Best 2 Chinese Take Out At Home Chicken Recipes

**Unleash the Enchanting Flavors of Chinese Take-Out Chicken at Home**

Indulge in the irresistible flavors of Chinese take-out chicken in the comfort of your own home. This culinary journey takes you through three tantalizing recipes that capture the essence of authentic Chinese cuisine. From the classic and beloved General Tso's Chicken, renowned for its sweet, tangy, and slightly spicy sauce, to the aromatic and savory Sesame Chicken, coated in a luscious blend of sesame seeds and a delectable sauce. And for those seeking a healthier alternative, the Steamed Chicken with Ginger and Scallions offers a refreshing and flavorful option that showcases the natural goodness of chicken. These recipes are carefully crafted to recreate the authentic flavors of Chinese take-out, using readily available ingredients and easy-to-follow instructions. Embark on this culinary adventure and transform your kitchen into a Chinese take-out haven.

Check out the recipes below so you can choose the best recipe for yourself!

RESTAURANT-STYLE CHICKEN LO MEIN

Restaurant-Style Chicken Lo Mein image

This chicken lo mein recipe is surprisingly easy to make at home, and it actually tastes a lot better than what you can get at most takeout restaurants.

Provided by Sarah

Categories Noodles and Pasta

Time 30m

Number Of Ingredients 16

Ingredients

8 oz. boneless skinless chicken thighs ((225g, cut into thin strips))
2 teaspoons cornstarch
2 teaspoons water
2 teaspoons oil ((plus more for cooking))
1 clove garlic ((minced))
4 cups cabbage ((shredded))
2 medium carrots ((julienned))
1 tablespoon shaoxing wine
16 oz. fresh lo mein egg noodles
1 tablespoon soy sauce
4 teaspoons dark soy sauce
1 teaspoon sesame oil
1/8 teaspoon salt
1/8 teaspoon sugar
2 cups mung bean sprouts
2 scallions ((julienned))

Steps:

In a medium bowl, combine the chicken with 2 teaspoons each of cornstarch, water, and oil. In a wok over high heat, add 2 tablespoons oil, and sear the chicken for a couple minutes until browned. Remove from the wok, and set aside.
Add another couple tablespoons of oil to the wok, and add the garlic. After 10 seconds, add the cabbage and carrots. Stir-fry on high heat for a minute and add the wine in a circle around the perimeter of the wok.
Add the noodles and chicken back to the wok and mix well from the bottom up for about 30 seconds. If the noodles aren't coming apart, add about 1/4 cup water to the noodles to loosen them up a bit.
Then cover the wok for one minute. Remove the cover and add the soy sauce, dark soy sauce, sesame oil, salt, and sugar. Stir-fry for 30 seconds, and add the bean sprouts and scallions. Stir-fry for one more minute and serve.

Nutrition Facts : Calories 306 kcal, Carbohydrate 42 g, Protein 13 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 58 mg, Sodium 502 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

CHINESE TAKE-OUT AT HOME (CHICKEN)

Chinese Take-Out at Home (Chicken) image

Quick and easy to make, this is the perfect home-cooked, go-to meal after a long day.

Provided by Susanne Heartsill

Categories Chicken

Time 35m

Number Of Ingredients 12

Ingredients

3 chicken breast
1 red onion
1 green or red pepper
2 c broccoli florets
2 clove garlic
1 pkg bean sprouts, fresh
1 bottle House of Tsang Classic Stir-Fry Sauce, to taste
2 Tbsp sesame oil
sprinkle sesame seeds
red pepper flakes, to taste
2 c cooked white rice
soy sauce

Steps:

1. Cut veggies into bite size pieces of the same approximate size. Mince the garlic.
2. Cube chicken. Heat 1 tbsp sesame oil in large saute pan (or olive oil if preferred). Saute diced chicken until cooked through. Set cooked chicken aside.
3. Heat remaining tbsp sesame oil in the same pan. Saute veggies over medium heat in this order giving each a minute or two to soften before adding the next veggie...onion, broccoli florets, green pepper, garlic cloves, bean sprouts.
4. Once veggies are nearly cooked through, add chicken back into the original pan with veggies. Add Classic Stir Fry sauce to taste.
5. At this point, you can add red pepper flakes to taste which my husband and I really enjoy. When I make this dish for the children, I leave out the heat.
6. Cook white rice according to directions and serve chicken/veggies over rice. A dash of soy sauce and a sprinkle of sesame seeds (toasted if you like) and you've got Chinese take out at home!

Tips:

Use a wok or large skillet: This will help you get a nice even sear on the chicken, and it will also make it easier to stir-fry the vegetables.
Make sure your chicken is cut into bite-sized pieces: This will help it cook evenly and quickly.
Don't overcrowd the pan: If you try to cook too much chicken at once, it will not cook evenly. Cook the chicken in batches if necessary.
Stir-fry the vegetables over high heat: This will help them retain their crunch and flavor.
Add the sauce at the end of cooking: This will help prevent the sauce from burning and it will also allow the flavors to meld together.
Serve immediately: Chinese takeout is best served hot and fresh.

Conclusion:

This recipe for Chinese takeout at home is a great way to enjoy your favorite takeout dishes without having to leave the house. It's easy to make and it's also very delicious. So next time you're craving Chinese food, give this recipe a try. You won't be disappointed.