Breville Electric Wok Recipes You Need to Try Right Now

If you own a Breville electric wok, you already know it’s a game-changer in the kitchen. It heats up fast, holds steady temperatures, and makes cooking feel easy.

These 15 Breville electric wok recipes will show you just how much this one appliance can do.

From quick weeknight stir-fries to rich noodle dishes, there’s something here for everyone.

Why the Breville Electric Wok Makes Cooking So Much Easier

The Breville electric wok is one of those kitchen tools you don’t know you need until you have it. It sits flat on your counter, plugs right in, and gets to high heat in minutes. No wok burner needed. No fussing with a gas flame. Just consistent, powerful heat every single time.

It’s great for stir-frying, steaming, deep frying, and even braising. The wide, round base gives you plenty of room to toss ingredients without spilling. The temperature control dial is simple and easy to use. Whether you’re a beginner or an experienced cook, this wok works well for you.

It’s also easy to clean. The nonstick surface means food doesn’t stick, and a quick wipe-down is usually all you need. If you’re looking for a reliable electric wok, this one checks every box.

Best Breville Electric Wok Recipes to Cook Tonight

Classic Chicken Stir-Fry

This classic chicken stir-fry is one of the easiest meals you can make in your Breville electric wok.

It’s loaded with tender chicken strips, crisp veggies, and a savory sauce that pulls it all together.

I love this recipe because it comes together in under 20 minutes. It’s perfect for busy weeknights when you want something hot, healthy, and satisfying.

Serve: 4 | Prep Time: 10 mins | Cook Time: 12 mins | Total Time: 22 mins

Ingredients:

• 1.5 lbs chicken breast, thinly sliced
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 cup snap peas
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 3 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp sesame oil
• 2 tbsp vegetable oil
• 1 tsp cornstarch mixed with 2 tbsp water
• Salt and pepper to taste

How To Make:

Season the chicken – Toss chicken slices with salt, pepper, and 1 tbsp soy sauce. Let it sit for 5 minutes while you prep everything else.

Heat the wok – Set your Breville electric wok to High (around 425°F). Add vegetable oil and let it heat for about 1 minute until it shimmers.

Cook the chicken – Add the chicken in a single layer. Cook for 3–4 minutes without stirring too much. Flip and cook another 2 minutes. Remove and set aside.

Stir-fry the veggies – Add a little more oil if needed. Toss in garlic and ginger. Stir for 30 seconds. Add broccoli, bell pepper, and snap peas. Stir-fry for 3–4 minutes on High.

Add the sauce – Return the chicken to the wok. Pour in remaining soy sauce, oyster sauce, and sesame oil. Stir in the cornstarch mixture. Toss everything together and cook 1–2 more minutes until the sauce thickens.

Serve it up – Plate over steamed rice or noodles. Serve hot.

Low Heat Option: Cook on Medium (350°F) for 6–7 minutes per side for chicken. Veggies will take 5–6 minutes. Total time adds about 8–10 minutes.
High Heat Option: Cook on High (425°F) for crispier veggies and a slightly charred flavor.

Beef and Broccoli

Beef and broccoli is a takeout favorite that’s honestly even better when made at home in your Breville electric wok. The sauce is rich, slightly sweet, and savory all at once. It clings to every piece of tender beef and bright green broccoli. I make this on nights when I want something that feels indulgent but is still packed with good stuff.

Serve: 4 | Prep Time: 15 mins | Cook Time: 10 mins | Total Time: 25 mins

Ingredients:

• 1.5 lbs flank steak, thinly sliced against the grain
• 3 cups broccoli florets
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• ¼ cup soy sauce
• 2 tbsp oyster sauce
• 1 tbsp brown sugar
• 1 tsp sesame oil
• 1 tbsp cornstarch
• 2 tbsp vegetable oil
• ½ cup beef broth

How To Make:

Marinate the beef – Combine soy sauce, oyster sauce, brown sugar, sesame oil, and cornstarch in a bowl. Add sliced beef and toss well. Let it marinate for 10 minutes.

Blanch the broccoli – Fill the wok halfway with water and set to High. Once boiling, add broccoli for 2 minutes. Drain and set aside. Dry the wok.

Sear the beef – Heat the wok on High (425°F) with vegetable oil. Add beef in one layer. Sear for 2–3 minutes per side. Don’t overcrowd the pan. Cook in batches if needed. Remove and set aside.

Cook the aromatics – Lower to Medium-High (375°F). Add garlic and ginger. Stir 30 seconds.

Build the sauce – Pour in beef broth. Scrape up any bits from the bottom. Let it simmer for 1 minute.

Bring it all together – Add beef and broccoli back in. Toss everything to coat. Cook for 2 more minutes until sauce thickens.

Low Heat Option: Medium (350°F). Cook beef 4–5 minutes per side. Sauce may take an extra minute to thicken.
High Heat Option: High (425°F) for a quicker sear and deeper flavor.

Shrimp Fried Rice

Shrimp fried rice is one of those recipes that uses leftover rice and turns it into something amazing. This version is packed with juicy shrimp, eggs, peas, and a flavorful soy sauce base. My Breville electric wok handles this perfectly because the wide surface gives every grain of rice space to toast. Best served fresh and hot, right out of the wok.

Serve: 4 | Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins

Ingredients:

• 1 lb shrimp, peeled and deveined
• 3 cups cooked white rice (day-old is best)
• 2 eggs, beaten
• 1 cup frozen peas and carrots
• 3 cloves garlic, minced
• 3 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 2 tbsp vegetable oil
• 2 green onions, sliced
• Salt and pepper to taste

How To Make:

Cook the shrimp – Heat wok on High (425°F). Add 1 tbsp oil. Season shrimp with salt and pepper. Cook for 1–2 minutes per side until pink. Remove and set aside.

Scramble the eggs – Add a small drizzle of oil. Pour in beaten eggs. Scramble quickly and break into small pieces. Remove and set aside.

Toast the rice – Add remaining oil. Add garlic and stir 30 seconds. Add the cold rice. Press it against the wok and let it sit for 1–2 minutes to get a little crispy. Stir and repeat.

Add veggies and sauce – Toss in peas and carrots. Add soy sauce, oyster sauce, and sesame oil. Stir everything together well.

Combine – Add shrimp and eggs back in. Toss well. Cook 2 more minutes. Top with green onions.

Low Heat Option: Medium (350°F). Rice won’t crisp as much but still tastes great. Add 3–4 extra minutes.
High Heat Option: High (425°F) for crispy, restaurant-style fried rice.

Pad Thai

Pad Thai is a noodle dish that never gets old. It’s sweet, tangy, savory, and just a little spicy all in one bowl.

Making it in the Breville electric wok is super easy because it heats evenly and gives you great control.

This version uses chicken, but you can swap for shrimp or tofu. Topped with peanuts and fresh lime, it’s absolutely delicious.

Serve: 4 | Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins

Ingredients:

• 8 oz flat rice noodles
• 1 lb chicken breast, sliced thin
• 2 eggs
• 1 cup bean sprouts
• 3 cloves garlic, minced
• 3 tbsp fish sauce
• 2 tbsp tamarind paste
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• 2 tbsp vegetable oil
• ¼ cup crushed peanuts
• 2 green onions, chopped
• Lime wedges to serve
• Red chili flakes (optional)

How To Make:

Soak the noodles – Soak rice noodles in warm water for 20–30 minutes. Drain and set aside.

Make the sauce – Mix fish sauce, tamarind paste, soy sauce, and brown sugar in a small bowl. Set aside.

Cook the chicken – Heat wok on High (425°F). Add oil. Cook chicken 3–4 minutes until cooked through. Push to the side.

Add garlic and eggs – Add garlic to the empty side. Stir 30 seconds. Crack in eggs. Scramble them quickly. Mix with the chicken.

Add noodles – Toss in the drained noodles. Pour in the sauce. Toss everything well for 2–3 minutes.

Finish it – Add bean sprouts and green onions. Toss once more. Plate and top with peanuts, lime, and chili flakes.

Low Heat Option: Medium-High (375°F). Noodles may need 1–2 extra minutes to fully absorb sauce.
High Heat Option: High (425°F) for a slightly charred, authentic flavor.

Vegetable Lo Mein

Vegetable lo mein is the perfect meatless meal that still feels hearty and filling. It’s loaded with chewy noodles, colorful veggies, and a simple savory sauce.

This is one of my go-to Breville electric wok recipes when I want something quick and clean. It’s also great for meal prepping since it stores well and reheats beautifully.

Serve: 4 | Prep Time: 10 mins | Cook Time: 12 mins | Total Time: 22 mins

Ingredients:

• 8 oz lo mein noodles, cooked and drained
• 1 cup shredded cabbage
• 1 cup carrots, julienned
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 3 cloves garlic, minced
• 3 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tsp sesame oil
• 2 tbsp vegetable oil
• Salt and pepper to taste
• Sesame seeds for garnish

How To Make:

Heat the wok – Set Breville electric wok to High (425°F). Add vegetable oil. Let it heat for 1 minute.

Cook garlic – Add garlic. Stir for 30 seconds until fragrant.

Add veggies – Toss in cabbage, carrots, bell pepper, and zucchini. Stir-fry for 4–5 minutes until slightly tender but still crisp.

Add noodles – Toss in the cooked lo mein noodles. Mix well with the veggies.

Season – Pour in soy sauce, hoisin sauce, and sesame oil. Toss everything to coat. Cook for 2 more minutes.

Serve – Plate up and sprinkle sesame seeds on top.

Low Heat Option: Medium (350°F). Veggies will be softer. Cook an extra 2–3 minutes.
High Heat Option: High (425°F) for slightly charred veggies and more flavor.

Sweet and Sour Pork

Sweet and sour pork is a classic that always hits the spot. Crispy pork pieces coated in a bright, tangy sauce with pineapple, bell peppers, and onions. It looks impressive but is super easy to pull off in your Breville electric wok. I love making this on weekends when I want something that feels like a special meal without the takeout price.

Serve: 4 | Prep Time: 20 mins | Cook Time: 20 mins | Total Time: 40 mins

Ingredients:

• 1.5 lbs pork tenderloin, cut into 1-inch cubes
• 1 cup pineapple chunks
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 onion, chopped
• ½ cup ketchup
• ¼ cup rice vinegar
• 3 tbsp sugar
• 2 tbsp soy sauce
• 1 tbsp cornstarch mixed with 2 tbsp water
• ½ cup cornstarch (for coating pork)
• 2 eggs, beaten
• Oil for frying

How To Make:

Coat the pork – Dip pork pieces in beaten egg, then coat in cornstarch. Set on a plate.

Fry the pork – Set wok to High (425°F). Add 2 inches of oil. Once hot, fry pork in batches for 3–4 minutes until golden and crispy. Drain on paper towels.

Make the sauce – In a small bowl, whisk together ketchup, rice vinegar, sugar, soy sauce, and cornstarch mixture.

Cook the veggies – Remove most of the oil. Set wok to Medium-High (375°F). Stir-fry bell peppers and onion for 2–3 minutes.

Add sauce and pineapple – Pour sauce into the wok. Add pineapple. Stir and let simmer 2 minutes until sauce thickens.

Combine – Toss fried pork into the sauce. Mix well and serve immediately over steamed rice.

Low Heat Option: Fry pork on Medium-High (375°F). Takes 5–6 minutes per batch.
High Heat Option: High (425°F) for crispier pork in less time.

Mongolian Beef

Mongolian beef is bold, rich, and insanely satisfying. Thin slices of beef in a sweet and savory sauce with green onions is pure comfort food. The Breville electric wok is perfect for this because it reaches the high heat needed to sear beef quickly and lock in flavor. Best served over fluffy white rice with extra sauce on top.

Serve: 4 | Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins

Ingredients:

• 1.5 lbs flank steak, thinly sliced
• ¼ cup cornstarch
• ½ cup soy sauce
• ½ cup water
• ⅓ cup brown sugar
• 4 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 2 tbsp vegetable oil
• 4 green onions, cut into 2-inch pieces
• Red chili flakes (optional)

How To Make:

Coat the beef – Toss sliced beef in cornstarch. Let it sit for 5 minutes.

Make the sauce – Mix soy sauce, water, brown sugar, garlic, and ginger. Set aside.

Sear the beef – Heat wok on High (425°F). Add oil. Add beef in batches. Sear 2–3 minutes per side. Don’t overcrowd. Remove and set aside.

Cook the sauce – Pour sauce into the wok on Medium-High (375°F). Stir and let it simmer for 2 minutes until slightly thickened.

Combine – Add beef back in. Toss in green onions. Mix well. Cook 1–2 more minutes.

Low Heat Option: Medium (350°F). Sauce thickening takes 3–4 minutes. Beef needs a bit longer to sear.
High Heat Option: High (425°F) for fast searing and a slightly caramelized sauce.

Thai Basil Chicken (Pad Kra Pao)

Thai basil chicken is one of the most flavorful dishes you’ll ever make in your Breville electric wok. It’s spicy, fragrant, and ready in 20 minutes. The fresh Thai basil leaves wilt right into the hot dish and give it this beautiful aroma that fills your kitchen. I love this recipe best served with a fried egg on top and steamed jasmine rice.

Serve: 4 | Prep Time: 10 mins | Cook Time: 10 mins | Total Time: 20 mins

Ingredients:

• 1.5 lbs ground chicken
• 1 cup fresh Thai basil leaves
• 4 cloves garlic, minced
• 3 red Thai chilies, sliced (adjust to taste)
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp fish sauce
• 1 tsp sugar
• 2 tbsp vegetable oil
• 4 fried eggs (to serve)

How To Make:

Make the sauce – Mix soy sauce, oyster sauce, fish sauce, and sugar in a bowl. Set aside.

Heat the wok – Set to High (425°F). Add oil. Add garlic and chilies. Stir for 30 seconds.

Cook the chicken – Add ground chicken. Break it up with a spatula. Cook for 5–6 minutes until browned through.

Add the sauce – Pour in the sauce mixture. Stir well. Cook 1–2 minutes.

Add basil – Toss in fresh Thai basil. Stir until wilted. Remove from heat.

Serve – Plate over jasmine rice. Top each serving with a fried egg.

Low Heat Option: Medium-High (375°F). Takes 2–3 extra minutes. Basil still wilts well.
High Heat Option: High (425°F) for the most authentic flavor.

Egg Fried Rice

Egg fried rice is simple, humble, and so delicious. It’s one of those recipes that uses basic pantry items and turns them into something everyone loves. The secret is using cold, day-old rice and a hot wok. Your Breville electric wok hits that high heat fast, which is exactly what you need. This works as a side dish or a full meal on its own.

Serve: 4 | Prep Time: 5 mins | Cook Time: 10 mins | Total Time: 15 mins

Ingredients:

• 3 cups cooked white rice (cold, day-old)
• 4 eggs, beaten
• 1 cup frozen peas
• 3 cloves garlic, minced
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 2 tbsp vegetable oil
• 2 green onions, sliced
• Salt and pepper to taste

How To Make:

Heat the wok – Set to High (425°F). Add oil. Let it heat 1 minute.

Scramble the eggs – Pour in beaten eggs. Scramble quickly and break into small pieces. Push to the side.

Toast the rice – Add garlic and stir 30 seconds. Add cold rice. Press down and let sit for 1–2 minutes. Stir and repeat for a nice crispy texture.

Add peas – Toss in peas. Stir together with rice and egg.

Season – Add soy sauce, sesame oil, salt, and pepper. Mix well. Cook 2 more minutes.

Finish – Top with green onions and serve hot.

Low Heat Option: Medium (350°F). Rice won’t get as crispy. Add 3–4 extra minutes.
High Heat Option: High (425°F) for that perfect wok-charred rice.

Kung Pao Chicken

Kung Pao chicken is spicy, nutty, and loaded with bold flavors. This classic Chinese-American dish is one of the best Breville electric wok recipes you can make at home. Tender chicken, crunchy peanuts, dried chilies, and a sticky sauce all come together in about 25 minutes. It’s great for those who love a little heat in their meals.

Serve: 4 | Prep Time: 15 mins | Cook Time: 12 mins | Total Time: 27 mins

Ingredients:

• 1.5 lbs chicken breast, diced
• ½ cup roasted peanuts
• 8–10 dried red chilies
• 3 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp hoisin sauce
• 1 tsp sugar
• 1 tsp sesame oil
• 1 tbsp cornstarch
• 2 tbsp vegetable oil
• Green onions for garnish

How To Make:

Marinate chicken – Toss diced chicken with 1 tbsp soy sauce and cornstarch. Let sit 10 minutes.

Make the sauce – Mix remaining soy sauce, rice vinegar, hoisin sauce, sugar, and sesame oil. Set aside.

Cook the chicken – Heat wok on High (425°F). Add oil. Cook chicken for 4–5 minutes until golden. Remove and set aside.

Toast the chilies – Add dried chilies to the wok. Stir 30 seconds on Medium-High. Add garlic and ginger. Stir another 30 seconds.

Add sauce and combine – Pour in sauce. Let bubble for 1 minute. Add chicken and peanuts. Toss everything together. Cook 2 more minutes.

Garnish and serve – Top with green onions. Serve over steamed rice.

Low Heat Option: Medium (350°F). Takes an extra 4–5 minutes overall.
High Heat Option: High (425°F) for deep seared chicken and more complex flavor.

Teriyaki Salmon Stir-Fry

This is not your typical stir-fry. Using salmon in the Breville electric wok gives you a quick, healthy, and impressive meal in under 30 minutes. The homemade teriyaki sauce is sticky, sweet, and pairs perfectly with flaky salmon and crisp vegetables. I love this one because it feels fancy but honestly couldn’t be easier to pull together.

Serve: 4 | Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins

Ingredients:

• 4 salmon fillets, skinless and cut into cubes
• 2 cups broccoli florets
• 1 cup snap peas
• 1 red bell pepper, sliced
• 3 cloves garlic, minced
• ¼ cup soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tbsp cornstarch mixed with 2 tbsp water
• 2 tbsp vegetable oil
• Sesame seeds for garnish

How To Make:

Make the teriyaki sauce – Combine soy sauce, honey, rice vinegar, and sesame oil. Add cornstarch mixture and stir. Set aside.

Cook the veggies – Heat wok on Medium-High (375°F). Add 1 tbsp oil. Stir-fry broccoli, snap peas, and bell pepper for 3–4 minutes. Remove and set aside.

Cook the salmon – Add remaining oil. Set wok to High (425°F). Add salmon cubes. Cook gently for 2–3 minutes per side. They should be slightly golden. Be careful not to break them up too much.

Add sauce – Pour teriyaki sauce into the wok. Let it bubble for 1–2 minutes until thickened.

Combine – Add veggies back in. Gently toss with salmon and sauce. Cook 1 more minute.

Serve – Sprinkle sesame seeds on top. Serve over steamed rice or noodles.

Low Heat Option: Medium (350°F). Salmon cooks gentler. Takes 4–5 minutes per side.
High Heat Option: High (425°F) for faster cooking and caramelized edges.

Spicy Tofu Stir-Fry

This spicy tofu stir-fry is packed with plant-based protein and bold flavor. It’s crispy on the outside, tender on the inside, and tossed with veggies in a punchy chili garlic sauce. This one is perfect for vegetarians or anyone cutting back on meat. Your Breville electric wok gets hot enough to crisp up tofu without it falling apart. It’s honestly one of my favorite meatless weeknight dinners.

Serve: 4 | Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins

Ingredients:

• 1 block firm tofu, pressed and cubed
• 2 cups mixed vegetables (bok choy, carrots, mushrooms)
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp soy sauce
• 1 tbsp chili garlic sauce (or sriracha)
• 1 tbsp hoisin sauce
• 1 tsp sesame oil
• 2 tbsp vegetable oil
• Cornstarch for coating tofu
• Green onions and sesame seeds for garnish

How To Make:

Prep the tofu – Press tofu for 15 minutes to remove moisture. Cut into cubes. Toss lightly in cornstarch.

Crisp the tofu – Heat wok on High (425°F). Add 1 tbsp oil. Add tofu cubes in a single layer. Cook 3–4 minutes per side until golden and crispy. Remove and set aside.

Cook veggies – Add remaining oil. Toss in garlic and ginger. Stir 30 seconds. Add mixed vegetables. Stir-fry for 4 minutes on Medium-High (375°F).

Make the sauce – Mix soy sauce, chili garlic sauce, hoisin sauce, and sesame oil together. Pour into the wok. Stir for 1 minute.

Combine – Add tofu back in. Toss gently. Cook 1–2 more minutes.

Serve – Top with green onions and sesame seeds. Serve over rice.

Low Heat Option: Medium (350°F). Tofu won’t be as crispy. Add 3 extra minutes.
High Heat Option: High (425°F) for perfectly crispy tofu every time.

Garlic Butter Noodles

Garlic butter noodles are simple, rich, and absolutely addictive. This is one of those Breville electric wok recipes that uses just a handful of ingredients but tastes absolutely incredible. It’s buttery, garlicky, and done in under 20 minutes. I make this as a quick side or a main meal when I don’t want to think too hard. Kids absolutely love it too.

Serve: 4 | Prep Time: 5 mins | Cook Time: 12 mins | Total Time: 17 mins

Ingredients:

• 12 oz egg noodles, cooked and drained
• 6 cloves garlic, minced
• 4 tbsp unsalted butter
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• Salt and pepper to taste
• Fresh parsley or green onions for garnish
• Parmesan cheese (optional, for a fusion twist)

How To Make:

Heat the wok – Set Breville electric wok to Medium (350°F). Add butter. Let it melt slowly.

Toast the garlic – Add minced garlic. Stir continuously for 1–2 minutes. Don’t let it burn. It should be golden and fragrant.

Add noodles – Toss in cooked egg noodles. Mix well so every noodle is coated in the garlic butter.

Season – Add soy sauce, oyster sauce, and sesame oil. Toss again for 2–3 minutes on Medium-High (375°F).

Taste and adjust – Add salt and pepper if needed.

Serve – Top with parsley or green onions. Add parmesan if using. Serve immediately.

Low Heat Option: Medium (350°F) throughout. Takes about the same time. Garlic won’t brown as much.
High Heat Option: Bump to High (425°F) after adding noodles for a slight char and more depth.

General Tso’s Chicken

General Tso’s chicken is crispy, sticky, sweet, and slightly spicy. It’s one of the most popular Chinese-American dishes for good reason. Making it at home in your Breville electric wok is easier than you’d think. The secret is getting the oil hot enough to fry the chicken until perfectly golden. Tossed in that thick, glossy sauce, it’s honestly better than any takeout version.

Serve: 4 | Prep Time: 20 mins | Cook Time: 20 mins | Total Time: 40 mins

Ingredients:

• 1.5 lbs chicken thighs, cut into chunks
• ½ cup cornstarch (for coating)
• 2 eggs, beaten
• Oil for frying
• 4 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 6–8 dried red chilies
• ¼ cup soy sauce
• 3 tbsp rice vinegar
• 3 tbsp sugar
• 1 tbsp hoisin sauce
• 1 tbsp cornstarch mixed with 2 tbsp water
• 1 tsp sesame oil

How To Make:

Coat the chicken – Dip chicken pieces in egg, then coat in cornstarch. Set aside.

Fry the chicken – Set wok to High (425°F). Add 2 inches of oil. Once hot, fry chicken in batches for 4–5 minutes until crispy and golden. Drain on paper towels. Fry a second time for 1–2 minutes for extra crispiness.

Make the sauce – Mix soy sauce, rice vinegar, sugar, hoisin sauce, cornstarch mixture, and sesame oil. Set aside.

Cook aromatics – Remove most oil. Set wok to Medium-High (375°F). Add garlic, ginger, and dried chilies. Stir 30–45 seconds.

Build the sauce – Pour sauce into wok. Stir and let bubble for 2 minutes until thick and glossy.

Toss the chicken – Add fried chicken. Toss to coat fully. Serve immediately over steamed rice.

Low Heat Option: Medium-High (375°F) for frying. Chicken takes 6–7 minutes per batch.
High Heat Option: High (425°F) for the crispiest chicken possible.

Coconut Curry Shrimp

This coconut curry shrimp is creamy, aromatic, and full of warm spice. It comes together so quickly in the Breville electric wok and tastes like something from a Thai restaurant. The rich coconut milk sauce wraps around every plump shrimp beautifully. I love serving this over jasmine rice with a squeeze of lime and fresh cilantro on top. It’s a total crowd pleaser.

Serve: 4 | Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins

Ingredients:

• 1.5 lbs shrimp, peeled and deveined
• 1 can (14 oz) coconut milk
• 2 tbsp red curry paste
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp fish sauce
• 1 tsp sugar
• 1 lime, juiced
• 2 tbsp vegetable oil
• 1 cup baby spinach or bok choy
• Fresh cilantro for garnish
• Jasmine rice to serve

How To Make:

Cook garlic and ginger – Heat wok on Medium-High (375°F). Add oil. Add garlic and ginger. Stir for 30–45 seconds.

Add curry paste – Stir in red curry paste. Cook for 1 minute, stirring constantly. It should smell amazing.

Pour in coconut milk – Add coconut milk, fish sauce, and sugar. Stir well. Let it simmer on Medium (350°F) for 3–4 minutes.

Add shrimp – Drop in shrimp. Cook for 2–3 minutes per side until pink and cooked through. Don’t overcook them.

Add greens and lime – Toss in spinach or bok choy. Stir for 1 minute until wilted. Add lime juice and stir.

Serve – Ladle over jasmine rice. Top with fresh cilantro.

Low Heat Option: Medium (350°F) throughout. Sauce may need 5–6 minutes to reduce slightly.
High Heat Option: Medium-High (375°F) for faster cooking and a slightly richer sauce.

Quick Tips for Getting the Best Results With Your Breville Electric Wok

Getting great results with your Breville electric wok comes down to a few simple things. Always preheat the wok before adding your oil or ingredients. This helps prevent sticking and gives you better color on your food. Don’t overcrowd the wok. If you add too much at once, everything steams instead of frying. Cook in batches when needed.

Prep all your ingredients before you start cooking. Stir-frying moves fast. You won’t have time to chop garlic once things are already in the hot wok. Have everything measured and ready to go. Also, cold day-old rice works way better for fried rice than fresh rice. It keeps its shape and gets crispy.

Use the right oils for high-heat cooking. Vegetable oil, peanut oil, and canola oil all work well. Avoid olive oil for stir-frying since it has a lower smoke point. Following these tips will make every single one of these recipes turn out great.

Final Thoughts on These Breville Electric Wok Recipes

These 15 Breville electric wok recipes prove that one appliance can do so much. From weeknight stir-fries to restaurant-style favorites, the options are endless. The Breville electric wok makes cooking faster, easier, and a whole lot more fun. If you don’t own one yet, it’s worth every penny. Start with the recipes that excite you most and work your way through the list. Happy cooking!