12 Easy Asian Dinner Recipes

When you're yearning for something more exciting than your usual dinner rotation, these Asian-inspired recipes will transform your weeknight meals. You'll discover how to create restaurant-quality dishes using ingredients you can find at most grocery stores. From a 15-minute chicken stir-fry to simple pad thai, each recipe comes with clear instructions that'll help you master essential Asian cooking techniques. Ready to explore these satisfying dishes that'll expand your culinary horizons?

15-Minute Chicken Stir-Fry

A quick and versatile chicken stir-fry is a go-to meal for busy weeknights when you need something satisfying but don't have hours to spend in the kitchen. This dish combines tender chicken pieces with crisp vegetables in a savory sauce that perfectly coats each ingredient.

The beauty of this Minute Chicken Stir-Fry lies in its adaptability – you can use whatever vegetables you have on hand, and the sauce can be adjusted to suit your taste preferences. The key is having all ingredients prepped before you start cooking, as the actual cooking process happens quickly over high heat.

• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 cups mixed vegetables (bell peppers, broccoli, carrots, snap peas)
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 2 tablespoons vegetable oil
• 1 tablespoon cornstarch
• 1/4 cup water
• Salt and pepper to taste
• Green onions for garnish

Heat vegetable oil in a large wok or skillet over high heat. Add chicken pieces and cook until golden brown, about 4-5 minutes. Remove chicken and set aside. In the same pan, add garlic and ginger, stir-frying for 30 seconds until fragrant. Add vegetables and stir-fry for 2-3 minutes until crisp-tender.

Return chicken to the pan. Mix soy sauce, oyster sauce, sesame oil, water, and cornstarch in a small bowl. Pour sauce mixture over the chicken and vegetables, stirring constantly until the sauce thickens and coats everything evenly, about 1-2 minutes. Garnish with green onions and serve hot over rice.

For best results, make sure your pan is very hot before starting and don't overcrowd it – cook in batches if necessary. Cutting all ingredients to similar sizes ensures even cooking. The cornstarch can be adjusted to make the sauce thicker or thinner according to preference, and the vegetable combinations can be changed based on what's available in your kitchen.

Quick Beef and Broccoli

Quick Beef and Broccoli is a classic Chinese-American dish that combines tender slices of beef with crisp-tender broccoli in a savory brown sauce. This popular stir-fry has become a staple in Asian cuisine, offering a perfect balance of protein and vegetables in a dish that can be prepared in under 30 minutes.

The key to successful beef and broccoli lies in the preparation of the ingredients and the timing of the cooking process. The beef should be sliced thinly against the grain for maximum tenderness, while the broccoli needs to be cut into uniform pieces to ensure even cooking. The sauce brings everything together with a rich combination of soy sauce, oyster sauce, and other Asian seasonings.

Ingredients:

• 1 pound flank steak, sliced thin against the grain
• 4 cups broccoli florets
• 3 tablespoons vegetable oil
• 4 cloves garlic, minced
• 1/4 cup soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon cornstarch
• 1/2 cup beef broth
• 1 tablespoon brown sugar
• 1 teaspoon sesame oil
• 1/2 teaspoon ground ginger
• White rice for serving

Start by mixing the sauce ingredients in a bowl: soy sauce, oyster sauce, beef broth, brown sugar, and cornstarch. Stir until the cornstarch is completely dissolved. Heat your wok or large skillet over high heat, add vegetable oil, and sear the beef in batches until browned, about 2-3 minutes per batch. Remove the beef and set aside.

In the same pan, add the broccoli and stir-fry for 2 minutes. Add garlic and ginger, cooking for another 30 seconds until fragrant. Return the beef to the pan, pour in the sauce mixture, and cook while stirring until the sauce thickens and coats all ingredients evenly, about 2-3 minutes. Finish with a drizzle of sesame oil before serving over rice.

For best results, freeze the beef for 15-20 minutes before slicing to make it easier to cut thin, uniform pieces. Avoid overcrowding the pan when cooking the beef, as this will cause it to steam rather than sear. If you prefer softer broccoli, consider blanching it briefly before stir-frying, or add a few tablespoons of water to the pan and cover it briefly during cooking to steam the vegetables.

Easy Vegetable Lo Mein

Vegetable Lo Mein is a classic Chinese noodle dish that combines chewy wheat noodles with stir-fried vegetables in a savory sauce. This versatile recipe can be prepared in under 30 minutes, making it perfect for busy weeknight dinners or when you're craving a quick Asian-inspired meal.

The key to successful lo mein lies in the preparation and timing. Having all ingredients ready before cooking ensures the vegetables maintain their crispness while the noodles achieve the perfect texture. The sauce, a balanced blend of soy sauce, sesame oil, and other Asian condiments, brings all the elements together into a harmonious dish.

Cook the noodles according to package instructions until al dente. While the noodles cook, combine soy sauce, dark soy sauce, sesame oil, sugar, and white pepper in a small bowl to make the sauce. Heat vegetable oil in a large wok or skillet over high heat. Add garlic and stir-fry for 30 seconds until fragrant. Add carrots, bell peppers, and mushrooms, cooking for 2-3 minutes. Add cabbage and continue stir-frying for another 2 minutes.

Add the cooked noodles to the wok along with the prepared sauce. Toss everything together, ensuring the noodles are evenly coated. Add bean sprouts and green onions, cooking for an additional minute until the bean sprouts are slightly softened but still crisp.

For best results, avoid overcooking the vegetables to maintain their crunch and bright colors. The noodles can be prepared ahead of time and rinsed with cold water to prevent sticking, then tossed with a small amount of oil. If the noodles seem dry during cooking, add a splash of the noodle cooking water to help create a silkier sauce.

Ingredients:

• 8 oz lo mein noodles or wheat noodles
• 2 carrots, julienned
• 2 cups shredded cabbage
• 1 red bell pepper, sliced
• 8 oz mushrooms, sliced
• 2 cups bean sprouts
• 3 green onions, chopped
• 3 cloves garlic, minced
• 2 tablespoons vegetable oil
• 1/4 cup soy sauce
• 2 tablespoons dark soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon sugar
• 1/2 teaspoon white pepper

Simple Shrimp Fried Rice

Simple Shrimp Fried Rice is a classic Asian dish that transforms leftover rice into a flavorful, protein-rich meal. The combination of tender shrimp, fluffy rice, and colorful vegetables creates a balanced dish that's both satisfying and easy to prepare.

The key to successful fried rice lies in using day-old rice, as freshly cooked rice contains too much moisture and can become mushy when fried. This recipe incorporates basic Asian seasonings and can be customized with different proteins or vegetables based on preference.

Ingredients:

• 4 cups cooked white rice (day-old)
• 1 pound medium shrimp, peeled and deveined
• 3 tablespoons vegetable oil
• 2 eggs, beaten
• 1 cup frozen peas and carrots
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1/4 teaspoon white pepper
• 2 green onions, chopped
• Salt to taste

Heat vegetable oil in a large wok or skillet over medium-high heat. Cook shrimp until pink, remove and set aside. In the same pan, scramble eggs and set aside. Sauté onions and garlic until fragrant, add frozen vegetables and cook until heated through. Add rice, breaking up any clumps, and stir-fry until heated. Return shrimp and eggs to the pan, add soy sauce, sesame oil, and white pepper. Toss everything together until well combined and heated through. Garnish with green onions before serving.

For best results, ensure all ingredients are prepared and within reach before starting to cook, as this dish comes together quickly. The rice should be at room temperature before cooking, and any excess moisture should be minimal. If using frozen shrimp, thaw completely and pat dry to prevent excess water from making the rice soggy.

30-Minute Thai Basil Chicken

Thai Basil Chicken (Pad Kra Pao Gai) is a beloved street food dish that brings the vibrant flavors of Thailand to your kitchen in just minutes. The combination of aromatic Thai holy basil, tender chicken, and a perfect balance of salty, sweet, and spicy elements creates a dish that's both comforting and exciting.

This 15-minute recipe transforms simple ingredients into a restaurant-quality meal that's perfect for busy weeknights. While traditional Thai Basil Chicken uses holy basil (kra pao), regular Thai basil or even sweet basil can work as substitutes when holy basil isn't available.

Ingredients:

• 1 pound ground chicken
• 4 cloves garlic, minced
• 3-4 Thai chilies, sliced
• 1 shallot, thinly sliced
• 2 cups holy basil leaves
• 2 tablespoons oil
• 2 tablespoons oyster sauce
• 1 tablespoon soy sauce
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• 1/4 cup water
• White rice for serving

Heat oil in a large wok or skillet over high heat. Add minced garlic, shallots, and chilies, stir-frying until fragrant. Add ground chicken, breaking it up with a spatula, and cook until nearly done. Mix oyster sauce, soy sauce, fish sauce, sugar, and water in a small bowl, then pour into the pan. Continue cooking until the chicken is completely cooked and the sauce has slightly reduced.

Turn off the heat and fold in the holy basil leaves, stirring until they're just wilted. The residual heat will cook the basil while maintaining its aromatic properties. Serve immediately over steamed jasmine rice, optionally topped with a fried egg.

For best results, avoid substituting ground chicken with chicken breast pieces, as the ground meat better absorbs the sauce. Prepare all ingredients before starting to cook, as the cooking process moves quickly. If you can't handle high heat, reduce the number of Thai chilies or remove their seeds. The dish can be stored in an airtight container in the refrigerator for up to 3 days, though the basil will lose some of its vibrancy.

One-Pan Teriyaki Salmon

One-Pan Teriyaki Salmon is a perfect weeknight dinner that combines the rich flavors of Japanese-inspired teriyaki sauce with tender, flaky salmon. This dish offers a delightful balance of sweet and savory notes while requiring minimal cleanup due to its one-pan preparation method.

The key to this recipe's success lies in the homemade teriyaki sauce, which coats the salmon with a glossy finish and infuses it with deep umami flavors. When paired with crisp vegetables, the dish becomes a complete meal that's both nutritious and satisfying.

Ingredients:

• 4 salmon fillets (6 oz each)
• 1/2 cup soy sauce
• 1/4 cup mirin
• 1/4 cup sake or rice wine
• 3 tablespoons brown sugar
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon cornstarch
• 2 tablespoons water
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 2 tablespoons vegetable oil
• Sesame seeds for garnish
• Green onions, chopped

Mix soy sauce, mirin, sake, brown sugar, garlic, and ginger in a bowl. In a separate small bowl, combine cornstarch and water to create a slurry. Heat oil in a large skillet over medium-high heat. Place salmon skin-side down and cook for 4-5 minutes. Add vegetables around the salmon and pour the sauce mixture over everything. Cook for another 5-7 minutes, adding the cornstarch slurry in the last 2 minutes to thicken the sauce.

The sauce should coat the back of a spoon when ready, and the salmon should be cooked through but still moist. The vegetables should be tender-crisp. Garnish with sesame seeds and green onions before serving.

For best results, bring the salmon to room temperature 15 minutes before cooking, and pat it dry with paper towels to ensure proper searing. The teriyaki sauce can be made ahead and stored in the refrigerator for up to a week. If the sauce becomes too thick during cooking, thin it with a tablespoon of water at a time until reaching desired consistency.

Korean Ground Beef Bowl

Korean Ground Beef Bowl is a quick and satisfying meal that brings the bold flavors of Korean cuisine to your dinner table in under 30 minutes. The dish combines seasoned ground beef with a sweet and savory sauce, served over steamed rice and typically garnished with green onions and sesame seeds.

This budget-friendly recipe is perfect for busy weeknights and can be easily customized to suit your taste preferences. The combination of soy sauce, brown sugar, and ginger creates a delicious glaze that coats the beef, while garlic adds depth to the overall flavor profile.

Ingredients:

• 1 pound ground beef (80/20)
• 3 cloves garlic, minced
• 1/4 cup brown sugar
• 1/4 cup soy sauce
• 2 teaspoons sesame oil
• 1/4 teaspoon ground ginger
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon black pepper
• 2 cups cooked white rice
• 3 green onions, sliced
• 1 tablespoon sesame seeds
• Optional: 1 cup shredded carrots

Brown the ground beef in a large skillet over medium-high heat, breaking it into small pieces as it cooks. Once the beef is nearly cooked through, drain excess fat and add minced garlic, cooking for an additional minute until fragrant.

In a small bowl, whisk together brown sugar, soy sauce, sesame oil, ginger, red pepper flakes, and black pepper. Pour this mixture over the beef and simmer for 2-3 minutes, allowing the sauce to thicken and coat the meat.

Serve the Korean ground beef over hot steamed rice, garnishing with sliced green onions and a sprinkle of sesame seeds. For added texture and nutrition, consider adding shredded carrots to the beef during the final minute of cooking.

For best results, use fresh garlic rather than pre-minced varieties, and don't skip the sesame oil as it provides authentic Korean flavor. The dish can be made ahead and reheated, though the sauce may need to be thinned with a splash of water. For a lower-carb option, serve over cauliflower rice or in lettuce wraps instead of traditional rice.

Quick Sesame Noodles

Quick Sesame Noodles are a comforting and versatile Asian dish that can be served hot or cold, making it perfect for any season. The combination of nutty sesame oil, savory soy sauce, and chewy noodles creates a satisfying meal that comes together in minutes.

This dish originated as a street food favorite in various parts of Asia but has evolved into a popular home-cooked meal worldwide. The beauty of sesame noodles lies in their simplicity – they require minimal ingredients while delivering maximum flavor, and can be customized with various vegetables or proteins.

• 1 pound Chinese egg noodles or spaghetti
• 3 tablespoons sesame oil
• 1/4 cup soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon brown sugar
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 green onions, thinly sliced
• 2 tablespoons toasted sesame seeds
• 1 teaspoon chili oil (optional)

Cook the noodles according to package instructions until al dente. While the noodles are cooking, whisk together sesame oil, soy sauce, rice vinegar, brown sugar, minced garlic, and grated ginger in a large bowl. Once the noodles are done, drain them and immediately toss them in the sauce mixture.

Add the sliced green onions and toasted sesame seeds, tossing everything together until the noodles are evenly coated. If using chili oil, add it now and mix well. The dish can be served immediately while hot, or chilled for a refreshing cold noodle dish.

For best results, avoid rinsing the noodles after cooking as the starch helps the sauce adhere better. The sauce can be prepared in advance, but the noodles should be cooked just before serving to maintain their texture. If planning to serve the dish cold, toss the noodles with a small amount of sesame oil after cooking to prevent them from sticking together while cooling.

Easy Asian Lettuce Wraps

Easy Asian Lettuce Wraps deliver the perfect balance of savory meat, crisp vegetables, and fresh herbs, all wrapped in cool, crisp lettuce leaves. This dish combines ground chicken or pork with Asian seasonings and aromatics to create a flavorful filling that's both satisfying and light.

Originally popularized in Chinese restaurants, lettuce wraps have become a beloved staple of Asian-fusion cuisine, offering a low-carb alternative to traditional wrapped dishes. The combination of textures and the interactive dining experience makes this dish particularly appealing for family meals or casual entertaining.

Ingredients:

• 1 pound ground chicken or pork
• 1 head iceberg or butter lettuce
• 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 3 cloves garlic, minced
• 1 inch ginger, grated
• 8 oz water chestnuts, diced
• 3 green onions, chopped
• 1 carrot, finely diced
• 1/4 cup chopped cilantro
• 2 tablespoons vegetable oil
• Salt and pepper to taste

Heat vegetable oil in a large skillet over medium-high heat. Add ground meat and cook until browned, breaking it up into small pieces. Add garlic and ginger, cooking until fragrant. Stir in water chestnuts, carrots, and half the green onions. Continue cooking for 2-3 minutes.

Add soy sauce, hoisin sauce, rice vinegar, and sesame oil to the meat mixture. Simmer for 5 minutes until the sauce thickens slightly and the flavors meld together. Remove from heat and stir in remaining green onions and cilantro.

For optimal results, carefully separate whole lettuce leaves from the head, wash them thoroughly, and pat dry. Store lettuce leaves in the refrigerator until serving to maintain crispness. The filling can be made ahead and reheated, but the lettuce should always be prepared just before serving to prevent wilting. Consider serving with additional hoisin sauce or hot chili sauce on the side for extra flavor customization.

20-Minute Garlic Eggplant

Minute Garlic Eggplant is a savory Chinese dish that combines tender eggplant with aromatic garlic in a rich sauce. The eggplant absorbs the flavors while maintaining its shape, creating a perfect balance between soft texture and bold taste.

This quick-cooking method ensures the eggplant doesn't become mushy or oily, a common problem when cooking this vegetable. The key is to cook the eggplant quickly over high heat, allowing it to brown while staying firm enough to hold its shape.

• 2 large Asian eggplants
• 6 cloves garlic, minced
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 2 tablespoons vegetable oil
• 1/2 teaspoon sugar
• 1/4 cup water
• 2 green onions, chopped
• 1 teaspoon sesame oil
• 1/4 teaspoon white pepper

Cut the eggplant into 2-inch lengths, then quarter each piece lengthwise. Heat vegetable oil in a wok or large skillet over high heat until almost smoking. Add the eggplant pieces and stir-fry for 3-4 minutes until they begin to brown. Add minced garlic and continue cooking for 30 seconds until fragrant.

Combine water, soy sauce, oyster sauce, and sugar in a small bowl. Pour the sauce mixture over the eggplant and reduce heat to medium. Cover and cook for 2-3 minutes until the eggplant is tender but still holds its shape. Remove lid, add sesame oil, white pepper, and green onions, then stir to combine.

To achieve the best results, make sure to use Asian eggplants as they're less bitter and have thinner skin than regular globe eggplants. Don't cut the eggplant too far in advance as it will oxidize and turn brown. If the sauce becomes too thick during cooking, add a tablespoon of water at a time to reach desired consistency.

Simple Pad Thai

Simple Pad Thai is a beloved Thai stir-fried noodle dish that combines the perfect balance of sweet, sour, and savory flavors. This iconic street food has become a global sensation, featuring rice noodles, protein, vegetables, and a signature tangy sauce that brings all the elements together.

While traditional Pad Thai recipes can be complex, this simplified version maintains the authentic taste while using ingredients commonly found in most grocery stores. The key is preparing all ingredients before cooking, as the actual stir-frying process moves quickly and requires immediate attention.

• 8 oz rice noodles
• 2 chicken breasts, sliced
• 2 eggs
• 1 cup bean sprouts
• 1/4 cup crushed peanuts
• 2 cloves garlic, minced
• 2 green onions, chopped
• 2 tablespoons vegetable oil
• 3 tablespoons fish sauce
• 3 tablespoons brown sugar
• 2 tablespoons tamarind paste
• 1 lime, cut into wedges
• 1/4 cup dried shrimp (optional)
• Red chili flakes to taste

Soak the rice noodles in warm water for 30 minutes until they become pliable but still firm. Meanwhile, combine fish sauce, brown sugar, and tamarind paste in a small bowl to create the sauce. Heat oil in a large wok or skillet over medium-high heat. Add garlic and chicken, cooking until the meat is nearly done. Push everything to one side of the pan, crack the eggs into the empty space, and scramble them.

Add the drained noodles to the pan along with the prepared sauce. Stir-fry everything together until the noodles are tender and have absorbed the sauce, usually 2-3 minutes. Add bean sprouts and green onions, cooking for another minute until slightly wilted. Remove from heat and garnish with crushed peanuts, lime wedges, and chili flakes if desired.

For best results, avoid overcooking the noodles as they can become mushy. The noodles should retain a slight chewiness, known as "al dente." If the dish becomes too dry during cooking, add a splash of water to help the noodles cook evenly. Also, don't skip the lime wedges – a fresh squeeze of lime juice just before eating helps balance all the flavors and adds brightness to the dish.

Quick Asian Chicken Noodle Soup

Quick Asian Chicken Noodle Soup is a comforting and nourishing dish that combines tender chicken, fresh vegetables, and Asian-inspired aromatics in a flavorful broth. This soup takes less than 30 minutes to prepare, making it perfect for busy weeknights when you want something warming and satisfying.

The key to this soup's authentic Asian flavor profile lies in its combination of ginger, garlic, and sesame oil, which create a fragrant base that elevates the simple chicken broth. The addition of rice noodles and bok choy transforms this into a complete meal that's both light and filling.

Ingredients:

• 8 cups chicken broth
• 2 chicken breasts, boneless and skinless
• 8 oz rice noodles
• 2 cups baby bok choy, chopped
• 3 cloves garlic, minced
• 2 inches fresh ginger, grated
• 2 green onions, sliced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 cup carrots, julienned
• 1 cup mushrooms, sliced
• Salt and pepper to taste
• Optional: red chili flakes

Bring the chicken broth to a boil in a large pot. Add minced garlic, grated ginger, and chicken breasts. Reduce heat and simmer for 15 minutes or until chicken is cooked through. Remove chicken and shred it using two forks.

Add rice noodles, carrots, and mushrooms to the broth and cook for 3-4 minutes. Return the shredded chicken to the pot and add bok choy, soy sauce, and sesame oil. Simmer for an additional 2-3 minutes until the bok choy is tender-crisp. Season with salt and pepper to taste, and garnish with sliced green onions.

For best results, avoid overcooking the rice noodles as they can become mushy. If planning to store leftovers, consider keeping the noodles separate from the broth and combining them only when serving. The soup can be customized with different vegetables or protein options, and the spice level can be adjusted by adding chili flakes or sriracha sauce.