65 Copycat Chinese Takeout Recipes
Skip the takeout line at your favorite restaurant and make these copycat Chinese takeout recipes at home.
Quick Chicken Fried Rice
After my first child was born, I needed meals that were satisfying and fast. This fried rice is now part of our regular dinner rotation. — Alicia Gower, Auburn, New York
Try this authentic tanghulu recipe next!
Instant Pot Sesame ChickenYour family will love the flavorful sauce in this Instant Pot sesame chicken. And you'll love how quick and easy it is for a weeknight dinner! If you serve gluten-free meals, use tamari instead of soy sauce. — Karen Kelly, Germantown, Maryland
You’ll find this recipe—and many more—in our collection of Chinese chicken recipes.
Shrimp Egg Foo YoungIf you love Chinese food as much as I do, you'll appreciate this shrimp egg foo young that features all the flavor without all the fat and calories. The secret lies in using just the egg white instead of the whole egg. —Quimberley Rice, Decatur, Georgia
Slow-Cooker Mongolian BeefThis slow-cooker Mongolian beef uses inexpensive ingredients to offer big flavor in a small amount of time. It’s easier than getting takeout! Set your Crock-Pot on high for two to three hours to whip it up even quicker. —Taste of Home Test Kitchen. Here’s a must-try Mongolian beef recipe by P.F. Chang.
We can’t get enough of these authentic Asian recipes.
Sticky Sesame CauliflowerSesame chicken is one of my favorite takeout dishes, but I’m doing what I can to cut unnecessary calories and fat. This sticky sesame cauliflower recipe gives me an alternative that uses fresh vegetables and never compromises on flavor. —Anthony Ashmore, Bohemia, New York
Crispy Crab RangoonMy husband loved the appetizers we ordered at a Chinese restaurant so much that I was determined to develop a crab rangoon recipe to make them at home. After two more trips to the restaurant to taste them again and about four home trials, I had them perfected. —Cathy Blankman, Warroad, Minnesota
Cashew Chicken with Bok ChoyWith bok choy and red pepper, this light and lively entree is not only colorful but delicious as well. Your family will ask you to prepare it all year long! —Taste of Home Test Kitchen, Milwaukee, Wisconsin
You’ll love these other bok choy recipes, too!
Quick Chicken Lo MeinI can throw this chicken lo mein together on a weeknight when my kids are doing their homework. It uses frozen veggies, which I always have on hand, so I don't need to run to the grocery store for ingredients. —Natasha Kennedy, Orlando, Florida
Slow-Cooker Beef and BroccoliThis slow-cooker beef and broccoli recipe, inspired by the Chinese-American dish, makes a perfect meal when served with rice and garnished with sesame seeds and green onions.
Perfect Sushi RiceThere's a lot more you can do with sushi rice besides making homemade sushi. Use it to create a healthy rice bowl, tuck it into a lettuce wrap topped with grilled meat or use it as a base for your favorite stir-fry. —Taste of Home Test Kitchen
Black Pepper Chicken Stir-FryI just love this chicken stir-fry recipe, and the aroma is out of this world! The dish is slightly sweet and very peppery, so you may want to serve it over white or brown rice to tame the heat. —Barbie Miller, Oakdale, Minnesota
Ginger-Pork WontonsA flavorful, juicy pork filling is jazzed up with a delicious touch of ginger and enveloped in crispy wrappers. These surprisingly simple appetizers are the ultimate finger food and are perfect for parties. —Sandra Parton, Halifax, Nova Scotia
Mandarin Pork Stir-FryWhen my husband and I were dating, he told me he liked Asian food. I got a wok and discovered the joy of dishes like this pork stir-fry. —Laurie Martignon, Niagara, Wisconsin
Asian Chicken DumplingsTo celebrate my two daughters’ heritage, we occasionally make Chinese food, especially around traditional holidays like the Lunar New Year. I took a classic pork dumpling recipe and modified it using ground chicken so we can have them anytime, not just during the holidays. —Joy Olcott, Millersville, Pennsylvania
(Dumplings are also considered to be a lucky Chinese New Year food.)
Kung Pao ChickenMy family loves the kung pao chicken from our favorite Chinese restaurant. But in less time than it takes for the delivery guy to arrive, we can be digging into a steaming platter of this copycat recipe! —Jennifer Beckman, Falls Church, Virginia
Broccoli Beef Lo MeinMy family loves pasta, but I'm always looking for different ways to prepare it. This dish is better than any Chinese restaurant variety I've tried.—Joan Crandall, Burlington, Connecticut
Crab Egg Foo YongEnjoy a classic Chinese takeout without leaving your home. This makes a quick dinner and is as delicious as what you would get in any restaurant. —Beverly Preston, Fond du Lac, Wisconsin
Slow-Cooker Malaysian ChickenMalaysian food has influences from the Malays, Chinese, Indians, Thai, British and Portuguese. In this dish, Asian ingredients combine for maximum flavor and sweet potatoes thicken the sauce as the meal slowly cooks. —Suzanne Banfield, Basking Ridge, New Jersey
Chicken Pot StickersChicken and mushrooms make up the filling in these pot stickers, a traditional Chinese dumpling. Greasing the steamer rack makes it easier to remove them once they’re steamed. —Jacquelynne Stine, Las Vegas, Nevada
(These dumplings are a must-have menu item for any Chinese New Year party!)
Turkey Lo Mein"I substituted turkey for pork in this classic Chinese recipe," reports Leigh Lundy of York, Nebraska. "It was a hit at our church potluck. My husband and two children love it, too."
Chinese Scallion PancakesUnlike American pancakes, cong you bing (Chinese scallion pancakes), are made from a dough instead of a batter. The tasty appetizers are the perfect sponge for mopping up extra sauce and can be made ahead of time for convenience. Just wrap a green onion pancake in foil and reheat in the oven. —Jenni Sharp, Milwaukee, Wisconsin
Almond Ginger CookiesThink outside the box this season and enjoy these traditional Chinese cookies, each one topped with an almond slice. —Shirley Warren, Thiensville, Wisconsin
Garlic Chicken & BroccoliThis simple riff on Chinese chicken proves you can savor the takeout taste you crave while still eating right. —Connie Krupp, Racine, Wisconsin
Simple Sesame Chicken with CouscousI created this dish after my three kids tried Chinese takeout and asked for more. To make things easy for myself, I typically use a rotisserie chicken from the deli. —Naylet LaRochelle, Miami, Florida
Amazing Slow Cooker Orange ChickenI love Chinese takeout food, but I know that it’s very high in sodium and fat. So I got to work at home and created a healthier version. Now I have peace of mind knowing what ingredients are in this slow cooker orange chicken and that it’s better for my family. —Barbara J. Miller, Oakdale, Minnesota
Tofu Chow MeinThis is an easy recipe for a "tofu beginner," as it teaches people how to use it. If you have time, one way to prepare it is to cut the tofu block in half and wrap well in a terry kitchen towel. Let it sit in the fridge for at least an hour to absorb excess water. For a complete meal, serve with Chinese soup and egg rolls! — Autumn SinClaire, Gold Beach, Oregon
Pork & Rice MeatballsMy appetizer meatballs combine two of my favorite Asian dishes —Chinese pork dumplings and steamed chicken balls. —Elizabeth Dumont, Madison, MS
Chinese Spinach-Almond SaladThis recipe combines power-packed spinach, a good source of vitamins A and K, with other veggies, lean meat and crunchy, heart-healthy almonds. Reduced-fat dressing adds a light Asian flavor and touch to each hearty serving. Mary Ann Kieffer - Lawrence, Kansas
Easy Pot Sticker SoupSince my husband and I have soup often, I’m always coming up with something new. I saw pot stickers in the freezer and decided to feature them in an Asian soup. The results were delicious. Rice vinegar provides just the right tang, and the green onions and carrots add color. Stir in chopped cabbage or bok choy if you'd like. A little sesame oil goes a long way, but you can always add a bit more. —Darlene Brenden, Salem, Oregon
Asian Slow-Cooked Short RibsAfter a long day of sledding, the aroma of these beautiful short ribs says welcome home. Warm and comforting, they make a worthy low-maintenance dinner. —Amy Chase, Vanderhoof, British Columbia
Chinese Chard with AlmondsThe chard in my garden inspires all kinds of recipes. This one makes an amazing side dish, especially in spring. —Nancy Heishman, Las Vegas, Nevada
Asian WrapsThis recipe is just like any other Asian wrap but with more flavor, a healthy twist and the convenience of a slow cooker. Instead of ordering Chinese, try making these yourself. —Melissa Hansen, Ellison Bay, Wisconsin
Quick Sesame Chicken NoodlesI love playing around with different ingredients and spices in my stir-fry recipes. As my children get older, I have more evenings when I need to whip up dinner quickly, and this dish with chicken strips and ramen noodles fits the bill deliciously. —Heather Chambers, Largo, Florida
Healthier-than-Egg RollsFrying anything at home is a little intimidating for me, but I love egg rolls. With this recipe, I've figured out a way to get the best part of the eggroll—without the mess. If you prefer a traditional egg rolls made with wrappers, you can use this as the filling! —Sue Mitchell, Leakey, Texas
Cashew Chicken with GingerThere are lots of recipes for cashew chicken, but my family thinks this one stands alone. We love the flavor from the fresh ginger and the crunch of the cashews. Another plus is it’s easy to prepare. —Oma Rollison, El Cajon, California
Crispy Baked WontonsThese quick, versatile wontons are great for a savory snack or paired with a bowl of soothing soup on a cold day. I usually make a large batch, freeze half on a floured baking sheet, then store in an airtight container. —Brianna Shade, Beaverton, Oregon
Snow Peas & Beef Stir-FrySkip greasy takeout food and go for this healthy and fast dinner that’s so much more enjoyable. To make it even easier, warm up ready-to-serve brown rice in the microwave and supper is ready to go (with one less pan to wash). —Donna Lindecamp, Morganton, North Carolina
Crispy Orange ChickenWe enjoy these tangy nuggets so many ways—over noodles or rice, in sandwiches, even on top of lettuce and cabbage. —Darlene Brenden, Salem, Oregon
Five-Spice Chicken WingsBird is the word when it comes to these wings. They’re baked to a perfect golden brown and hum with mild, delicious Asian spices. Thanks to an overnight marinade, the chicken inside stays tender while the skin maintains that signature crunch. —Crystal Jo Bruns, Iliff, Colorado
Spicy Beef & Pepper Stir-FryThink of this stir-fry as your chance to play with heat and spice. I balance the savory beef with coconut milk and a spritz of lime. —Joy Zacharia, Clearwater, Florida
Baked Pot Stickers with Dipping SauceTwisting these wonton wrappers like little candies makes them fuss-free, and the dipping sauce is packed with sweet heat. —Taylor Marsh, Algona, Iowa
Easy Chow MeinSome years ago, our daughter welcomed me home from a hospital stay with this Asian dish and a copy of the recipe. Now I freeze leftovers for fast future meals. —Kay Bade, Mitchell, South Dakota
Pineapple Shrimp Stir-FryI came up with this recipe for a luau-themed party and served it with sliced papaya, mango and avocado. Delish! If you don't care for coconut, sprinkle with chopped macadamia nuts instead. —Trisha Kruse, Eagle, Idaho
Pork & Vegetable Spring RollsI thought rice paper wrappers would be a quick, fun way to put salad ingredients into a hand-held snack or meal. I also make this with shrimp or add in cranberries. Go ahead, experiment! —Marla Strader, Ozark, Missouri
Learn how to make spring rolls.
Chinese-Style RibsWhen I was working two jobs, slow cooking was my way of life. Sometimes I had more than one slow cooker going at a time to help me feed my family delicious home-cooked meals. It's nice to walk in after a hard day's work and have dinner ready. I hope you agree these ribs are quick, easy and delicious. Enjoy! —Paula Marchesi, Lenhartsville, Pennsylvania
Beef & Spinach Lo MeinIf you like a good stir-fry, this beef and spinach lo mein will definitely satisfy. I discovered the recipe at an international luncheon, and it's now a favorite go-to meal. —Denise Patterson, Bainbridge, Ohio
Quick Chicken & Broccoli Stir-FryThis Asian chicken and broccoli stir-fry is a household best bet. The spicy sauce works with chicken, seafood, pork or beef. Add whatever veggies you have on hand. —Kristin Rimkus, Snohomish, Washington
Baked Egg RollsThese egg rolls are low in fat but the crispiness from baking will fool you into thinking they were fried! —Barbara Lierman, Lyons, Nebraska
Discover the difference between egg rolls and spring rolls.
Slow-Cooker Sweet-and-Sour PorkChinese food is a big temptation for us, so I lightened up a favorite takeout dish. As the pork cooks, the aroma is beyond mouthwatering. —Elyse Ellis, Layton, Utah
Saucy Beef with BroccoliWhen I’m looking for a fast entree, I turn to this beef and broccoli stir-fry. It features a tantalizing sauce made with garlic and ginger. —Rosa Evans, Odessa, Missouri
Spicy Orange ChickenI created a citrusy version of General Tso's chicken. Top with sesame seeds and green onions, roasted red peppers and sugar snap peas. —Paula Williams, Covington, Kentucky
Shrimp Fried RiceThis delectable shrimp fried rice is filled with color and taste that makes it vanish fast. Our family of four can't get enough of it. Bacon adds crispness and a hint of heartiness. Consider it when you need a different main dish or brunch item. —Sandra Thompson, White Hall, Arkansas
Chicken and Pineapple Stir-FryWe love how the snappy veggies and pineapple make this stir-fry taste fresh and bright. Add brown sugar and you get a sweet-and-sour dish that’s packed with flavor. —DeEtta Rasmussen, Fort Madison, Iowa
Baked Crab RangoonsWhen I'm dining out, crab rangoons are one of my go-to dishes. I decided to create a better-for-you version at home. —Emily Higgins, Wingdale, New York
Healthy Steamed DumplingsMy family loves Chinese food, but it's hard to find healthy choices in restaurants or at the grocery store. So instead, I make these healthy dumplings into a great family activity. With many hands helping out, filling the dumplings goes by fast. When we are done, we have lots of dumplings to put in the freezer for months to come. —Melody Crain, Houston, Texas
Ginger Steak Fried RicePerfect for an end-of-the-week meal, this sensational dish comes together quickly with leftover rice. I learned a great tip for the steak recently: Partially freeze it, and it will be easy to cut into thin slices. —Simone Garza, Evansville, Indiana
Mushroom Pepper SteakBell peppers, mushrooms and ginger provide the bulk of the flavor in this stir-fry that’s not too saucy. Hot rice makes it even better. —Billie Moss, Walnut Creek, California
Orange Ginger ChickenThis twist on a popular Chinese takeout dish is one of my husband's all-time favorites. We spoon it over rice. —Toni Schilz, Army Post Office
Almond Vegetable Stir-FryWhile broccoli florets and chunks of red pepper give these stir-fry vegetables plenty of color, it's the fresh gingerroot, garlic, soy sauce and sesame oil that round out the flavor. —Mary Relyea, Canastota, New York
Sweet Gingered Chicken WingsI first tasted this delicious chicken dish when I attended a class on using honey in cooking. When I prepare this recipe for a party, it's one of the first dishes to disappear! —Debbie Dougal, Roseville, California
Asparagus Beef Lo MeinThis springtime beef lo mein recipe is as easy as it gets. Ramen noodles make it extra fun. —Dottie Wanat, Modesto, California
Sirloin Stir-Fry with Ramen NoodlesI created this recipe when I was craving good Chinese food. The leftovers taste just as yummy when reheated the next day. —Annette Hemsath, Sutherlin, Oregon
Zesty Orange BeefI put this recipe together in the morning before I leave for work. In the evening, the amazing aroma greets me when I open the door. All I have to do is quickly cook some rice, and dinner is served. —Deborah Puette, Lilburn, Georgia
Wonton Pot Stickers with Soy ReductionBok choy is a type of Chinese cabbage with white stems and dark green leaves. In a pinch, regular cabbage will do. These appetizers—full of sausage, cilantro, ginger, and onion—freeze so well, I always make large batches. Then I have extras to pull out of the freezer at a moment’s notice.—Michael Angelo, Spring, Texas
Up Next: How to Make Baba’s Chinese Beef Noodle Soup