18 Spicy Wok Recipes for Quick Weeknight Dinners

Get ready to turn up the heat in your kitchen with these 18 spicy wok recipes that promise to deliver quick, flavorful weeknight dinners. Whether you’re craving the bold flavors of Szechuan cuisine or a simple stir-fry with a kick, we’ve got you covered. Perfect for busy home cooks, these dishes are sure to spice up your dinner routine. Keep reading to discover your next favorite meal!

Spicy Garlic Shrimp Stir-Fry

Spicy Garlic Shrimp Stir-Fry is the kind of dish that turns a regular weeknight into something a bit more special. You’ve got the heat, the garlic, and those juicy shrimp all coming together in a flash.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 3 cloves garlic, minced
• 2 tbsp olive oil
• A splash of soy sauce
• A couple of dashes of red pepper flakes
• 1 bell pepper, sliced
• 1 cup broccoli florets
• Salt to taste

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until it shimmers.
2. Add the shrimp to the skillet, seasoning lightly with salt. Cook for about 2 minutes per side until they’re just pink. Tip: Don’t overcrowd the pan to ensure each shrimp gets a nice sear.
3. Remove the shrimp from the skillet and set aside.
4. In the same skillet, add a bit more oil if needed, then toss in the garlic and red pepper flakes. Stir for about 30 seconds until fragrant. Tip: Keep the garlic moving to prevent it from burning.
5. Add the bell pepper and broccoli to the skillet. Stir-fry for about 3-4 minutes until they’re crisp-tender.
6. Return the shrimp to the skillet, add a splash of soy sauce, and toss everything together for another minute. Tip: The soy sauce adds depth, but you can adjust the amount based on your preference.
7. Serve immediately.

Every bite of this stir-fry packs a punch with the perfect balance of spicy and savory. Try serving it over a bed of steamed rice or noodles to soak up all that delicious sauce.

Szechuan Beef with Bell Peppers

Zesty and bold, this Szechuan Beef with Bell Peppers is your ticket to a flavor-packed dinner that’s sure to spice up your weeknight routine. You’ll love how the tender beef and crisp peppers come together in a sauce that’s got just the right kick.

Ingredients

• 1 lb beef sirloin, sliced thin
• 2 bell peppers, any color, sliced into strips
• 3 cloves garlic, minced
• a thumb-sized piece of ginger, grated
• 2 tbsp Szechuan sauce
• 1 tbsp soy sauce
• a splash of vegetable oil
• a pinch of red pepper flakes (optional, for extra heat)

Instructions

1. Heat a splash of vegetable oil in a large pan over medium-high heat until it shimmers.
2. Add the beef slices in a single layer, letting them sear for about 2 minutes per side until browned. Tip: Don’t overcrowd the pan to get a good sear.
3. Toss in the minced garlic and grated ginger, stirring for about 30 seconds until fragrant.
4. Throw in the bell pepper strips, cooking for another 3-4 minutes until they’re just starting to soften but still crisp. Tip: Keep the heat high to avoid soggy peppers.
5. Pour in the Szechuan sauce and soy sauce, stirring everything together to coat evenly. Let it cook for another 2 minutes so the flavors meld. Tip: If you like it spicier, now’s the time to add those red pepper flakes.
6. Serve hot over a bed of steamed rice or noodles for a complete meal.

Hearty and vibrant, this dish brings a satisfying crunch from the peppers against the succulent beef, all wrapped up in that unmistakable Szechuan punch. Try topping it with some chopped green onions or a sprinkle of sesame seeds for an extra layer of flavor and texture.

Thai Basil Chicken with Chili

Kickstart your weeknight dinner with this vibrant Thai Basil Chicken with Chili, a dish that’s as easy to whip up as it is packed with flavor. You’ll love how the spicy, savory, and slightly sweet elements come together in under 30 minutes.

Ingredients

• 2 boneless, skinless chicken breasts, sliced thin
• A couple of tablespoons of vegetable oil
• 3 cloves of garlic, minced
• A handful of Thai basil leaves
• 2 red chilies, sliced (keep the seeds if you like it hot)
• A splash of soy sauce
• A tablespoon of oyster sauce
• A teaspoon of sugar
• A pinch of salt

Instructions

1. Heat a large pan over medium-high heat and add the vegetable oil.
2. Once the oil is shimmering, toss in the minced garlic and stir for about 30 seconds until fragrant.
3. Add the sliced chicken to the pan. Cook for 5-6 minutes, stirring occasionally, until the chicken is no longer pink.
4. Throw in the sliced chilies, soy sauce, oyster sauce, sugar, and a pinch of salt. Stir everything together and cook for another 2 minutes.
5. Tip: If the pan looks dry, add a splash of water to keep things moving.
6. Finally, add the Thai basil leaves and stir just until they wilt, about 30 seconds.
7. Tip: Taste and adjust the seasoning with a bit more soy sauce or sugar if needed.
8. Serve hot over steamed rice or noodles for a complete meal.
9. Tip: For an extra kick, garnish with more fresh chilies or a squeeze of lime juice.

Just like that, you’ve got a dish with tender chicken, a kick of heat, and the unmistakable aroma of Thai basil. Perfect for those nights when you crave something bold but don’t want to spend hours in the kitchen.

Kung Pao Tofu with Peanuts

Oh, you’re going to love this Kung Pao Tofu with Peanuts. It’s got that perfect mix of spicy, sweet, and crunchy, and it’s surprisingly easy to whip up on a busy weeknight.

Ingredients

• a block of firm tofu, pressed and cubed
• a couple of tablespoons of soy sauce
• a splash of rice vinegar
• a tablespoon of hoisin sauce
• a teaspoon of sugar
• a pinch of red pepper flakes
• a handful of roasted peanuts
• a couple of green onions, chopped
• a tablespoon of vegetable oil
• a clove of garlic, minced
• a teaspoon of grated ginger

Instructions

1. Heat the vegetable oil in a large pan over medium-high heat.
2. Add the tofu cubes and cook until golden brown on all sides, about 5 minutes. Tip: Don’t stir too much to get a nice crust.
3. Push the tofu to one side of the pan and add the garlic and ginger. Cook for about 30 seconds until fragrant.
4. Mix in the soy sauce, rice vinegar, hoisin sauce, sugar, and red pepper flakes. Stir well to coat the tofu.
5. Add the peanuts and green onions, cook for another 2 minutes. Tip: Keep the heat high to get a slight char on the peanuts.
6. Serve hot over rice or noodles. Tip: A squeeze of lime adds a fresh zing.

You’ll love the contrast of the crispy tofu with the soft peanuts and the kick from the pepper flakes. Try serving it with a side of steamed broccoli for a complete meal.

Honey Sriracha Chicken Stir-Fry

Unbelievably easy and packed with flavor, this Honey Sriracha Chicken Stir-Fry is your weeknight dinner hero. You’ll love the sweet heat combo that comes together in just minutes.

Ingredients

• 1.5 lbs of chicken breast, cut into bite-sized pieces
• A couple of tablespoons of olive oil
• 3 cloves of garlic, minced
• A splash of soy sauce
• 2 tablespoons of honey
• 1 tablespoon of Sriracha
• 1 bell pepper, sliced
• 1 cup of broccoli florets
• A pinch of salt
• A dash of black pepper

Instructions

1. Heat a large skillet over medium-high heat and add the olive oil.
2. Once the oil is shimmering, add the chicken pieces. Season with salt and black pepper. Cook for about 5-7 minutes until the chicken is no longer pink inside.
3. Tip: Don’t overcrowd the pan to ensure the chicken gets a nice sear.
4. Add the minced garlic to the skillet and stir for about 30 seconds until fragrant.
5. Throw in the bell pepper and broccoli. Stir-fry for another 3-4 minutes until the veggies are just tender.
6. Tip: Keep the veggies crisp for the best texture.
7. In a small bowl, whisk together the soy sauce, honey, and Sriracha. Pour this sauce over the chicken and veggies in the skillet.
8. Stir everything together and cook for another 2 minutes until the sauce thickens slightly and coats everything evenly.
9. Tip: If the sauce is too thick, add a tablespoon of water to thin it out.

You’ll love how the honey balances the Sriracha’s heat, creating a dish that’s both spicy and sweet. Serve it over a bed of fluffy rice or noodles for a complete meal that’s sure to impress.

Black Pepper Beef and Broccoli

This Black Pepper Beef and Broccoli is your ticket to a quick, flavorful dinner that feels like takeout but is way better for you. Toss it together in no time, and you’ve got a dish that’s packed with bold flavors and crisp veggies.

Ingredients

• 1 pound of flank steak, sliced thin against the grain
• 2 cups of broccoli florets
• 2 tablespoons of soy sauce
• 1 tablespoon of oyster sauce
• a splash of sesame oil
• a couple of garlic cloves, minced
• 1 teaspoon of freshly ground black pepper
• 1 tablespoon of cornstarch
• 2 tablespoons of vegetable oil
• a pinch of sugar

Instructions

1. In a bowl, mix the sliced beef with soy sauce, oyster sauce, a splash of sesame oil, minced garlic, black pepper, and cornstarch. Let it marinate for at least 15 minutes. Tip: The longer it marinates, the more flavorful it gets.
2. Heat a tablespoon of vegetable oil in a large pan over medium-high heat. Add the broccoli and stir-fry for about 3 minutes until it’s bright green but still crisp. Remove and set aside.
3. Add another tablespoon of oil to the same pan. Cook the beef in a single layer for about 2 minutes per side until browned. Tip: Don’t overcrowd the pan to get a nice sear.
4. Return the broccoli to the pan with the beef. Add a pinch of sugar and stir everything together for another minute. Tip: The sugar balances the saltiness of the sauces.
5. Serve hot over steamed rice. The beef is tender, the broccoli crisp, and the black pepper gives it a nice kick. Great for a weeknight dinner that doesn’t skimp on flavor.

Spicy Mongolian Lamb with Scallions

Dive into a dish that’s as fiery as it is flavorful, perfect for those nights when you’re craving something bold. This Spicy Mongolian Lamb with Scallions is a game-changer, combining tender meat with a kick that’ll have you coming back for more.

Ingredients

• 1 lb lamb shoulder, thinly sliced
• A couple of scallions, chopped
• 2 tbsp soy sauce
• 1 tbsp hoisin sauce
• A splash of rice vinegar
• 1 tsp red pepper flakes
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• A drizzle of sesame oil
• 1 tbsp vegetable oil

Instructions

1. Heat the vegetable oil in a large pan over medium-high heat until it shimmers.
2. Add the lamb slices, spreading them out in the pan. Let them sear for about 2 minutes on each side until they’re nicely browned. Tip: Don’t overcrowd the pan to ensure each piece gets a good sear.
3. Throw in the garlic and ginger, stirring for about 30 seconds until fragrant.
4. Mix in the soy sauce, hoisin sauce, rice vinegar, and red pepper flakes. Stir everything together so the lamb is evenly coated.
5. Let it cook for another 3 minutes, allowing the sauce to thicken slightly. Tip: If the sauce thickens too much, add a tablespoon of water to loosen it up.
6. Toss in the scallions and drizzle with sesame oil, giving it one final stir. Tip: Adding the scallions last keeps them crisp and vibrant.
7. Remove from heat and serve immediately.

Now the lamb is irresistibly tender with a sauce that’s sweet, spicy, and slightly tangy. Try serving it over a bed of steamed rice or wrapped in lettuce leaves for a crunchy contrast.

Chili Garlic Noodles with Vegetables

Kickstart your meal prep with these Chili Garlic Noodles with Vegetables—it’s the perfect blend of spicy, savory, and just a tad sweet, all tossed with crisp veggies for that crunch you love.

Ingredients

• 8 oz of your favorite noodles
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp chili flakes (adjust if you’re not into too much heat)
• A splash of soy sauce
• A couple of cups of mixed veggies (think bell peppers, carrots, and broccoli)
• 1 tbsp honey (for that sweet balance)
• A handful of chopped green onions for garnish

Instructions

1. Boil the noodles according to the package instructions until al dente, then drain and set aside. Tip: Rinse them under cold water to stop the cooking process and prevent sticking.
2. Heat the olive oil in a large pan over medium heat. Add the minced garlic and chili flakes, sautéing for about 30 seconds until fragrant. Tip: Keep the heat medium to avoid burning the garlic.
3. Toss in the mixed veggies, stirring occasionally for about 5 minutes until they’re just tender but still crisp. Tip: Cut veggies uniformly for even cooking.
4. Add the drained noodles to the pan, followed by a splash of soy sauce and the honey. Toss everything together until well combined and heated through, about 2 minutes.
5. Garnish with chopped green onions before serving.

Velvety noodles coated in that spicy-sweet sauce, with veggies adding a fresh crunch—this dish is a riot of textures and flavors. Try topping it with a fried egg for an extra layer of deliciousness.

Jalapeño Pork and Green Beans

Now, let’s dive into a dish that’s as vibrant as it is flavorful. You’re going to love how the spicy jalapeños and tender pork come together with crisp green beans for a meal that’s both satisfying and easy to whip up.

Ingredients

• 1 lb pork loin, cut into bite-sized pieces
• 2 cups green beans, trimmed
• 2 jalapeños, sliced (keep the seeds if you like it hot)
• 2 cloves garlic, minced
• A splash of olive oil
• 1 tbsp soy sauce
• A couple of dashes of black pepper
• 1/2 cup chicken broth

Instructions

1. Heat a splash of olive oil in a large skillet over medium-high heat.
2. Add the pork pieces to the skillet, seasoning them with a couple of dashes of black pepper. Cook until they’re nicely browned on all sides, about 5 minutes. Tip: Don’t overcrowd the pan to ensure each piece gets a good sear.
3. Toss in the minced garlic and sliced jalapeños, stirring for about 1 minute until fragrant. Tip: Wear gloves when handling jalapeños to avoid skin irritation.
4. Add the green beans to the skillet, pouring in the chicken broth and soy sauce. Stir everything together.
5. Cover the skillet and let it simmer for about 10 minutes, or until the green beans are tender but still crisp. Tip: Check the green beans at the 8-minute mark to avoid overcooking.
6. Once done, remove the lid and let the dish sit for a couple of minutes to thicken the sauce slightly.

Zesty and packed with a kick, this dish offers a perfect balance of heat and savoriness. Serve it over a bed of fluffy rice or alongside some crusty bread to soak up all the delicious juices.

Mapo Tofu with Ground Pork

Mapo tofu with ground pork is that spicy, savory dish you crave when you want something comforting yet exciting. Made with silky tofu and flavorful pork, it’s a bowl of warmth that’s perfect for any day.

Ingredients

• 1 block of soft tofu, cut into cubes
• 1/2 pound ground pork
• 2 tbsp Sichuan peppercorns
• 1 tbsp chili bean paste
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 2 green onions, chopped
• 1 cup chicken broth
• 1 tbsp soy sauce
• 1 tsp sugar
• A splash of sesame oil
• A couple of tbsp vegetable oil

Instructions

1. Heat a couple of tbsp vegetable oil in a pan over medium heat. Add the Sichuan peppercorns and toast for about 30 seconds until fragrant, then remove and set aside.
2. In the same oil, add the ground pork. Cook until it’s no longer pink, breaking it up as it cooks, about 5 minutes.
3. Add the minced garlic, grated ginger, and chili bean paste to the pork. Stir well and cook for another 2 minutes to blend the flavors.
4. Pour in the chicken broth, soy sauce, and sugar. Bring to a simmer and let it cook for about 3 minutes.
5. Gently add the tofu cubes to the pan. Simmer for 5 minutes, stirring occasionally but carefully to not break the tofu.
6. Mix in the toasted Sichuan peppercorns and a splash of sesame oil. Cook for another minute.
7. Garnish with chopped green onions before serving.

Perfectly balanced between spicy and numbing, this mapo tofu is a texture dream with its creamy tofu and hearty pork. Try serving it over steamed rice to soak up all that delicious sauce.

Fiery Cashew Chicken Stir-Fry

Hey, you know those nights when you’re craving something spicy, savory, and just a bit nutty? This Fiery Cashew Chicken Stir-Fry is your answer. It’s quick, packed with flavor, and sure to satisfy those cravings.

Ingredients

• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• A couple of tablespoons of soy sauce
• A splash of sesame oil
• 1 tablespoon of honey
• A pinch of red pepper flakes (or more if you like it extra fiery)
• 1 bell pepper, sliced
• A handful of cashews
• 2 cloves of garlic, minced
• A small knob of ginger, grated
• 1 tablespoon of vegetable oil

Instructions

1. In a bowl, toss the chicken pieces with soy sauce, sesame oil, honey, and red pepper flakes. Let it marinate for at least 10 minutes. Tip: The longer it marinates, the more flavorful it gets.
2. Heat vegetable oil in a large pan over medium-high heat. Add the chicken and cook until it’s golden and almost cooked through, about 5 minutes.
3. Throw in the bell pepper, garlic, and ginger. Stir-fry for another 2 minutes until the peppers are slightly soft but still crunchy. Tip: Keep the heat high to get that nice char on the veggies.
4. Add the cashews and stir-fry for another minute. Tip: Toasting the cashews beforehand can add an extra layer of flavor.
5. Serve hot over rice or noodles. The dish should be spicy, slightly sweet, with a crunch from the cashews and peppers. Perfect for a quick dinner that doesn’t skimp on taste.

Kick back and enjoy this stir-fry that’s all about bold flavors and easy cooking. The cashews add a buttery contrast to the fiery sauce, making every bite a delightful mix of heat and crunch.

Spicy Lemongrass Beef

Wow, if you’re craving something that packs a punch and wakes up your taste buds, this Spicy Lemongrass Beef is your go-to. It’s got that perfect balance of heat and citrusy freshness, making it a standout dish for any night of the week.

Ingredients

• 1 lb beef sirloin, thinly sliced
• 2 stalks lemongrass, finely chopped
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tsp sugar
• 1/2 tsp red pepper flakes
• A splash of vegetable oil
• A couple of lime wedges for serving

Instructions

1. In a bowl, mix the beef with soy sauce, fish sauce, sugar, and red pepper flakes. Let it marinate for at least 15 minutes. Tip: The longer it marinates, the more flavorful it gets.
2. Heat a splash of vegetable oil in a pan over medium-high heat. Add the garlic and lemongrass, sautéing until fragrant, about 1 minute. Tip: Keep an eye on the garlic to prevent burning.
3. Add the marinated beef to the pan. Cook for 4-5 minutes, stirring occasionally, until the beef is browned and cooked through. Tip: Don’t overcrowd the pan to ensure even cooking.
4. Serve hot with lime wedges on the side for an extra zing.

This dish is all about the tender beef with a kick of spice and a hint of lemongrass aroma. Try serving it over a bed of steamed rice or wrapped in lettuce leaves for a refreshing crunch.

Thai Red Curry Vegetable Stir-Fry

Unbelievably easy and packed with flavor, this Thai Red Curry Vegetable Stir-Fry is your ticket to a quick, healthy dinner that doesn’t skimp on taste. You’ll love how the creamy coconut milk and spicy red curry paste come together with crisp veggies for a dish that’s as vibrant as it is delicious.

Ingredients

• 1 tbsp vegetable oil
• 2 tbsp Thai red curry paste
• 1 can (13.5 oz) coconut milk
• A couple of cups of mixed veggies (think bell peppers, broccoli, and carrots)
• A splash of soy sauce
• 1 tsp sugar
• A handful of fresh basil leaves

Instructions

1. Heat the vegetable oil in a large pan over medium heat until it shimmers, about 1 minute.
2. Add the Thai red curry paste and stir for 30 seconds until fragrant. Tip: Toasting the paste unlocks its flavors.
3. Pour in the coconut milk, stirring to combine with the paste. Let it simmer for 2 minutes to thicken slightly.
4. Toss in the mixed veggies and stir to coat. Cook for 5-7 minutes until they’re just tender but still crisp. Tip: Don’t overcook the veggies to keep that crunch.
5. Add a splash of soy sauce and the sugar, stirring well to blend all the flavors.
6. Throw in the fresh basil leaves right before turning off the heat, giving everything a final stir. Tip: Basil adds a fresh, aromatic finish.

Serve this stir-fry over steamed rice or noodles for a hearty meal. The creamy, spicy sauce clings to the crisp veggies, making every bite a perfect mix of textures and flavors. Spice lovers can add extra curry paste for an extra kick.

Hot and Sour Cabbage with Tofu

Perfect for those nights when you’re craving something tangy and a bit spicy, this hot and sour cabbage with tofu is a breeze to whip up. You’ll love how the flavors come together in just about 30 minutes.

Ingredients

• 1 block of firm tofu, cubed
• 4 cups of shredded cabbage
• 2 tbsp of vegetable oil
• A splash of soy sauce
• A couple of garlic cloves, minced
• 1 tbsp of rice vinegar
• 1 tsp of sugar
• A pinch of red pepper flakes
• 1/2 cup of water

Instructions

1. Heat the vegetable oil in a large pan over medium heat.
2. Add the cubed tofu and cook until golden brown on all sides, about 5 minutes. Tip: Don’t stir too often to get a nice crust.
3. Throw in the minced garlic and red pepper flakes, sauté for 30 seconds until fragrant.
4. Toss in the shredded cabbage, stirring to combine with the tofu and garlic.
5. Pour in the soy sauce, rice vinegar, sugar, and water. Stir well.
6. Cover the pan and let it simmer for 10 minutes, stirring occasionally. Tip: The cabbage should be tender but still a bit crunchy.
7. Uncover and cook for another 2 minutes to reduce the sauce slightly. Tip: Taste and adjust the seasoning if needed, but it should be a good balance of hot and sour already.

Ladle this vibrant dish over a bowl of steamed rice for a comforting meal. The tofu’s crispiness against the soft cabbage and the punchy sauce makes every bite interesting. Try topping it with some green onions for an extra fresh kick.

Chili Oil Wok-Fried Eggs

Zesty mornings call for something bold, and that’s where these chili oil wok-fried eggs come in. You’ll love how the crispy edges meet the runny yolk, all kissed by that spicy oil.

Ingredients

• A couple of large eggs
• A splash of vegetable oil
• 1 tbsp of your favorite chili oil
• A pinch of salt

Instructions

1. Heat a wok over medium-high heat until it’s hot enough that a drop of water sizzles on contact.
2. Add a splash of vegetable oil and swirl it around to coat the wok evenly. Tip: A well-seasoned wok makes all the difference for non-stick eggs.
3. Crack a couple of large eggs into the wok, being careful not to break the yolks.
4. Let the eggs cook undisturbed for about 2 minutes, or until the edges are crispy and golden. Tip: For extra crispiness, tilt the wok to pool the oil around the edges.
5. Drizzle 1 tbsp of chili oil over the eggs, aiming mostly for the whites to infuse them with flavor.
6. Sprinkle a pinch of salt over the eggs, then carefully flip them if you prefer over-easy. Otherwise, let them cook for another minute for sunny-side-up.
7. Remove from heat immediately to keep the yolks runny. Tip: Serve right away to enjoy the contrast between the crispy whites and the soft yolks.

Crispy, spicy, and utterly satisfying, these eggs are a game-changer. Try them atop a bowl of steaming rice or alongside some avocado toast for a breakfast that packs a punch.

Sambal Shrimp with Snap Peas

Let me tell you about this sambal shrimp with snap peas dish that’s about to become your weeknight hero. It’s spicy, sweet, and ready in no time.

Ingredients

• 1 lb of shrimp, peeled and deveined
• a couple of cups of snap peas, ends trimmed
• 2 tbsp of sambal oelek
• a splash of soy sauce
• 1 tbsp of honey
• 2 cloves of garlic, minced
• a drizzle of olive oil
• a pinch of salt

Instructions

1. Heat a drizzle of olive oil in a large pan over medium-high heat.
2. Add the shrimp and a pinch of salt, cooking for about 2 minutes per side until pink. Tip: Don’t overcrowd the pan to get a nice sear.
3. Remove the shrimp and set aside.
4. In the same pan, add a bit more oil if needed, then toss in the snap peas. Cook for 3 minutes until bright green but still crisp. Tip: Keep the heat high to avoid soggy peas.
5. Push the peas to one side, add the minced garlic, and cook for 30 seconds until fragrant.
6. Mix in the sambal oelek, soy sauce, and honey, stirring to combine everything well.
7. Return the shrimp to the pan, tossing to coat in the sauce and heat through for about 1 minute. Tip: The sauce should cling to the shrimp and peas, not pool at the bottom.

Zesty and vibrant, this dish packs a punch with the sambal’s heat balanced by the honey’s sweetness. Serve it over rice to soak up all that saucy goodness or alongside a crisp salad for a lighter meal.

Spicy Ginger Chicken with Mushrooms

Now, if you’re in the mood for something that packs a punch and warms you up from the inside out, this Spicy Ginger Chicken with Mushrooms is your go-to. It’s got that perfect balance of heat, savory, and a touch of sweetness, making it a weeknight winner.

Ingredients

• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• A couple of cups of sliced mushrooms (any kind you like)
• 1 tbsp of grated fresh ginger
• 2 cloves of garlic, minced
• A splash of soy sauce
• 1 tsp of red pepper flakes (adjust if you’re not into too much heat)
• 1 tbsp of honey
• 2 tbsp of vegetable oil
• A handful of chopped green onions for garnish

Instructions

1. Heat the vegetable oil in a large skillet over medium-high heat until it shimmers.
2. Add the chicken pieces to the skillet, spreading them out so they cook evenly. Cook for about 5 minutes, or until they’re golden brown on all sides.
3. Toss in the mushrooms, ginger, and garlic. Stir everything together and cook for another 3 minutes, until the mushrooms start to soften.
4. Pour in the soy sauce, sprinkle the red pepper flakes, and drizzle the honey over the top. Give it a good stir to coat everything evenly.
5. Lower the heat to medium and let it simmer for about 5 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly.
6. Tip: If the sauce thickens too much, add a tablespoon of water to loosen it up.
7. Tip: Taste as you go—if you want more heat, add a pinch more red pepper flakes.
8. Tip: For an extra layer of flavor, finish with a squeeze of lime juice before serving.
9. Garnish with chopped green onions and serve hot over steamed rice or noodles.

The chicken turns out incredibly tender, with the mushrooms soaking up all that spicy, gingery goodness. It’s a dish that’s as vibrant to look at as it is to eat, and those green onions add just the right amount of crunch. Try wrapping it in lettuce leaves for a fun, hands-on meal.

Five-Spice Tofu and Eggplant Stir-Fry

Sometimes you just need a quick, flavorful stir-fry that feels a bit special. This Five-Spice Tofu and Eggplant Stir-Fry is exactly that—packed with bold flavors and ready in no time.

Ingredients

• 1 block of firm tofu, pressed and cubed
• 1 medium eggplant, chopped into bite-sized pieces
• 2 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tsp five-spice powder
• a splash of vegetable oil
• a couple of garlic cloves, minced
• 1 tsp grated ginger
• a handful of green onions, sliced

Instructions

1. Heat a splash of vegetable oil in a large pan over medium-high heat.
2. Add the cubed tofu and cook until golden on all sides, about 5 minutes. Tip: Don’t stir too much to get a nice crust.
3. Remove the tofu and set aside. In the same pan, add a bit more oil if needed.
4. Toss in the eggplant and cook until it starts to soften, about 5 minutes. Tip: Eggplant soaks up oil, so add a little more if it looks dry.
5. Add the minced garlic and grated ginger, stirring for about 30 seconds until fragrant.
6. Return the tofu to the pan, then add the soy sauce, hoisin sauce, and five-spice powder. Stir well to coat everything.
7. Cook for another 2-3 minutes, until the sauce thickens slightly. Tip: If it’s too thick, a splash of water can loosen it up.
8. Garnish with sliced green onions before serving.

Light and savory with a hint of spice, this stir-fry is perfect over rice or noodles. The tofu’s crispiness against the eggplant’s creaminess makes every bite interesting.

Summary

Great flavors await in these 18 Spicy Wok Recipes, perfect for adding excitement to your weeknight dinners. Each dish promises a quick, delicious escape to bold tastes and easy cooking. We’d love to hear which recipes sparked your culinary curiosity—drop a comment with your favorites! Don’t forget to share the spice by pinning this article on Pinterest for fellow home cooks to discover. Happy wok cooking!