Too busy to cook? Not with these 15 minute recipes! After a long day, the last thing you want to think about are the ingredients you’ll need to make a gourmet dinner. Thankfully, you don’t have to! We’ve scoured the internet for 15 minute recipes that take every shortcut known to man and still come out tasting great. Hit the grocery store today and pick up a few staples and some meat to get cooking!
Below, we’ve got some great 15 minute recipes for busy people, including an amazing stir fry and a coffee-crusted skirt steak that will change your opinion on coffee for dinner.
15 Minute Recipes for Busy People
1. Chicken Stir Fry
- 3 chicken breasts, sliced thinly
- 2tbsp cornflour, to coat the sliced chicken
- 1 garlic clove, crushed
- 2 in. ginger, grated
- chili flakes to taste
- 2tbsp vegetable oil
- 1 bag frozen stir fry veggies
- 2tbsp dark soy sauce
- 1tbsp stir fry sauce
- 1tbsp sesame oil
- 1/2 cup chicken stock, hot
- salt and pepper to taste
- Cooked rice
- Slice the chicken thinly and toss with cornstarch.
- Heat 1 tbsp of vegetable oil in a large wok and add the garlic, ginger, chilli flakes and frozen veggies, stirring occasionally until veggies are crisp and nearly done. Push veggies up around sides of wok.
- Add 2nd Tbsp oil and chicken to the wok, stir and cook til golden.
- Mix the cooked vegetables with chicken and cook for 1 minute.
- Add the 2 different types of sauce and sesame oil, stir for another minute.
- Pour in the hot chicken stock and let it boil for another 3 to 4 minutes until the sauce starts to thicken. Serve hot over rice.
Total: 15 minutes
2. Coffee-Rubbed Skirt Steak
- 1 tablespoon finely ground coffee
- 1 tablespoon packed light brown sugar
- 1 1/2 teaspoons chili powder
- 1 1/2 teaspoons ground ginger
- 1 1/2 teaspoons paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon cayenne
- 1 1/4 pounds skirt steak
- Preheat gas grill to high. Combine coffee, brown sugar, chili powder, ginger, paprika, salt and cayenne in a small bowl. Rub coffee mixture onto both sides of steak, shaking off excess. Oil grill grates and grill steak, turning once with tongs, until cooked through, 7 to 9 minutes total for medium-rare. Be careful not to overcook.
- Remove steak to a cutting board and let rest for at least 5 minutes before slicing and serving.
Total: 15 minutes
3. Thai Peanut Chicken Quinoa Bowls (Gluten-free)
- 1 cup quinoa, rinsed
- 1-3/4 cups chicken broth
- 2 teaspoons peanut oil, divided
- 1 large chicken breast, thinly sliced
- salt and pepper
- 1 cup coleslaw mix
- 1/2 cup frozen shelled edamame
- 2 green onions, chopped
- 1 egg
- 1/2 teaspoon sesame oil
- 1/2 cup salted peanuts, chopped and divided
Thai Peanut Sauce:
- 1/4 cup gluten-free tamari or soy sauce
- 2 Tablespoons rice vinegar
- 2 Tablespoons water
- 1 Tablespoon + 1 teaspoon sugar
- 1 Tablespoon + 1 teaspoon peanut butter
- 2 teaspoons gluten-free chili garlic sauce
- Bring chicken broth to a boil in a saucepan then add rinsed quinoa. Place a lid on top then lower heat and cook until quinoa has absorbed chicken broth, about 15 minutes. Fluff with a fork then set aside.
- Combine all sauce ingredients in a microwave-safe bowl then microwave for 20 seconds. Stir until smooth then set aside. Whisk together egg and sesame oil in a small bowl then set aside.
- Heat 1 teaspoon peanut oil in a wok or large skillet over high heat. Season chicken with salt and pepper then add to wok and stir fry until no longer pink. Remove to a plate then set aside.
- Heat remaining teaspoon peanut oil in wok then add coleslaw mix, frozen edamame, and green onions. Stir fry until tender, 2-3 minutes, then push to outsides of wok, creating a clear space in the center. Add egg whisked with sesame oil to center of wok then stir fry until soft scrambled.
- Add cooked chicken, quinoa, sauce, and half the chopped peanuts to wok then toss to combine. Serve with remaining chopped peanuts.
Total: 21 minutes
- 1/2 cup olive oil
- 6 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon crushed red pepper, or more to taste
- 1 1/2 pounds peeled, de-veined medium shrimp, rinsed, drained and patted dry
- Warm oil, garlic, parsley and crushed red pepper in a large skillet over medium-high heat for 1 1/2 minutes.
- Carefully add shrimp, season with salt and cook, stirring, until pink, about 3 minutes. Serve hot.
Total: 12 minutes
5. Rice and Bean Bowl
- 1 10- to 12-oz. package frozen precooked brown rice
- 1/2 cup canned black beans, rinsed and drained
- 1/2 can Rotel
- 2 tablespoons shredded Cheddar or Mexican blend cheese
- 2 tablespoons prepared guacamole
- Hot sauce, optional
- Heat rice according to package instructions, 2 to 4 minutes.
- Combine beans and salsa in a medium microwave-safe bowl. Partially cover and cook on high power until warmed through, about 1 minute. Stir in 1 cup rice, partially cover and cook until hot, about 1 minute longer. (Check halfway through.) Top with cheese and guacamole. Add hot sauce, if desired.
Total: 11 minutes
6. Southwestern Burgers
- 1 ripe avocado, peeled, pitted and coarsely chopped
- 1 tablespoon finely chopped shallot
- 1 tablespoon lime juice
- 1/4 teaspoon crushed red pepper
- 1 1/2 teaspoons salt
- 1 pound ground chuck
- 1 teaspoon chili powder
- 4 whole-wheat hamburger buns
- Preheat broiler to high; place a rack about 8 inches from heat source. Combine avocado, shallot, lime juice, crushed red pepper and 1/2 tsp. salt in a bowl. Lightly mash avocado with back of a fork to break up chunks. Cover with plastic wrap, pressing directly onto surface of guacamole, and chill until ready to serve.
- Sprinkle beef with chili powder and 1 tsp. salt. Mix gently with your hands to distribute seasonings. Shape into 4 patties. Broil hamburgers until they reach desired temperature, turning once, about 8 minutes for medium-rare. Serve hamburgers on buns with guacamole on top.
Total: 14 minutes
7. Quick Veggie Pizzas
- Cornmeal, for dusting
- 1 Pizza Dough or
- 1 Whole-Wheat Pizza Dough
- 3 tablespoons extra-virgin olive oil
- 1/4 cup 1/4-inch-thick sliced roasted red peppers
- 2 ounces feta, crumbled
- 4 pitted large black olives, sliced
- 1/8 teaspoon crushed red pepper
- 1/4 small red onion, thinly sliced (about 1/4 cup)
- Place oven rack on lowest shelf. If you have a stone, place it on rack. Preheat oven to 550°F, or your oven’s highest temperature, for 45 minutes.
- Dust a 14-inch-wide pizza peel with cornmeal, then flatten dough on top. Using lightly floured fingers or a floured rolling pin, stretch dough into a 13- to 14-inch round. (Sprinkle peel with more cornmeal if necessary to make sure crust slides around easily on peel.) Brush 1 1/2 Tbsp. oil over crust.
- Spread hummus over crust, leaving a 1-inch border. Scatter peppers, feta, olives and crushed red pepper over pizza. Drizzle remaining 1 1/2 Tbsp. oil over pizza.
- Carefully slide pizza onto stone. Bake until crust is golden brown on edges and on bottom (lift an edge to check) and cheese is lightly browned, about 8 minutes. Transfer to a cutting board. Sprinkle onion slices over pizza. Let rest for a minute; slice and serve.
Total: 12 minutes
Are there any amazing 15 minute recipes for busy people we left out? Share your favorites in the comments, and if we like them, we’ll add them to our next recipe post!