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Easy Chinese Food Recipes: 18 Recipes that Beat Takeout


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Who doesn't love classic Chinese food recipes like General Tso's Chicken and Chow Mein. With our collection of Chinese chicken, beef and appetizer recipes, you can save money and make your favorite easy Chinese food recipes at home.

Copycat P.F. Chang's Chicken Lettuce Wraps  Easy Crab Rangoon Recipe  Oven Baked Orange Chicken


Chinese Food Appetizer Recipes

  • Braised Chinese Chicken Wings - For a unique spin on the usual chicken wing recipes, make this tasty braised Chinese version. The soy sauce and ginger impart a wonderful Asian flavor, and they've been a hit at many a party in our house.
  • Easy Crab Rangoon Recipe - Crab Rangoon is a universally-beloved appetizer that is a staple at many Chinese restaurant. Make this delicious treat at home with this easy Crab Rangoon recipe.
  • Copycat P.F. Chang's Chicken Lettuce Wraps - Make this homemade version whenever you're in the mood for something light and Asian-inspired. You can have a tasty chicken appetizer (or light dinner) recipe on the table in just 20 minutes.
  • Fried Pork Dumplings - If dumplings are your favorite part of Chinese take-out, then you need to try making them yourself! Fried Pork Dumplings are delicious. The ground pork filling is wrapped up in a wonton wrapper and steamed to perfection. 
  • Baked Chinese Egg Rolls - These delicious, puff pastry egg rolls are baked, not fried - plus they're filled with a tempting chicken and vegetable combination that's perfectly seasoned with a touch of prepared sesame-ginger salad dressing. You'll never find easier egg roll recipes.


Chinese Chicken Recipes



Homemade Chinese Beef Recipes






More Chinese Food Recipes to Love

  • P.F. Chang's Firecracker Shrimp - Spice up dinner with this copycat recipe from P.F. Chang's China Bistro. This dish is the perfect way to save on takeout and create an authentic Chinese dish on your own.
  • Chicken Chop Suey - Make a Chinese restaurant staple right in your slow cooker with this easy slow cooker chicken recipe. Loaded with veggies, this slow cooker cooking recipe is fragrant and full of flavor.
  • Chinese Beef and Pea Pods - Crunchy vegetables combine with fork-tender beef in this delicious slow cooker Asian recipe. Just combine the ingredients in the morning and by dinnertime, you will have a delicious Asian-inspired meal that's ready to go.
  • Chinese Pepper Steak with Coca-Cola - This homemade cola recipe takes your favorite carbonated beverage and adds it into delicious Chinese style pepper steak.
  • Golden Dragon Shrimp Fried Rice - All the way back since before China was united under one emperor, the shrimp fried rice of the Golden Dragon Inn has been beloved by all who taste it. This is one of the best Chinese food recipes for shrimp lovers.
  • Sweet and Sour Stir-Fry Chicken - Sweet and Sour Stir-Fry Chicken is a great quick and easy version of the Chinese food classic. Using pre-made sweet and sour sauce (available in the Asian section of the grocery store) makes this one a super simple dish.
  • Szechwan Beef with Vegetables - Remember how much you used to look forward to getting Chinese takeout when you were a kid? Now you can make the delicious taste at home with Szechwan Beef with Vegetables.
  • Panda Express Spicy Chicken Copycat Recipe - Panda Express is the quick stop when you're in the mood for Chinese, so instead of going out tonight, why not try this restaurant copycat recipe at home? This spicy stir-fry chicken is simple to make and bursting with Asian flavors.
  • Chinese Spicy Seafood Stew - Chinese Spicy Seafood Stew is a delicious dish made with cod, scallops, and shellfish. The chili sauce gives it an extra kick that you will love!
  • Sweet and Sour Shrimp - Sweet and sour dishes are popular at Chinese restaurants for a reason. The delicious combination of flavors is perfect with shrimp, chicken, or beef. Serve this dish over your favorite rice.


I have not made this yet so I cannot rate it.

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why are some of your best recipes not printable for easy kitchen use.

I am looking for a recipe to make Curry Puffs. I know you use the wonton skins, cream cheese, egg, lemon juice & curry........we had a Chinese restaurant in our area (has since gone out of business) called The China House......the owner made these as an appetizer & they were so creamy, melt in your mouth yum!! Whenever we ate there he would automatically bring them out to me. We have tried repeating the recipe but have yet to repeat the creamy taste. If anyone knows how to make these let me know.

Does anyone have a recipe for Lobster Sauce?

Do not toss those lobster shells. Make this delicious sauce from lobster shells and vegetables. The same method may be used with crab or shrimp shells. The sauce may be made up to 2 days in advance. Prep Time: 10 minutes Cook Time: 1 hour, 30 minutes Ingredients: 1 Tablespoon vegetable oil 4 Tablespoons (1/2 stick) unsalted butter 1/2 cup finely chopped yellow onions 1/4 cup finely chopped celery 1/4 cup finely chopped carrots 2 Tablespoons minced shallots 1 Tablespoon minced garlic 2 Tablespoons bleached all-purpose flour 1/4 cup Cognac or other brandy Reserved shells from 1 to 1-1/2 pound lobsters 4 cups shrimp stock, chicken stock, or canned low-sodium chicken broth 3 Tablespoons tomato paste 1 teaspoon salt 1/4 teaspoon paprika 1/8 teaspoon cayenne 1 cup heavy cream Preparation: Heat the oil and melt the butter in a medium heavy stockpot over medium-high heat. Add the onions, celery, and carrots and cook until soft, about 4 minutes. Add the shallots and garlic and cook until softened, about 2 minutes. Stir in the flour and continue to stir until the mixture is a light blond color, about 2 minutes. Add the brandy and stir for 30 seconds, scraping the bottom of the pot with a wooden spoon to release browned bits. Add the lobster shells, then stir in the shrimp stock. Bring to a boil over high heat. Reduce the heat to medium-low. Add the tomato paste, salt, paprika, and cayenne. Simmer uncovered, stirring often, until the sauce is lightly thickened, about 1 hour. Strain the sauce through a fine-mesh strainer into a medium saucepan. Add the cream and bring to a boil over medium-high heat. Reduce the heat to medium and simmer briskly until reduced to about 3 cups, about 15 minutes. Use warm. (The sauce can be stored in an airtight container in the refrigerator for up to two days.)


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