Craving Chinese Takeout? Make These 6 Delicious Dishes at Home!

Why order takeout when you can whip up delicious Chinese dishes at home? This collection of classic Chinese recipes is easier to make than you think and perfect for a family meal or when you’re simply craving your favorite flavors. From the savory comfort of Chicken Fried Rice to the zesty kick of General Tso’s Chicken, we’ve got the full recipes right here to elevate your home cooking game.

Get ready to transform your kitchen into your favorite Chinese restaurant. Which one will you try first?

Quick Overview

• Main topic: Homemade Chinese Recipes
• Best for: Family meals, easy dinner ideas, takeout cravings
• Number of recipes: 6
• Prep style: Stir-fry, quick cooking, flavorful sauces
• Reader benefit: Enjoy authentic Chinese dishes at home, save money, impress guests

Recipe 1: Classic Chicken Fried Rice

This classic Chicken Fried Rice recipe brings the flavors of your favorite Chinese restaurant right into your kitchen. It’s a fantastic way to use up leftover rice and makes for a quick, satisfying meal.

Servings: 4
Prep time: 15 minutes
Cook / chill / rest time: 10 minutes

Ingredients:

• 1 tbsp vegetable oil
• 1 lb (450 g) boneless chicken breast or thighs, diced
• 3 large eggs, beaten
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 cup (150 g) frozen peas and carrots blend
• 4 cups (700 g) cold cooked jasmine rice
• 3 tbsp soy sauce (or to taste)
• 1 tbsp oyster sauce (optional)
• 1 tsp sesame oil
• 2 green onions, chopped, for garnish

Instructions:

1. Heat vegetable oil in a large skillet or wok over medium-high heat. Add diced chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
2. Pour beaten eggs into the hot skillet, swirling to coat the bottom. Scramble the eggs until just set, then remove and chop into small pieces. Set aside.
3. Add a little more oil if needed, then add diced onion and cook until softened, about 2-3 minutes. Add minced garlic and cook for another minute until fragrant.
4. Stir in the frozen peas and carrots blend, cooking for 3-4 minutes until tender-crisp.
5. Add the cold cooked rice to the skillet, breaking up any clumps. Stir-fry for 2-3 minutes to heat through.
6. Return the cooked chicken and scrambled eggs to the skillet. Pour in the soy sauce, oyster sauce (if using), and sesame oil. Stir everything together until well combined and heated through.
7. Garnish with chopped green onions before serving.

Storage / Serving / Usage Note:

Serve hot as a main course. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave.

Recipe 2: Savory Pepper Steak

This Savory Pepper Steak recipe delivers tender beef and crisp bell peppers in a rich, savory sauce, perfect over a bed of steamed rice. It’s a classic for a reason!

Servings: 4
Prep time: 20 minutes
Cook / chill / rest time: 15 minutes

Ingredients:

• 1 lb flank steak or sirloin steak, thinly sliced against the grain
• 1 tbsp soy sauce
• 1 tsp cornstarch
• 1 tbsp vegetable oil
• 1 large green bell pepper, sliced
• 1 large red bell pepper, sliced
• 1 medium yellow onion, sliced
• 2 cloves garlic, minced
• 1 tbsp grated fresh ginger
• For the sauce:
• 1/2 cup beef broth
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1 tsp cornstarch

Instructions:

1. In a bowl, toss sliced beef with 1 tbsp soy sauce and 1 tsp cornstarch. Let marinate for 10 minutes.
2. In a separate small bowl, whisk together all sauce ingredients until smooth. Set aside.
3. Heat vegetable oil in a large skillet or wok over high heat. Add beef in a single layer and cook for 2-3 minutes until browned. Remove beef and set aside.
4. Add bell peppers and onion to the skillet. Stir-fry for 3-5 minutes until vegetables are tender-crisp.
5. Add minced garlic and grated ginger to the vegetables and stir-fry for 1 minute until fragrant.
6. Return beef to the skillet. Give the prepared sauce a quick whisk and pour it over the beef and vegetables. Bring to a simmer, stirring constantly, until the sauce thickens.
7. Cook for another 1-2 minutes, ensuring everything is well coated and heated through.

Storage / Serving / Usage Note:

Serve immediately over steamed white or brown rice. Store leftovers in an airtight container for up to 3 days in the refrigerator.

Recipe 3: Crispy General Tso’s Chicken

Craving that sweet, savory, and slightly spicy crispy chicken? Our homemade General Tso’s Chicken delivers all the flavor and texture you love, without the takeout menu.

Servings: 4
Prep time: 25 minutes
Cook / chill / rest time: 20 minutes

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 large egg, beaten
• 1/4 cup cornstarch
• 1/4 cup all-purpose flour
• Vegetable oil, for frying
• For the sauce:
• 1/2 cup chicken broth
• 1/4 cup soy sauce
• 2 tbsp rice vinegar
• 2 tbsp brown sugar
• 1 tbsp hoisin sauce
• 1 tsp grated fresh ginger
• 2 cloves garlic, minced
• 1/2 tsp red pepper flakes (or to taste)
• 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
• For garnish:
• Toasted sesame seeds, sliced green onions

Instructions:

1. In a bowl, combine chicken pieces with beaten egg, then add cornstarch and flour. Toss until chicken is fully coated.
2. Heat about 2-3 inches of vegetable oil in a large pot or Dutch oven to 350°F (175°C).
3. Fry chicken in batches until golden brown and cooked through, about 5-7 minutes per batch. Remove with a slotted spoon and drain on a wire rack.
4. While chicken fries, prepare the sauce: In a small saucepan, combine chicken broth, soy sauce, rice vinegar, brown sugar, hoisin sauce, ginger, garlic, and red pepper flakes. Bring to a simmer over medium heat.
5. Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens to your desired consistency.
6. Add the fried chicken to the sauce and toss to coat evenly.
7. Serve immediately, garnished with toasted sesame seeds and green onions.

Storage / Serving / Usage Note:

Best served immediately to maintain crispness. If storing, keep chicken and sauce separately. Serve with steamed rice.

Recipe 4: Quick Shrimp Lo Mein

Forget greasy takeout noodles! This Quick Shrimp Lo Mein recipe is packed with fresh shrimp, crisp vegetables, and savory noodles, all made in one pan for an easy weeknight meal.

Servings: 4
Prep time: 15 minutes
Cook / chill / rest time: 15 minutes

Ingredients:

• 8 oz lo mein noodles or spaghetti
• 1 tbsp vegetable oil
• 1 lb large shrimp, peeled and deveined
• 2 cups mixed stir-fry vegetables (e.g., shredded cabbage, sliced carrots, snap peas, bell peppers)
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• For the sauce:
• 1/4 cup soy sauce
• 1 tbsp oyster sauce
• 1 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1 tsp sesame oil

Instructions:

1. Cook lo mein noodles according to package directions. Drain and rinse with cold water to prevent sticking.
2. While noodles cook, prepare the sauce: Whisk together soy sauce, oyster sauce, hoisin sauce, rice vinegar, sugar, and sesame oil in a small bowl. Set aside.
3. Heat vegetable oil in a large skillet or wok over medium-high heat. Add shrimp and cook for 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.
4. Add mixed stir-fry vegetables to the skillet. Cook for 3-5 minutes until tender-crisp.
5. Add minced garlic and grated ginger to the vegetables and stir-fry for 1 minute until fragrant.
6. Add the cooked noodles and cooked shrimp back to the skillet. Pour the sauce over everything.
7. Toss gently to coat all ingredients evenly. Cook for 2-3 minutes, ensuring noodles are heated through and absorb the sauce.

Storage / Serving / Usage Note:

Serve immediately. Lo mein is best fresh but can be stored in an airtight container for up to 2 days in the refrigerator. Reheat gently to avoid overcooking the shrimp.

Recipe 5: Sweet and Sour Chicken

Bring the vibrant flavors of a Chinese restaurant favorite home with our Sweet and Sour Chicken recipe. Crispy chicken pieces are coated in a tangy-sweet sauce with colorful veggies and pineapple.

Servings: 4
Prep time: 20 minutes
Cook / chill / rest time: 20 minutes

Ingredients:

• 1.5 lbs boneless, skinless chicken breast or thighs, cut into 1-inch pieces
• 1 large egg, beaten
• 1/4 cup cornstarch
• 1/4 cup all-purpose flour
• Vegetable oil, for frying
• 1 green bell pepper, cut into 1-inch pieces
• 1 red bell pepper, cut into 1-inch pieces
• 1/2 red onion, cut into 1-inch pieces
• 1 cup fresh or canned pineapple chunks (drained if canned)
• For the sauce:
• 1/2 cup chicken broth
• 1/4 cup ketchup
• 1/4 cup rice vinegar
• 2 tbsp sugar
• 1 tbsp soy sauce
• 1 tsp grated fresh ginger
• 1 tbsp cornstarch mixed with 2 tbsp water (slurry)

Instructions:

1. In a bowl, combine chicken pieces with beaten egg. In another bowl, mix cornstarch and flour. Dredge chicken pieces in the cornstarch-flour mixture, shaking off excess.
2. Heat about 2-3 inches of vegetable oil in a large pot or Dutch oven to 350°F (175°C).
3. Fry chicken in batches until golden brown and cooked through, about 5-7 minutes per batch. Remove with a slotted spoon and drain on a wire rack.
4. While chicken fries, prepare the sauce: In a small saucepan, combine chicken broth, ketchup, rice vinegar, sugar, soy sauce, and ginger. Bring to a simmer over medium heat.
5. Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens.
6. In a large skillet, heat 1 tbsp of oil. Add bell peppers and red onion, stir-fry for 3-4 minutes until tender-crisp. Add pineapple chunks and cook for another minute.
7. Add the fried chicken to the skillet with the vegetables and pineapple. Pour the sweet and sour sauce over everything and toss gently to coat.

Storage / Serving / Usage Note:

Serve immediately with steamed rice. Leftovers can be stored for 2-3 days, though the chicken may lose some crispness upon reheating.

Recipe 6: Simple Egg Drop Soup

Warm, comforting, and incredibly easy to make, this Simple Egg Drop Soup is a perfect light appetizer or side dish. It comes together in minutes with just a few pantry staples.

Servings: 4
Prep time: 5 minutes
Cook / chill / rest time: 10 minutes

Ingredients:

• 6 cups chicken broth
• 2 tbsp cornstarch
• 1/4 cup cold water
• 2 large eggs, lightly beaten
• 1 tsp soy sauce
• 1/2 tsp sesame oil
• Salt and white pepper to taste
• 2 green onions, chopped, for garnish

Instructions:

1. In a small bowl, whisk together cornstarch and cold water to create a slurry.
2. In a large pot, bring chicken broth to a boil over medium-high heat.
3. Once boiling, reduce heat to a gentle simmer. Stir in the cornstarch slurry gradually, stirring constantly, until the broth thickens slightly.
4. Slowly pour the lightly beaten eggs into the simmering broth in a thin stream, stirring continuously with a fork or chopsticks to create delicate egg ribbons.
5. Stir in the soy sauce and sesame oil. Season with salt and white pepper to taste.
6. Ladle into bowls and garnish with chopped green onions before serving.

Storage / Serving / Usage Note:

Serve hot. Egg drop soup is best enjoyed fresh. Leftovers can be stored in the refrigerator for up to 2 days, but the egg texture may change slightly upon reheating.

Simple Tips for Best Results

• Prep Ahead: For stir-fries, chop all your vegetables and proteins before you start cooking. This makes the cooking process much smoother and faster.
• Hot Wok, Happy Cook: Ensure your wok or skillet is very hot before adding ingredients for stir-frying. This helps to achieve that desirable ‘wok hei’ (breath of the wok) and prevents food from steaming.
• Don’t Overcrowd the Pan: Cook proteins and vegetables in batches if necessary to avoid lowering the pan temperature, which can lead to soggy results.
• Cold Rice is Key for Fried Rice: Always use day-old or thoroughly chilled cooked rice for fried rice. Freshly cooked, warm rice is too moist and will result in a clumpy, mushy dish.
• Taste and Adjust: Always taste your sauces before adding them, and again after mixing with ingredients. Adjust soy sauce, sugar, or vinegar to your preference.

FAQ

What kind of rice is best for homemade Chinese dishes?

Jasmine rice is the most commonly used and recommended rice for most Chinese dishes due to its fragrant aroma and slightly sticky texture when cooked. For fried rice, long-grain white rice like jasmine works best when cold.

Can I make these recipes vegetarian or vegan?

Many of these recipes can be adapted! For fried rice and lo mein, you can substitute chicken/shrimp with tofu or extra vegetables, and use vegetable broth instead of chicken/beef broth. For sweet and sour chicken, try crispy fried tofu or tempeh.

How can I make my stir-fries taste more authentic?

Using a very hot wok or large skillet, prepping ingredients beforehand, and not overcrowding the pan are key. Authentic sauces often include ingredients like soy sauce, oyster sauce, sesame oil, rice vinegar, and fresh ginger and garlic. Don’t be afraid to experiment with these flavor bases!

Final Thoughts

Bringing the magic of Chinese takeout into your home kitchen is not only rewarding but often healthier and more economical. These 6 delicious homemade Chinese recipes offer a fantastic starting point for exploring classic flavors and techniques. From the satisfying crunch of General Tso’s Chicken to the comforting warmth of Egg Drop Soup, you’re now equipped to create incredible meals that will delight your family and friends. Happy cooking!