Garlic Butter Skillet Pork Bites & Green Beans is the kind of quick, flavorful dinner that makes you feel like a weeknight hero. Made with juicy, pan-seared pork bites and vibrant green beans tossed in a lemon garlic butter sauce, this one-skillet recipe is easy to throw together and is ready in under 30 minutes!

From Canned Veggies to Skillet Magic

Green beans were a staple in my house growing up, but with five kids and a mom from a farm in Idaho who was taught to save and preserve everything, our green beans were 99% canned by mom. They were tender and so flavorful, but that meant fresh green beans took me a little time to warm up to with all of that crunchy texture!

The Trick That Changed Everything

As an adult, I’ve discovered that the secret to really good green beans is in the prep work. Blanching them in hot water until they’re vibrant green, tossing them straight into an ice bath to stop the cooking, and finally sautéing in a cast iron skillet for depth of flavor has been life-altering.

Can We All Agree Pork Is Better with Crispy Edges?

We love searing pork bites until the edges are crispy and caramelized. It takes the flavor up a notch – but that’s not even the best part. This healthy 30 minute meal finishes with a lemon garlic butter sauce that has us eating straight from the pan. And those green beans? They’ve never been this exciting.

What to Serve It With

This dish is perfect served with Creamy Mashed Potatoes, The Softest Homemade Dinner Rolls, or a crisp, fresh Salad de Maison to round it all out.

Ingredients for Garlic Butter Skillet Pork Bites & Green Beans

Simple, pantry-friendly ingredients come together for a flavorful, low-carb dinner that cooks in one cast iron skillet.

• Pork Chops: Boneless and cut into 1-inch pieces. Loin or bone-in chops work too, just adjust cook time.
• BBQ Rub: My Homemade BBQ Rub is perfect here. Make a batch to have quick seasoning without extra prep.
• Olive Oil: For searing the pork. Use avocado oil if you prefer.
• Butter: Builds the base of the garlic lemon sauce.
• Garlic: Fresh cloves that are minced adds a sharp, rich flavor.
• Lemon (Zest + Juice): Brightens and balances the sauce.
• Chicken Broth: Deglazes the skillet and adds moisture.
• Green Beans: Blanched and sautéed for tender-crisp texture.
• Red Pepper Flakes: Optional heat.
• Fresh Parsley: For a fresh finish.

How to Make Garlic Butter Skillet Pork Bites & Green Beans

Simple ingredients, simple steps, big flavor – just how weeknight dinners should be.

1. Season the Pork: Coat chopped boneless pork chops with BBQ rub.
2. Sear the Pork: Heat oil in a cast iron skillet over medium-high heat. Brown pork in batches, 2-3 minutes per side. Set aside.
3. Melt the Butter: Lower heat to medium and melt butter in the pan.
4. Add Garlic: Stir in garlic and cook 30 seconds until fragrant.
5. Deglaze: Pour in lemon juice, zest, and chicken broth, scraping up bits from the bottom.
6. Add Green Beans: Toss in blanched green beans and cook 3-4 minutes, stirring often.
7. Finish the Dish: Return pork to the pan and stir everything to coat in sauce.
8. Serve: Sprinkle with parsley and red pepper flakes, if using.
   • TIP: Pork is done when it hits 145°F inside, checked with a meat thermometer.

Storing and Freezing Garlic Butter Skillet Pork Bites & Green Beans

Got leftovers? You’re set for an easy lunch.

Store in an airtight container in the fridge for up to 3 days.

Freeze cooked pork and green beans for up to 2 months. We use our FoodSaver to keep things fresh.

Reheat in a skillet over medium heat with a splash of broth to keep the pork tender.

FAQs About Garlicky One‑Pan Pork & Green Beans

Variations and Substitutions

• Replace chicken broth with vegetable broth or even a splash of white wine.
• Add a spoonful of Dijon mustard to the butter sauce for extra tang.
• Toss in mushrooms, zucchini, or cherry tomatoes with the green beans.
• For a creamy twist, finish with a splash of heavy cream or a little grated Parmesan.
• No fresh parsley? Use chives, thyme, or skip it altogether.

Ready in just 30 minutes or less this easy, deliciously low carb and healthy pork recipe is the best new addition to our quick and easy recipe index!

More Pork Recipes to Try:

• Apple Chutney Tender Pork Chops
• Slow Cooker Pork Carnitas
• Apple Cider Braised Pork
• Rosemary Orange Glazed Roasted Pork Loin
• Instant Pot Country Style Ribs
• Sunday Dinner Juicy Stuffed Pork Chops

Watch How this Skillet Pork Bites Recipe is Made…

This classic Minestrone Soup recipe comes straight from my grandma’s cookbook. It’s made with simple vegetables, hearty beans, and a rich, slow-simmered broth. It’s warm, familiar, and deeply nostalgic.

This is a recipe you’d expect from an Italian Nonna! (even though my grandma isn’t Italian). Perfect for cold nights, Sunday dinners, or anytime you’re craving a truly homemade minestrone that’s timeless.

Once a year we would visit my grandma, who became a widow far too early. It always made me sad to know how much she was alone, but gathering around her table brought so much light and joy into her eyes I knew she would be ok. In the winter, she almost always made a Minestrone Soup with pasta or potatoes. The house felt cozier when it was on the stove, and you were engulfed with the smell it as soon as you walked in.

She served it with garlic knots and salad, and we’d dip the bread straight into the soup, letting it soak up the warm broth before taking a bite. It’s usually hard to get kids excited about a bowl full of vegetables and beans, but this soup is different. We always finished it, and most of the time went back for seconds. Even now, Minestrone reminds me of sitting at her kitchen table.

Ingredients for Minestrone Soup

Grandma’s recipes are ALWAYS better! This Minestrone Soup is no exception. Packed with vegetables, beans, and savory seasonings, these ingredients come together to create this classic flavorful soup!

Soup Base

• Olive Oil: Creates the base for sautéing and helps develop flavor from the very first step.
• Onion: Adds sweetness and depth as the foundation of the soup.
• Carrots: Bring subtle sweetness and color to balance the savory broth.
• Celery: Adds classic aromatic flavor and structure to the soup base.
• Kosher Salt: Enhances and layers flavor throughout the cooking process.
• Zucchini: Adds texture and a light, fresh vegetable note.
• Green Beans: Bring freshness and light crunch.
• Garlic: Builds bold, savory flavor once sautéed with the vegetables.

Broth & Seasonings

• Tomato Paste: Concentrates tomato flavor and deepens the broth.
• Dried Oregano: Adds a traditional Italian herb flavor.
• Poultry Seasoning: Brings warmth and subtle complexity to the soup.
• Black Pepper: Adds gentle heat and balance.
• Chicken Broth: Forms the rich, savory base of the soup (vegetable broth works too).
• Fire-Roasted Tomatoes: Add acidity and a slightly smoky tomato flavor.
• Bay Leaves: Infuse the broth with a subtle, aromatic depth.

Hearty Add-Ins & Garnishes

• Kidney Beans: Provide heartiness and protein.
• White Beans: Add creaminess and balance to the texture.
• Pasta or Potato: Makes the soup filling and satisfying.
• Fresh Parsley: Adds freshness and brightness before serving.
• Parmesan Cheese: Finishes the soup with salty, savory richness.

See the exact measurements in the recipe card below.

How to Make Minestrone Soup

It may look like a long list, but most of these ingredients are pantry staples. Grab some fresh produce, and you’re all set to start cooking! Trust me: this homemade version tastes better than Olive Garden’s.

1. Aromatics: Sauté onion, carrots, and celery in olive oil with salt until softened.
2. Vegetables: Add zucchini and garlic and cook until fragrant and tender.
3. Flavor Base: Stir in tomato paste and seasonings and cook to deepen flavor.
4. Broth: Add broth, tomatoes, and bay leaves and bring to a boil.
5. Simmer: Add beans, reduce heat, and simmer to let flavors develop.
6. Finish: Add green beans and pasta (or potato), cook until tender, then season and serve with parsley and parmesan.

Don’t forget to pair it with your favorite bread! Your kids (and you!) will love mopping up every last drop of the delicious broth!

Storage and Reheating

To Store

Let the soup cool to room temperature, then transfer to an airtight container. Refrigerate for up to 4–5 days.

To Freeze

Portion the soup into freezer-safe containers or bags. Freeze for up to 3 months. (If using pasta, consider slightly undercooking it before freezing so it doesn’t get mushy.)

To Reheat

Warm on the stove over medium heat, stirring occasionally, until heated through. If the soup is too thick after refrigerating or freezing, add a splash of broth or water to loosen it.

Whether you’re cooking for family or meal prepping for the week, this homemade minestrone soup recipe is perfect. With just a few pantry staples, and some fresh produce…. It’s filling without being heavy and works just as well for weeknight dinners as it does for Sunday meals.

Other Soup Recipes Your Family Will LOVE!

• Crock Pot Enchilada Soup
• Easy Ground Beef Vegetable Soup
• Italian Wedding Soup
• Creamy Tortellini Butternut Squash Soup
• Golden Loaded Baked Potato Soup
• All Our Soup Recipes!

Watch This Video to See How It’s Made…

Cooking filet mignon can feel a little intimidating because no one wants to mess up an expensive steak. But here’s the truth: once you know how to cook filet mignon the right way, it’s actually one of the easiest, most forgiving cuts of beef you can make at home.

No grill required, no fancy chef skills needed, just a simple method that works every single time. Tender, juicy, restaurant-quality filet mignon made right in your own kitchen.

In college there were only a couple of restaurants and quickly Texas Roadhouse became my favorite. A Dallas filet, loaded baked potato, no sour cream and house salad with ranch. It was my go-to and I’ve never forgotten that Dallas filet!

Over the years, I have become such a home body though. Is that normal? Once you become “middle-aged”, hitting the town starts to lose it’s appeal? Is that thing? Well, it’s a thing for me, and going out for Valentine’s Day along with every other human just sounds blah! So I’m cooking a fancy (but so easy) dinner at home again this year. Filet mignon it is! All the fancy restaurants can eat their heart out!

What You Need to Cook Filet Mignon at Home

You only need a few simple ingredients to add flavor to the filets, a good cast iron skillet and a pair of tongs. It really is that easy! Oh, a meat thermometer is very helpful too if you have one!

Ingredients You’ll Need

• Filet Mignon: A tender, buttery cut of beef that cooks quickly and stays incredibly juicy.
  • PRO TIP: Look for evenly sized steaks so they cook at the same rate.
• Kosher Salt: Enhances the natural flavor of the steak and helps create a beautiful crust.
• Ground Black Pepper: Adds just enough warmth and bite to balance the richness of the filet without overpowering it.
• Oil: Used to get a hot, even sear. Choose a neutral oil with a higher smoke point so the steak browns beautifully without burning.
• Unsalted Butter: Melted into the pan at the end for basting, adding richness and that classic steakhouse flavor.
• Garlic: Cloves infuse the butter with savory flavor as the steak finishes cooking.
• Fresh Rosemary: Adds a subtle, woodsy flavor that makes the steak extra delicious.
• Fresh Thyme: Brings a soft, earthy note that pairs perfectly with beef and butter for a restaurant-quality finish.

How to Make Juicy Filet Mignon

1. Prep: Pull the steaks from the fridge to come to room temperature. Season each steak heavily with salt and pepper. Preheat the oven to 475°F.
2. Sear: Heat a cast iron skillet over high heat for 3-5 minutes, then carefully drizzle with oil. Using tongs, gently place the steaks salted side down and sear for 2-3 minutes.
3. Flip: Season the other side then flip the steak using the tongs and sear for another 2-3 minutes. Remove the skillet from the heat.
4. Finish in the Oven: Add the butter, garlic and herbs to the skillet and place the skillet into the oven. Cook for 4-7 minutes.
   • NOTE: Use a meat thermometer in the thickest portion of the filet and pull from the oven when the internal temperature is 5 degrees below your desired doneness (see section below).
5. Rest: Remove from the oven and tent with foil for 2-5 minutes. This step is crucial for a juicy filet mignon. Don’t skip it!
6. Baste: Baste with butter and serve.

How to Tell when Filet Mignon is Done

Everyone has their preferred level of doneness when it comes to steaks, so it’s completely up to you. Here are the internal temperatures for filet mignon:

• Rare: 125°F (red with red juices)
• Medium Rare: 130°F (deep pink with reddish juices)
• Medium: 140°F (light pink with clearer juices)
• Medium well: 150°F (gentle pink center with clear juices)
• Well done: 160°F (fully cooked through, no longer pink at all, all grey meat)

Common Mistakes to Avoid

One of the biggest mistakes when cooking filet mignon is starting with a cold steak. It needs to be pulled out of the fridge early and brought to room temperature. Cooking a cold steak leads to uneven cooking.

Filet mignon needs to be both pan seared first and then finished in the oven. A pan seared filet mignon has a delicious crust on the outside, but that isn’t enough to cook it all the way through. Finishing in the oven brings the steaks to a safe internal temperature. This is the best way to cook filet mignon.

Once a steak is done, it’s so tempting to jump in and devour it, but the resting period is crucial. The juices redistribute while it rests making it even more tender and melt-in-your-mouth.

What to Serve with Filet Mignon

For me, the perfect meal is filet mignon with some vegetables on the side, a starch and a carb…bread, yes, always bread! Here are a few of my favorites:

Vegetables: Roasted Broccoli, Grilled Asparagus, or Strawberry Spinach Salad

Starch: Mashed Potatoes, Roasted Herb Potatoes, or Baked Potatoes

Bread: Herbed Focaccia, Crusty Artisan Loaf, or Potato Rolls

Storing and Reheating

Filet mignon is best eaten fresh, but if you have leftovers, they should be stored in an airtight container in the refrigerator. They will keep for 4-5 days. I actually prefer to slice leftovers so they are easier to reheat.

When leftovers are cut into slices, then I just give each slice a quicky little sear in a skillet on the stove before serving. If the steak is still whole, I prefer to reheat it in the oven at 250 degrees F for 20-25 minutes. When I’m feeling really ambitious, I’ll reverse sear each side for about a minute to get that yummy crust back.

If you’ve ever wondered how restaurants get filet mignon so tender and flavorful, now you know! It’s not magic, and it’s definitely not complicated. With the right technique and a little confidence, you can cook filet mignon at home that’s just as impressive as anything you’d order at a restaurant.

Whether it’s for an anniversary dinner, a Valentine’s dinner, or just because you’re craving a really good steak, this filet mignon steak recipe is one you’ll come back to again and again!

More Elegant Dinner Ideas…

• Garlic Butter Steak
• Authentic Italian Bolognese
• Oven Braised Short Ribs
• Whole Roasted Chicken

Watch How to Make Filet Mignon at Home…

This chicken bacon ranch casserole is the kind of dinner you make when you want something quick and easy that is cozy, filling, and guaranteed to be a hit. It’s creamy, cheesy, and packed with shredded chicken, crispy bacon, pasta, and just the right amount of ranch flavor.

It’s easy enough for a weeknight, comforting enough for a Sunday dinner, and flexible enough to make ahead which is exactly what we want from a good casserole.

Ingredients You’ll Need

This chicken bacon ranch pasta bake is a hearty dinner recipe everyone will love! Here is everything you’ll need:

• Butter: Forms the base of the sauce and adds richness while helping create a smooth, creamy texture.
• Garlic: Adds savory depth and aromatic flavor that enhances the cream sauce without overpowering it.
• Flour: Thickens the sauce, creating a creamy, cohesive base that coats the pasta and chicken evenly.
• Heavy Cream: Provides richness and body, giving the casserole its signature creamy, comforting texture.
• Chipotle Lime Ranch: Adds tangy ranch flavor with a subtle smoky kick, balancing the richness of the cheese and cream.
• Salt and Pepper: Enhance and balance all the flavors, ensuring the dish doesn’t taste flat.
• Chicken: Adds hearty protein and makes the casserole filling and satisfying.
• Small Shells Pasta: Holds onto the creamy sauce thanks to its shape, delivering flavor in every bite.
• Mozzarella Cheese: Melts smoothly and creates that stretchy, gooey texture everyone loves.
• Cheddar Cheese: Adds sharp, bold flavor that balances the creaminess of the sauce.
• Bacon: Brings smoky, salty crunch that contrasts perfectly with the creamy casserole.
• Parsley: Adds a fresh pop of color and a light herbal finish to balance the richness.

How to Make Chicken Bacon Ranch Casserole

This is a layered casserole with four main components: the ranch cream sauce, the shredded cheese, the chicken, and the pasta. Here’s how to make this easy chicken casserole: 

1. Make the Sauce: Prepare the ranch cream sauce (detailed instructions on how to make a cream sauce in the section below). 
2. Cook the Pasta: Meanwhile, cook the pasta according to package instructions. 
3. Assemble the Casserole: Butter a 9×13-inch casserole dish and assemble the chicken ranch casserole. 
4. Bake: Bake the ranch chicken casserole until the cheese is melted and bubbling around the edges. 

read more: Looking for easy casserole recipes? Try our Baked Pork Chops and Rice Casserole next!

How to Make a Cream Sauce

We get a lot of readers writing in saying that they feel overwhelmed with the idea of making a cream sauce. But don’t worry, we’ll help you out! Cream sauce is one of the easiest things you can learn to make. Once you know the basics, you can create anything you want. 

Start off with a little butter (olive oil is ok if you absolutely must, but butter is best), then add in your flavorings. Garlic is a must for this chicken ranch casserole, and you can go as light or as heavy as you want. Onions are another great addition and if you’re keeping it a white sauce, throw in a dash or two of nutmeg. Sounds crazy, but it really enriches the sauce.

Alright, whisk everything together and add in an equal amount of flour. So, if you used 2 tablespoons of butter go ahead and start with 1 ½-2 tablespoons of flour and whisk for 30-60 seconds. This will cook out the flour taste. 

Immediately add your liquid while continuously whisking. This is a great chance to bust out your ranch dressing — we used chili lime flavor and it is awesome, but there’s also classic and cucumber basil if you want to try something less spicy. 

Chicken Casserole FAQs

Variations and Add-Ins

This is a fairly flexible recipe. You can use any shredded cheese you have on hand, substitute shredded turkey for the chicken, use turkey bacon instead of regular bacon, and so forth. This is one of those awesome clean out the fridge recipes! 

Can I Make This Ahead of Time?

This is a great make ahead recipe! Make and assemble everything as instructed, then cover with aluminum foil or plastic wrap and store it in the fridge. It will keep for up to 2 days. Then bake it as written in the instruction.

Storing and Reheating

Leftovers should be stored in an airtight container in the refrigerator. They will keep for 4-5 days.

Reheat individual portions in the microwave or multiple servings in the oven preheated to 300 degrees F for 15-20 minutes.

This cheesy chicken bacon ranch casserole is rich, comforting, and always disappears fast. Whether you’re feeding a family, bringing dinner to a friend, or stocking the freezer, this is one of those dependable recipes you’ll come back to again and again.

More Cozy Casserole Recipes to Try:

• Busy Day Casserole
• Cream Cheese Chicken and Rice Casserole
• Ground Beef and Potato Casserole
• Teriyaki Chicken Casserole
• Easy Pizza Casserole

Watch How This Recipe is Made…

When we need a fast dinner that everyone will actually eat, this Instant Pot ground beef recipe is always the answer. It turns simple pantry ingredients—ground beef, rice, beans, salsa—into hearty burrito bowls that taste like takeout but cost way less.

The best part? Besides being done in about 10 minutes, everything cooks right in the Instant Pot for minimal dishes and maximum flavor. Add your favorite toppings and let everyone customize their bowl for a weeknight meal that’s equal parts easy and satisfying.

Family dinner ideas that are quick and easy are something that I am always on the hunt for! The flavor of this is fantastic but my very favorite part, aside from the fact that you can add in or substitute anything you want, it’s done in 10 minutes! Do you hear that?! DINNER IN TEN MINUTES!

Quick and Easy Dinners

Life is so busy especially with three kids who are all in completely different stages of life. We are constantly on the go. We need meals that are healthy, quick, and kid friendly. Some of our favorites are 20 Minute Cheesy Pesto Pasta, 20 Minute Cherry Tomato Basil Angel Hair Pasta, 15 Minute Chicken Stir Fry, 15 Minute Pesto Pasta, and 15 Minute Beef Stir Fry.

These Instant Pot Quick and Easy Ground Beef Burrito Bowls are being added to that list. They are so flavorful and my kids love them! They can put whatever toppings they want on their own bowl. It not only allows them to be creative in the kitchen, but they are also more likely to eat something they have helped cook.

Ingredients for Ground Beef Burrito Bowls

I always like to include a quick list of ingredients so our readers can get a glimpse of everything they will need ahead of time.

• Ground Beef: Provides rich flavor and hearty protein; the slightly higher fat content adds juiciness and prevents the beef from drying out during pressure cooking.
• Olive Oil: Helps sauté the onions and brown the beef evenly while adding a touch of richness to the base of the bowls.
• Onion: Builds savory depth and sweetness that enhances the taco seasoning and balances the spices.
• Taco Seasoning: Layers in bold, Tex-Mex flavor with chili powder, cumin, and aromatics—instantly giving the dish that classic burrito bowl taste.
• Rice: Cooks directly in the broth to absorb flavor while adding bulk and heartiness—turning this into a complete meal, not just a topping.
• Black Beans: Add creamy texture, plant-based protein, and extra fiber to make the bowls more filling and nutritionally balanced.
• Tomatoes with Diced Green Chiles: Bring smoky depth, mild heat, and acidity that brighten the dish and prevent it from tasting heavy or one-note.
• Frozen Corn: Adds pops of sweetness and color while contrasting the textures of the beef and rice.
• Beef Broth: Infuses the rice with savory flavor as it cooks and keeps the beef mixture moist without watering it down.
• Colby Jack Cheese: Melts smoothly over the hot bowl, adding creamy richness and tying all the flavors together with just the right amount of indulgence.

How Do I Make Instant Pot Ground Beef Burrito Bowls?

1. Cook the Ground Beef: Put your instant pot in “sauté” mode and brown your ground beef.
   • What Kind of Ground Beef Should I Use? Before you ask, we prefer to use 85/15 ground beef. It has just enough fat to have a deep, delicious flavor but not so much that your dish is greasy.
2. Sauté: After ground beef has been browned, add the taco seasoning and diced onions with some olive oil and sauté them until the onions start to soften and the ground beef is cooked through. Then add some olive oil and the uncooked rice.
   • PRO TIP: We have found that sauteing the rice for a minute or two gives it such a great flavor.
3. Cook: Add the last four ingredients (black beans, canned tomatoes, corn and beef broth) and give everything a good stir with a wooden spoon. Put the lid on your instant pot, lock it and set it to “manual” high pressure for 7 minutes.

read more: Looking for ground beef dinner ideas? Try our Cheesy Ground Beef Casserole, too!

If you are new to the instant pot or you want a concise list of the cook times for all your basic foods, check out our Instant Pot Cheat Sheet!

What Toppings Should I Put on My Burrito Bowl?

You can dish up bowls for everyone and let everyone put the toppings on that they want. It’s like choose your own burrito bowl adventure! We like to sort of make a burrito bowl bar with all the toppings out so everyone can personalize their bowl. The kids go crazy for this! Here are some of our favorite toppings:

• cheese
• tomatoes or pico de gallo
• sour cream
• avocado
• sliced jalapenos (fresh or pickled)
• chopped fresh cilantro
• sliced olives
• tortilla strips
• lime wedges
• creamy cilantro lime dressing

Burrito Bowls FAQs

Storing and Reheating

Leftovers should be stored in an airtight container in the fridge. They will keep for up to 5 days.

We don’t usually end up with many leftovers of this recipe, but I tend to reheat individual servings in the microwave. They make a great lunch the next day!

If your weeknights are as packed as ours, keep this Instant Pot ground beef recipe in your back pocket. It’s budget-friendly, customizable, and great for meal prep lunches or taco night leftovers. Don’t forget to bookmark or pin the recipe so you can whip up these burrito bowls anytime your dinner plans fall apart—we won’t tell.

We recommend topping it with some of our Restaurant Style Salsa too!

More Quick and Easy Dinner Ideas:

• Smothered Honey Lime Chicken Burritos
• Chicken Stir Fry
• Cilantro Lime Chicken Burrito Bowl
• Sizzling Italian Spaghetti
• 20 Minute Tomato Basil Angel Hair Pasta
• Shortcut Chicken Parmesan
• 10 Minute Garlic Butter Chicken

How to Make Quick and Easy Instant Pot Burrito Bowls

Italian sliders are the perfect party dish for a Super Bowl get together! You start with slider buns and layer them with Italian deli meats like salami, pepperoni, and ham, then add melted provolone cheese.

For extra flavor, you drizzle some garlic parmesan sauce on top, then bake them until golden and crispy. To finish, load them up with your favorite sandwiches toppings like lettuce, tomatoes, pepperoncinis and black olives mixed with a creamy Italian dressing. These sliders are delicious, easy to assemble, and perfect for a crowd!

I’m going to fail you all a bit when it comes to the Super Bowl…we don’t watch it. It hasn’t always been easy, and it was an important decision for our family to not watch the Super Bowl. I know, don’t hate me, but Sunday is our one day set aside for our family and religion. However, we still enjoy a lot of good food (check out our Super Bowl Food Recipe Roundup for more ideas!), so I really wanted to step up a bit and provide our readers with more options for the big day. Food is everything for a football gathering, am I RIGHT?!

I decided to take a nod from our famous ham and cheese sliders and make a new version. Because of my love of chopped salads and the goodness of Italian delis I decided to jump into a fresh version of baked sliders.

How to Make Baked Italian Sliders

Something so delicious shouldn’t be so easy! Baked slider sandwiches are one of my favorite ways to feed a crowd something warm and delicious. Here are the step-by-step instructions…

1. Prep: Preheat the oven to 350℉. Cut the rolls horizontally and place them in the bottom of a 9×13 baking dish.
2. Layer: Place a layer of provolone cheese on the bottom half of the rolls then top with all three meats. Add the top rolls and gently slice through the seams so that each sandwich is separate.
   • PRO TIP:
3. Bake: Whisk together the melted butter, parmesan and garlic herb seasoning and then brush over the tops of the sliders. Bake for 15-20 minutes.
4. Make the Chopped Salad: Whisk together the mayo and Italian dressing in a small bowl then stir in the olives (if using) and onions. Add the lettuce, tomatoes and pepperoncini peppers to a large bowl and then toss with the dressing.
5. Finish the Sandwiches: When the sliders are done baking, carefully remove the tops and add the chopped salad. Put the tops back on and enjoy!

Keep scrolling to the end of the post for the complete recipe found in the recipe card. You can also print or save the recipe there.

What is a Slider?

A slider is an American term for a small sandwich, typically around 2 in (5.1 cm) across, made with a bun. The term primarily refers to small hamburgers like our cheeseburger sliders, but can also cover any mini sandwiches made with a slider roll.

What to Serve with Italian Sliders

Don’t limit yourself to just the Super Bowl for these Italian sub sliders! They are great for a quick weeknight dinner, an appetizer for a party or for a potluck with friends. If you’re serving Italian sandwich sliders as a main dish, here are some side dishes to serve with them:

• Hot salty homemade French Fries or Smoky Fried Potatoes
• Southern Macaroni and Cheese or Macaroni Pasta Salad
• Southern English Pea Salad or Broccoli Salad
• Cheesecake Fruit Salad or Tropical Fruit Salad

Can Italian Sliders Be Made Ahead?

Individual components of the sliders can be made ahead of time, but I wouldn’t recommend fully assembling them. You can slice the buns and add the cheese and meats then put the tops on and cover the baking dish tightly with plastic wrap and store in the fridge for up to 4-5 hours.

Do not add the garlic butter mixture on top of the buns until right before baking. The chopped grinder salad could be made an hour or so ahead of time, but I wouldn’t make it too much earlier than that or the lettuce will start to wilt and brown.

Storing and Reheating

If possible, don’t store constructed sliders. The moisture of all the vegetables and the dressing will make them quite soggy. Store the lettuce mixture separately and add right before serving.

Sliders that have been stored with just the meat and cheese can be reheated in the oven or in an air fryer. Add the chopped salad on before serving. If you have leftover sliders that are fully assembled, store them in an airtight container in the fridge. They will keep for about a day and I would just eat them cold.

Get ready for game day with this delicious and easy Super Bowl Italian sliders recipe! Packed with flavor and perfect for sharing with friends and family.

More Slider Recipes:

• Ham and Cheese Sliders
• French Dip Sliders
• Cheeseburger Sliders
• BBQ Meatball Sliders
• Cheesy Sloppy Joe Sliders
• Hawaiian Turkey Burger Sliders
• Chicken Cordon Bleu Sliders

Watch How We Make This Recipe…

There’s nothing quite like a big pot of Charro Bean Soup simmering away on the stove. It smells divine! It’s one of those recipes that feels rustic and homey, but it’s also packed with so much flavor that it always surprises people.

With tender pinto beans, smoky bacon, spicy chorizo, and fresh veggies, this soup is hearty enough to be a main dish yet cozy enough to serve as a side dish to your favorite Mexican meals.

What is Charro Bean Soup?

In Mexico, charro beans are known as frijoles charros or cowboy beans, a traditional cowboy-style dish that’s been loved for generations. It consists of pinto beans slowly cooked with different meats (ham, chorizo and bacon) in a rich flavorful broth with peppers, onions and tomatoes.

Last year when I was figuring out the best charro beans recipe, I had the thought that if I added a little more broth and a few more ingredients, charro beans could be made into a bold, hearty soup. AND Charro Bean Soup was born! We are obsessed! It’s total Mexican comfort food!

Charro Beans vs. Borracho Beans

Many people have questions about the difference between charro beans and borracho beans because they are so similar. The short answer is beer. Ha! “Borracho beans” “drunken beans” included beer in the liquid that the beans get simmered in. That’s really the only difference. The beer gives the beans a deeper, more malty flavor, but both are made with smoky meats, pinto beans, vegetables and seasonings.

Ingredients for Charro Bean Soup

For the Beans

• Dried Pinto Beans: The base of the dish—hearty, creamy beans that provide protein, fiber, and body to the soup. Cooking them from dry gives a richer, more authentic flavor and texture compared to canned beans.
• Yellow Onion: Adds natural sweetness and depth to the cooking liquid. It builds a flavor base for the beans as they simmer.
• Garlic: Infuses the beans with a subtle, savory flavor that enhances the broth and ties in with the traditional Mexican flavor profile.
• Bay Leaves: Give a subtle earthy, herbal note that rounds out the flavor and makes the beans taste more complex.
• Kosher Salt: Seasons the beans from the inside out as they cook, enhancing their natural flavor.
• Dried Mexican Oregano: Distinct from Italian oregano, it has a slightly citrusy, earthy flavor that pairs beautifully with Mexican spices and beans. It’s traditional and really deepens authenticity.
• Water: The cooking medium that softens the beans and carries all the aromatics. Using water instead of broth at this stage lets the beans shine without overpowering them too early.

For the Soup

• Proteins: Bacon, Ham and Chorizo
• Vegetables and Aromatics: Yellow Onion, Jalapeño, Garlic, Fire Roasted Tomatoes, Chipotle Pepper in Adobo Sauce and Cilantro
• Seasonings: Better Than Bouillon, Smoked Paprika, Ground Cumin and Kosher Salt

How to Make Charro Bean Soup

Prepare the Beans

1. Rinse: Run the beans under water to remove dirt and drain them.
2. Cook: Add all the ingredients for cooking the beans to a large pot or Dutch oven and bring it to a boil, then reduce to low, add a lid and simmer until soft and tender.
   • NOTE: Check the beans regularly and add more water as needed. Keep things flexible on cooking time, sometimes it takes longer to cook the beans.
3. Drain and Save: Drain the beans but SAVE THE COOKING LIQUID for later. Discard the bay leaves.

Make the Soup

1. Cook: Use the same pot, add the bacon and cook until crispy. Add the ham, chorizo, onions, jalapeño and chipotle pepper and cook until the onions are translucent.
2. Combine: Add in the rest of the ingredients including the cooked beans and 3 cups of the cooking liquid, then bring to a boil, reduce heat and let it simmer for 15 minutes.
3. Serve: Season with salt as needed then top with chopped cilantro. Serve with desired toppings.

Cooking Methods

Slow Cooker

Yes, Mexican charro beans soup is a great slow cooker recipe! You can skip cooking the beans first because they will cook in the crockpot. Still rinse them though! Cook the bacon, chorizo, onion, jalapeno and garlic in a pan on the stovetop first. Then add everything to the slow cooker including 5-6 cups of water to the slow cooker.

Cook on low for 8-10 hours or on high for 4-5 hours. Season to taste with salt and pepper before serving.

Instant Pot

Mexican bean soup also works well in the Instant Pot! First, set the IP to “Sauté” and add the bacon and chorizo. Once they are both cooked through, remove from the pot and leave the grease in the pot. Add the onions, jalapenos and garlic and cook until the onions are tender. Add the bacon and chorizo as well as all the rest of the ingredients to the pot along with 7 cups of water.

Secure the lid with the vent sealed and cook on high pressure for 30 minutes. Allow a natural release of the valve before you remove the lid. From start to finish, it will probably take a little over an hour to be completed. Season to taste with salt and pepper as needed.

FAQs

This easy Charro Bean Soup (frijoles charros) is the ultimate one-pot recipe—hearty beans, smoky meats, and a flavorful broth make it perfect for busy weeknights or Sunday dinners.

More Soup Recipes to Try…

• Chicken Tortilla Soup
• Beef Barley Soup
• Tomato Basil Soup
• Taco Stew
• Lasagna Soup

This easy teriyaki chicken recipe is one of those recipes I keep in my back pocket for busy nights when I want something comforting but don’t want to think too hard about dinner. It’s sweet, savory, glossy, and comes together quickly with simple pantry ingredients. No store-bought sauce here!

If takeout teriyaki is your usual go-to, this homemade version is going to surprise you. It’s faster than delivery, easy to customize, and one of those meals everyone at the table is happy to see.

The Best Teriyaki Chicken Recipe

Cade loves sushi. Like, loves it. I think it is horrid. Wait, I know, you all love it too, but I just can’t jump on that bandwagon. I kind of want to, but at this point I’m just trying to find ways to survive. For example, I adore Cade and because he loves sushi I love going out with him for it.

The only stinky part is that then I sit there with nothing to eat, so I generally try to get a teriyaki chicken bowl or something similar. I loved an easy teriyaki chicken bowl growing up and remember how I told you about our teriyaki chicken quesadillas? Yeah, pretty much delicious. So why have I never posted such an easy and delicious recipe?!

I think the real secret to teriyaki chicken, other than a good sauce, is actually the meat you use. Everyone goes for breast meat, which is awesome and leaner, but it’s all about them thighs! Chicken thighs are more moist and work so well with the teriyaki sauce.

In fact, maybe I should ask if they could make a teriyaki chicken sushi roll!!! GENIUS! Oh, wait, except I don’t love the seaweed. Dagnabit! See! I’ve tried to like the stuff. Any recommendations on what kind I should try that would be better for me to ease into? And in the meantime, bust out our easy teriyaki chicken bowl for the fam!

Teriyaki Chicken Ingredients 

The best part of this teriyaki chicken recipe is, without a doubt, the homemade chicken teriyaki sauce. Here’s everything you’ll need:

• Water: Thins the sauce to the right consistency and helps balance the salty-sweet flavors so the teriyaki doesn’t become too intense.
• Soy Sauce: Provides the savory, salty backbone of the sauce and delivers classic umami flavor essential to teriyaki.
• Garlic: Adds aromatic depth and savory warmth, giving the sauce that rich, homemade flavor.
• Brown Sugar: Contributes sweetness while also helping the sauce caramelize slightly as it cooks, creating a glossy finish.
• Honey: Adds a smoother, more rounded sweetness and helps the sauce cling beautifully to the chicken.
• Ground Ginger: Brings gentle warmth and subtle spice that balances the sweetness and enhances the overall depth of flavor.
• Cornstarch: Thickens the sauce as it cooks, creating that signature glossy, restaurant-style teriyaki coating.
• Chicken Thighs: Stay tender and juicy during cooking and absorb the sauce well, making them ideal for a flavorful teriyaki dish.
• Salt and Pepper: Enhance and balance the overall flavor of the chicken without overpowering the sauce.
• Sesame Seeds and Green Onions: Add texture, freshness, and a finishing touch — the sesame seeds bring a light nutty crunch, while green onions add brightness and color.

How to Make Teriyaki Chicken

This truly is such a simple teriyaki chicken recipe. All you have to do is whisk together the chicken teriyaki sauce, grill the chicken, and serve! Here are the step-by-step instructions:

1. Make the Sauce: Add all the sauce ingredients to a saucepan and stir. Bring to a boil.
2. Thicken the Sauce: Whisk the water and cornstarch together then slowly whisk into the sauce cooking at a soft boil for 1-3 minutes or until thick. Set aside.
3. Grill the Chicken: Heat a grill or grill pan over medium-high heat. Season the chicken on both sides with salt and pepper. Place on the grill and cook for 3-4 minutes on each side.
   • NOTE: The safe internal temperature for chicken thighs is 165°F. Use a meat thermometer to make sure it is done.
4. Rest: Remove the chicken from the grill and let it rest for 2 minutes then cut into slices.
5. Serve: Put the chicken on a bed of rice and serve over rice with the teriyaki sauce drizzled over the top. Garnish with sesame seeds and green onions.

FAQs

What to Serve with Teriyaki Chicken

Nine times out of ten, we serve teriyaki chicken with rice. It’s timeless, classic and so delicious! It also goes great with noodles or even just steamed veggies in a teriyaki chicken bowl with veggies.

Some other good ideas are sautéed garlic snap peas, roasted broccoli or Asian cucumber salad.

Storing, Freezing and Reheating

Leftovers should be stored in the refrigerator and will keep for 4-5 days. I prefer to store the chicken with the sauce but you can store them separately if you want.

This also freezes extremely well. I like to use our food saver to freeze the chicken and teriyaki sauce together. They will keep in the freezer for up to 3 months.

To reheat, let the frozen chicken thaw completely and then reheat it on the stovetop in a skillet.

Stop buying your teriyaki sauce at the grocery store! It is so simple to make at home with this teriyaki chicken recipe. It is the best of the best!

This easy teriyaki chicken is proof that weeknight dinners don’t have to be complicated to be delicious. With tender chicken, a simple homemade sauce, and endless ways to serve it, this is a recipe you’ll make again and again.

More TERIYAKI Recipes:

• Teriyaki Salmon Bowls
• Teriyaki Chicken Quesadilla
• Air Fryer Teriyaki Chicken Wings
• Teriyaki Chicken Casserole
• Teriyaki Veggie Bowl
• Teriyaki Chicken Pasta Salad

This sheet pan honey garlic kielbasa recipe is one of those dinners that makes weeknights feel easier. Everything bakes together on one pan — smoky kielbasa, tender vegetables, and a simple honey garlic sauce that turns sweet and savory in the oven.

It’s the kind of meal you can toss together quickly, pop in the oven, and walk away from while it cooks. Minimal prep, minimal cleanup, and a dinner everyone loves.

A Healthy One Pan Dinner That Actually Fills You Up

We’re always on the hunt for healthy one pan dinners! We want meals that feel balanced, satisfying, and don’t leave us rummaging through the pantry an hour later. That’s exactly why we love this one pan honey garlic kielbasa and vegetables.

The mix of sweet potatoes and regular potatoes makes this meal hearty enough to truly fill you up, while the broccoli adds freshness and color. More color on your plate isn’t just good for nutrients, it also helps your brain register the meal as satisfying, so you actually feel done when dinner’s over.

Why a Sheet Pan Works Best for This Kielbasa Recipe

• Even roasting: Spreading everything out on a sheet pan allows the kielbasa and vegetables to roast instead of steam, giving you better browning and caramelization.
• Perfect texture balance: The potatoes become tender, the broccoli gets lightly crisp, and the kielbasa browns beautifully — all at the same time.
• Hands-off cooking: Once everything is on the pan and in the oven, there’s very little to manage. No stirring, no babysitting.
• Big flavor, easy cleanup: The honey garlic sauce melts and coats the sausage as it bakes, creating big flavor without extra dishes.

Ingredients You’ll Need

We wanted to keep this sheet pan sausage dinner as simple as possible, so we used all pantry staples to whip up this quick meal.

• Pork Kielbasa: Provides smoky, savory flavor and hearty protein. Because it’s already cooked, it browns beautifully in the oven while soaking up the honey garlic sauce.
• Sweet Potato: Adds natural sweetness and a tender, slightly caramelized texture that balances the savory kielbasa and garlic sauce.
• Other Potatoes: Create a hearty, filling base for the meal. They roast up golden and fluffy inside, soaking in the flavors from the sauce.
• Broccoli: Adds freshness, color, and a slightly crisp texture. Broccoli balances the richness of the sausage and sweet sauce.
• Olive Oil: Helps everything roast evenly, prevents sticking, and encourages browning on both the vegetables and kielbasa.
• Salt and Pepper: Enhances the natural flavors of the vegetables and sausage and ensures everything is well-seasoned before roasting.
• Unsalted Butter: Adds richness and depth, helping the sauce melt into a smooth, flavorful glaze as it bakes.
• Honey: Provides natural sweetness and helps the sauce caramelize slightly in the oven.
• Brown Sugar: Deepens the sweetness and adds a hint of molasses flavor, creating a more complex sweet-savory balance.
• Garlic: Delivers bold, aromatic flavor that defines the sauce and pairs perfectly with the smoky kielbasa.
• Dijon Mustard: Adds tang and subtle sharpness, cutting through the sweetness and keeping the sauce from tasting flat.
• Dried Basil: Brings a light herbal note that adds freshness and rounds out the sauce.
• Dried Oregano: Adds savory depth and a slightly earthy flavor that complements both the garlic and sausage.

What is Kielbasa?

Kielbasa is a Polish sausage that’s usually flavored with garlic. It’s either hot or cold smoked, though today you’ll find it most often hot smoked. The meat is usually cured and then has garlic and spices added to it.

How to Make Sheet Pan Kielbasa

Cooking kielbasa on a sheet pan is as easy as it gets. Here are the basic steps to mastering this recipe: 

1. Make the Sauce: Whisk together the honey garlic sauce in a bowl. 
2. Roast the Potatoes: Oil the sheet pan and spread out the chopped potatoes in a single layer. Toss with more olive oil, salt, and pepper.
3. Roast the Kielbasa: Add the sliced kielbasa to the sheet pan and brush with all but 2 tablespoons of sauce.
4. Cook the Broccoli: Bake for 20 minutes, then add broccoli to the sheet pan and bake for another 5 to 10 minutes.
5. Serve: Brush the kielbasa with the remaining sauce just before serving. Enjoy! 

Can I Use Different Veggies in This Sheet Pan Recipe?

Absolutely! You definitely don’t have to use the same veggies we did, we just loved how the Polish kielbasa sausage paired with the root vegetables. However, you could use asparagus, carrots, onions, brussel sprouts, or any other veggies you have on hand. 

Can I Double This Kielbasa Recipe?

Have more mouths to feed? You can definitely double this recipe, but you’ll want to split the ingredients between two sheet pans and rotate them in the oven halfway through baking. If you try to cram the ingredients onto one sheet pan, you’ll overcrowd the pan and the veggies will steam instead of roast.  

What to Serve with Kielbasa Sheet Pan Dinner

We serve this kielbasa recipe with a side salad just to freshen things up even more. Grains like rice and quinoa also pair nicely with this sheet pan dinner. But this truly is so filling on its own — and what’s the point in a one-pan dinner if you’re going to do even more work?

Storing, Reheating and Make Ahead

This sheet pan recipe is best the day it’s made, but leftovers keep in the fridge for up to 5 days. Be sure to store it in an airtight container.

To reheat it, I like to use the oven so the kielbasa gets a little crispy and caramelized again. Reheat in a 350℉ oven in a single layer on a sheet pan for 10-15 minutes. If you’re in a hurry, a quick zap in the microwave works just fine too!

You can cut the kielbasa and broccoli ahead of time and prep the sauce. You can make the sauce up to 2 or 3 days ahead of time. Just store it in the fridge until ready to use. Then when it’s time for dinner, just cube the potatoes and sweet potatoes and toss everything on the sheet pan.

If you love easy dinners with big flavor, this sheet pan honey garlic kielbasa deserves a spot in your rotation. It’s simple, flexible, and perfect for busy nights when you want something comforting without extra work. Be sure to watch the video below!

More ONE-PAN RECIPES: 

• 30 Minute Chicken Stir Fry
• One-Pan Creamy Lemon Garlic Chicken
• One-Skillet Ground Beef Enchilada Casserole
• Kid-Approved One-Skillet Chicken Fajitas 
• One-Skillet Cheddar Broccoli Rice with Kielbasa
• Healthy Sausage Kale Quinoa Skillet

Watch How Easy it is to Make this Sheet Pan Recipe…

This quick and easy 15-minute chicken stir-fry is one of those weeknight dinners that never lets you down. Tender chicken, crisp-tender vegetables, and a simple savory sauce come together fast. It’s flexible, forgiving, and perfect for using whatever vegetables you have on hand.

Whether you’re cooking for a busy family or just need something fast and reliable, this stir-fry is a favorite.

Creating This Quick Dinner Recipe

I used to think I had quick dinner recipes down, but with three kids needing to be in three different places by 4:30 PM, I’ve had to up my game. On one of those crazy days, Cade called from the store asking if I needed anything, and I quickly told him I needed a super-fast dinner idea before the girls had dance. He came home with Yakisoba noodles and a variety of stir-fry veggies.

He chopped up the broccolini and peppers while I opened bags of matchstick carrots, pre-sliced mushrooms, and baby bok choy. In just two minutes, we were ready to cook. You could even grab a pre-packaged stir-fry veggie mix to save even more time.

To top it off, we mixed together a simple sauce and grabbed a package of pre-cubed chicken from the meat department. It costs a bit more, but on a night like that, convenience was key.

Ingredients You’ll Need 

For this quick and easy dinner recipe, you’ll need: 

• Cooking Oil: High-heat oil (like canola or peanut oil) for quickly searing the chicken and vegetables without burning.
• Chicken Breasts: A lean protein that cooks quickly and soaks up all the delicious stir-fry flavors.
• Salt and Pepper: Basic seasoning that enhances the natural flavor of the chicken.
• Broccolini Florets: Adds crunch, color, and a mild bitterness that balances the savory sauce.
• Matchstick Carrots: Bring natural sweetness and texture while cooking quickly in the pan.
• Red Bell Peppers: Add bright color, subtle sweetness, and crisp-tender bite.
• Cremini Mushrooms: Contribute savory, umami flavor and soak up the sauce.
• Baby Bok Choy: Adds freshness and light crunch, with tender leaves that wilt perfectly.
• Yakisoba Noodles: Hearty, chewy noodles that make the stir-fry filling and cook in minutes.

We opted to make a quick homemade stir-fry sauce as well, which uses: 

• Soy Sauce: The salty, umami base of the sauce that flavors the entire dish.
• Vegetable Broth (or Chicken Broth): Adds depth and keeps the sauce from being too salty.
• Honey or Brown Sugar: A touch of sweetness to balance the salt and spice.
• Ground Ginger: Warm, slightly spicy flavor that brightens the sauce.
• Garlic Cloves: Fresh, aromatic, and a must for any stir-fry.
• Cornstarch: Thickens the sauce so it clings beautifully to the noodles and chicken.

Variations

In the spirit of super-easy recipes, feel free to adjust the sauce and chicken stir-fry ingredients as needed. We constantly change up our stir-fry vegetables depending on what’s in the fridge — you’ve gotta do what you’ve gotta do when the kids need to be out the door soon! 

Some other options could be baby corn, green beans, water chestnuts, snap peas, asparagus, etc. You can also dial up the heat by adding a squeeze of sriracha to the sauce.

How to Make Chicken Stir-Fry Fast

This easy stir-fry recipe is the definition of a quick and easy recipe.

1. Heat: Warm a large skillet, cast iron pan, or wok over medium-high heat with a little oil.
2. Cook: Add bite-sized chicken pieces, season with salt and pepper, reduce heat to medium, and cook, stirring occasionally, until cooked through, about 4 minutes. Transfer the chicken to a plate.
3. Sauté: Add a bit more oil to the pan and toss in your vegetables. Sauté until they’re crisp-tender.
4. Prep: While the veggies cook, run your noodles under hot water to separate them.
5. Whisk: In a small bowl, whisk together all the ingredients for the homemade stir-fry sauce.
6. Combine: Return the cooked chicken to the pan, then add the noodles and stir-fry sauce.
7. Toss: Stir everything together until evenly coated in sauce and heated through.
8. Garnish: Finish with chopped scallions and sesame seeds, or enjoy it as-is!

Chicken Stir-Fry FAQs

Storing and Reheating Chicken Stir-Fry

If you wind up with leftovers of this quick dinner idea, they should be stored in the fridge. They will keep for up to 4-5 days.

I recommend reheating it in a skillet with a little oil and a splash of stock or water. Avoid the microwave for leftovers, as the stir-fry noodles become rubbery when reheated that way. 

This is the best chicken stir fry if you want a quick and easy meal that the whole family will love. It is loaded with fresh vegetables, chunks of juicy chicken, and noodles all tossed in simple stir-fry sauce.

More Asian Recipes: 

• Asian Steak Marinade
• Chicken Lettuce Wraps
• Korean Asian Braised Short Ribs
• Teriyaki Chicken Casserole
• Thai Peanut Steak Salad
• Quick and Easy Cashew Chicken
• Thai Peanut Sauce Noodles with Chicken

Watch How to Make 15-Minute Chicken Stir Fry