15 Better-Than-Takeout Chinese Recipes You’ll Love Making

Craving delicious Chinese food without the wait or takeout fees? These better-than-takeout Chinese recipes will satisfy all your cravings and are so easy to make at home. With a few simple ingredients, you can whip up favorites like General Tso’s chicken, beef and broccoli, and more—each bursting with flavor and ready in no time. Plus, cooking these dishes yourself means you can tweak the ingredients to suit your taste, control the spice level, or even make it a bit healthier.

General Tso’s Chicken

For this classic, whisk together 1 egg with salt and pepper, then coat bite-sized chicken pieces in cornstarch. Pan-fry in hot oil until crispy, then set aside. In a bowl, combine soy sauce, rice vinegar, hoisin sauce, and a little sugar for the sauce. Sauté garlic, ginger, and red pepper flakes in the same pan, then pour in the sauce. Add the chicken back, tossing to coat, and let it simmer until the sauce thickens. Serve with steamed rice for a satisfying meal.

Beef and Broccoli

Slice beef thinly, marinate with soy sauce, a dash of cornstarch, and a bit of oil to tenderize. Blanch broccoli briefly in boiling water and set aside. Stir-fry the beef over high heat until browned, then remove from the pan. In the same pan, add a sauce made with soy sauce, oyster sauce, garlic, and a bit of sugar. Toss in the beef and broccoli, stir well, and cook until the sauce coats everything beautifully. Serve hot over rice or noodles for a complete meal.

Kung Pao Chicken

Marinate diced chicken in soy sauce and cornstarch while you prep the veggies—diced bell peppers, green onions, and peanuts. Stir-fry the chicken in hot oil, remove, and then add garlic, ginger, and dried chilies to the pan. Add the peppers and sauce made from soy sauce, rice vinegar, sugar, and a bit of cornstarch for thickening. Toss the chicken and peanuts back in, stir well, and let it cook until everything is coated. Serve hot for a spicy, nutty delight.

Sweet and Sour Pork

Cube pork and coat it in cornstarch, then fry until golden. Make a sauce by mixing ketchup, rice vinegar, sugar, soy sauce, and a little water. Stir-fry bell peppers, onion, and pineapple chunks in a pan, then add the sauce. Let it simmer until thick, then toss in the fried pork, coating each piece. Serve over rice for a sweet and tangy experience that tastes just like takeout.

Shrimp Fried Rice

Cook rice ahead and let it cool for the best texture. Sauté shrimp in a hot pan with garlic until pink, then remove. Add diced carrots, peas, and green onions to the pan, stir-fry until tender, then push to the side and scramble a couple of eggs. Add the rice and soy sauce, stir well, and toss in the shrimp to finish. Garnish with extra green onions and enjoy a restaurant-style fried rice at home.

Chicken Lo Mein

Cook lo mein noodles according to package instructions, then set aside. Slice chicken thinly, marinate with soy sauce, and stir-fry until browned. Add julienned carrots, bell peppers, and cabbage to the pan, then stir-fry until tender-crisp. Mix soy sauce, hoisin, and a bit of sesame oil, then toss in the noodles and chicken. Stir everything together until well coated and serve for a delicious noodle dish.

Mapo Tofu

Start by browning ground pork in a hot pan with garlic and ginger, then add diced tofu cubes. Pour in a sauce made from soy sauce, doubanjiang (spicy bean paste), and a little broth, letting it simmer until flavors meld. Add a cornstarch slurry for thickness if needed. Stir in green onions and Sichuan pepper for a spicy, numbing kick. Serve over rice for a comforting, spicy treat.

Lemon Chicken

Cut chicken breasts into strips, coat in cornstarch, and fry until golden and crispy. In a small saucepan, mix lemon juice, sugar, chicken broth, and cornstarch, and cook until thickened. Pour this tangy sauce over the fried chicken pieces, tossing to coat each piece well. Garnish with lemon zest and green onions, then serve hot for a fresh, citrusy twist on fried chicken.

Egg Drop Soup

Heat chicken broth in a pot with a splash of soy sauce and a dash of white pepper. Beat a couple of eggs in a bowl, then slowly pour into the simmering broth while stirring to create silky egg ribbons. Add a little cornstarch slurry for thickness if desired. Garnish with chopped green onions for flavor. Serve as a light appetizer or pair with other dishes for a cozy meal.

Szechuan Noodles

Cook noodles and set aside while preparing a spicy sauce with soy sauce, chili oil, garlic, and a little sugar. Stir-fry sliced beef or chicken with vegetables like bell peppers and snap peas, then toss in the noodles and sauce. Let everything cook together for a minute, allowing the noodles to absorb the flavors. Garnish with green onions and enjoy this spicy noodle dish with authentic Szechuan heat.

Mongolian Beef

Thinly slice beef, coat with cornstarch, and pan-fry until crispy. In a bowl, combine soy sauce, brown sugar, and a bit of water for the sauce. Sauté garlic and ginger, pour in the sauce, and let it simmer until thickened. Add the beef back to the pan, tossing well until coated in the glossy sauce. Serve with steamed rice for a savory, sweet dinner option.

Sesame Chicken

Cube chicken, coat with cornstarch, and fry until golden and crispy. Prepare a sauce with soy sauce, honey, vinegar, and a touch of hoisin. Stir-fry garlic and ginger, add the sauce, and let it thicken. Toss in the fried chicken and stir until well coated, then garnish with sesame seeds and green onions. Serve with rice for a takeout classic at home.

Hot and Sour Soup

Heat chicken broth with soy sauce, rice vinegar, and white pepper for a tangy, spicy base. Add sliced mushrooms, tofu, and bamboo shoots, then stir in a cornstarch slurry to thicken. Slowly drizzle in a beaten egg, stirring to create egg ribbons. Garnish with green onions and serve hot. This soup is perfect as a side or starter with any meal.

Cashew Chicken

Diced chicken is stir-fried until golden, then set aside. Sauté bell peppers, onions, and cashews in the same pan. Add a sauce made from soy sauce, rice vinegar, and a little sugar, letting it thicken. Return the chicken to the pan and stir everything together until coated. Serve with rice for a nutty, savory meal that’s quick and satisfying.

Orange Chicken

For a citrusy twist, start by coating chicken in cornstarch and frying until golden. In a small pot, combine orange juice, soy sauce, honey, and a bit of vinegar, and simmer until thick. Toss the fried chicken in the sauce, letting each piece soak up the flavor. Garnish with orange zest and green onions. Serve with rice for a tangy, sweet meal perfect for any night of the week.

This article originally appeared on RetailShout.

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