nights when you want...

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This Extra Saucy Beef and Broccoli Stir-Fry is perfect for busy nights when you want a delicious meal fast. Tender beef and crisp broccoli are coated in a flavorful, extra saucy mix of soy, hoisin, and oyster sauce. It comes together in just 30 minutes and will quickly become a weeknight favorite.

Stir-fry dishes are a lifesaver when you need something fast yet satisfying. This beef and broccoli version is packed with flavor, and the extra saucy outcome makes it ideal for serving over rice or noodles. It’s easy to scale up for a crowd or customize with your favorite vegetables or proteins.

Why you’ll love this Beef and Broccoli Stir-Fry

  • Extra Saucy Goodness:
  • The rich and thick sauce ensures every bite is packed with flavor, making it perfect for serving over rice or noodles.
  • Quick and Easy:
  • With just a few simple steps and ingredients, you can have a delicious dinner on the table in 30 minutes.
  • Versatile and Customizable:
  • Swap out the broccoli for your favorite veggies or use chicken instead of beef for a different twist on this classic dish.

Takeout at Home

I’ve always loved extra sauce on my stir-fries, especially when it soaks into the rice!! Chinese takeout has been something we looked forward to as a family, so I wanted to create a version at home that’s quick, easy, and just as tasty. With this extra saucy beef and broccoli stir-fry, we can enjoy those takeout-style flavors any night of the week, with plenty of sauce to satisfy everyone!

Ingredients Needed for Beef and Broccoli Stir-Fry

  • Your Favorite Beef To Stir-Fry (such as flank steak, sirloin, or ribeye): Any of these will offer a tender bite when sliced thinly and cooked quickly. Make sure to slice against the grain for the best texture.
  • Broccoli: Adds a crunchy contrast to the tender beef and absorbs the savory sauce beautifully.
  • Soy Sauce, Oyster Sauce, and Hoisin Sauce: The trifecta of flavor, these sauces create a deep, savory base for the stir-fry.
  • Garlic and Ginger: Aromatics that add depth and a subtle spice to the dish. Ground ginger can be substituted if fresh ginger isn’t available.
  • Cornstarch: Used to tenderize the beef and thicken the sauce.
  • Brown Sugar: Adds a hint of sweetness to balance the savory elements.
  • Sesame Oil: A finishing touch that adds a nutty aroma and richness to the dish.

How to make Beef and Broccoli Stir-Fry

**For more detailed instructions, please refer to the printable recipe card below.**

Toss the beef slices with 1 tablespoon of cornstarch.

Whisk together the soy sauce, oyster sauce, hoisin sauce, beef broth, brown sugar, and remaining cornstarch.

Stir-fry the broccoli for 2-3 minutes.

Stir-fry the beef for 3-4 minutes until browned and add garlic and ground ginger.

Return broccoli to the pan, pour in the sauce.

Stir until thickened, about 3-4 minutes.

Variations

  • Chicken and Broccoli: Switch things up by using thin slices of chicken breast instead of beef.
  • Mushroom Stir-Fry: Add some mushrooms for a rich, earthy twist.
  • Spicy Kick: Want more heat? Toss in some sriracha or red pepper flakes for a spicy punch.
  • Vegetarian: Swap the beef for tofu or tempeh to keep it plant-based but still delicious.
  • Low-Sodium: Use low-sodium soy sauce and skip the oyster sauce for a lighter option.

Serving Suggestions

  • Serve with Rice: Steamed jasmine rice is the go-to option, soaking up all that flavorful sauce and making each bite extra satisfying.
  • Try with Noodles: Stir-fried noodles are a hearty option, perfect for pairing with the saucy beef and broccoli.
  • Pair with Dumplings: Steamed dumplings or crispy spring rolls make a great side dish for a full meal experience.
  • Add a Fresh Salad: A cool cucumber salad brings a refreshing crunch and balances the savory stir-fry.
  • Top with an Egg: A fried egg adds extra protein, and the runny yolk mixes perfectly with the rich sauce.

Storage and Freezing

  • How should I store Beef and Broccoli Stir-Fry?

    Store any leftovers in an airtight container in the fridge for up to 3 days. When ready to eat, reheat gently in a pan over low heat, adding a splash of water if needed to loosen the sauce.
  • Can I freeze Beef and Broccoli Stir-Fry?

    This dish isn’t ideal for freezing due to the broccoli, which can become mushy. However, you can freeze the beef on its own before adding the broccoli. Simply defrost and stir-fry with fresh broccoli when you’re ready to enjoy.

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Tips & Tricks

  • Slice Beef Thinly: Slicing the beef thinly against the grain ensures it cooks quickly and remains tender.
  • Prep Everything Before Cooking: Stir-fries cook quickly, so have all ingredients prepped and ready to go.
  • Don’t Overcrowd the Pan: Stir-fry in batches if needed to ensure even cooking.
  • Adjust Sauce Consistency: If the sauce is too thick, add a little more water or beef broth.
  • Use Fresh Garlic: Fresh garlic adds the best flavor, but you can substitute with garlic powder in a pinch.
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FAQ

  • What is the best beef to use for stir-frying?
  • Flank Steak: Flank steak is a go-to for stir-fries because it’s lean but still packs a ton of flavor. When you slice it thinly and against the grain, it stays nice and tender, perfect for quick cooking.
  • Sirloin: Sirloin is another excellent choice, offering a great balance of tenderness and flavor. It’s a bit more affordable than ribeye and works beautifully in a stir-fry. Just be sure to slice it thin for the best texture!
  • Ribeye: If you’re looking for something a little richer, ribeye is the way to go. It’s more marbled, so you get that extra burst of flavor and tenderness. Great for when you want a more indulgent stir-fry!
  • Skirt Steak: A bit more budget-friendly, skirt steak is full of flavor. Like flank steak, it’s important to slice it thin and against the grain to keep it from being tough.
  • What can I use instead of cornstarch?
    You can use arrowroot powder or tapioca starch as a substitute for cornstarch.
  • Can I add other vegetables?
    Absolutely! Bell peppers, snap peas, or carrots would be great additions to this stir-fry.
  • Can I make this ahead of time?
    You can prep the ingredients ahead of time, but it’s best to cook the stir-fry just before serving for the freshest taste.
  • What’s the best way to reheat leftovers?
    Reheat in a pan over low heat, adding a splash of water or broth to loosen the sauce if necessary.
  • Can I use frozen broccoli?
    Yes, just make sure to thaw and drain it well before cooking to avoid excess moisture.
  • How can I make the dish spicier?
    Add red pepper flakes, sriracha, or a dash of chili oil to the sauce for some heat.
Beef and Broccoli by Tessie's Table.
Print

Beef and Broccoli Stir-Fry

This Extra Saucy Beef and Broccoli Stir-Fry is a quick and easy dinner option packed with flavor. With tender beef, crunchy broccoli, and a rich, velvety sauce, it’s perfect for a cozy family dinner.
Course Main Course
Cuisine Asian, Chinese
Keyword One Pan, Quick, Sauce, Stir Fry
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 390kcal

Equipment

Ingredients

  • 1 lb Your favorite beef to stir-fry (such as flank steak, sirloin, or ribeye) cut into thin slices against the grain
  • 4 cups broccoli florets
  • 2 tablespoons vegetable oil divided
  • 3 cloves garlic minced
  • ½ teaspoon ground ginger
  • ¼ cup soy sauce
  • ¼ cup oyster sauce
  • ¼ cup hoisin sauce
  • ¼ cup beef broth or water
  • 2 tablespoons cornstarch divided
  • 1 tablespoon brown sugar
  • 1 teaspoon sesame oil
  • ¼ cup water for stir-frying broccoli
  • Sesame seeds and sliced green onions optional, for garnish

Instructions

  • Prepare the Beef: In a bowl, toss the beef slices with 1 tablespoon of cornstarch until evenly coated. Set aside.
  • Make the Sauce: In a separate bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, beef broth, brown sugar, and the remaining 1 tablespoon of cornstarch. Set aside.
  • Cook the Broccoli: Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat. Add the broccoli and stir-fry for about 2-3 minutes. Add 1/4 cup of water to the pan, cover, and let the broccoli steam for an additional 2 minutes until tender-crisp. Remove the broccoli from the pan and set aside.
  • Stir-Fry the Beef: In the same pan, add the remaining 1 tablespoon of vegetable oil. Add the beef slices and stir-fry until browned, about 3-4 minutes. Be careful not to overcook the beef.
  • Add Garlic and Ginger: Add the minced garlic and ginger to the pan with the beef and stir-fry for an additional 30 seconds until fragrant.
  • Combine with Broccoli and Sauce: Return the broccoli to the pan with the beef. Pour the sauce over the beef and broccoli, stirring constantly. Continue to cook for 3-4 minutes until the sauce thickens and coats everything nicely.
  • Finish with Sesame Oil: Drizzle the sesame oil over the stir-fry and give it one last stir.
  • Serve: Serve the extra saucy beef and broccoli stir-fry over steamed rice or noodles. Garnish with sesame seeds and sliced green onions if desired.

Nutrition

Calories: 390kcal | Carbohydrates: 24g | Protein: 27g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 1664mg | Potassium: 748mg | Fiber: 3g | Sugar: 9g | Vitamin A: 583IU | Vitamin C: 82mg | Calcium: 83mg | Iron: 4mg

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