easy chinese recipes

Kung pao chicken recipe with bell peppers, onions, lean white meat, and a spicy sauce that rivals authentic Chinese takeout!

Kung Pao Chicken

½ pounds boneless skinless chicken breast

cornstarch (divided)

soy sauce (divided)

sesame oil (divided)

black pepper

water

rice vinegar

honey

vegetable oil

onion

diced bell pepper

garlic

ginger

chilies

peanuts

green onions

Add diced chicken, 1 ½ teaspoon cornstarch, 2 tablespoons soy sauce, 2 teaspoons sesame oil, and black pepper to a medium-sized bowl, mix to combine. Allow chicken to marinate while preparing the other ingredients.

To make the sauce, whisk together 3 tablespoons water, 3 tablespoons soy sauce, 3 tablespoons rice vinegar, 3 tablespoons honey, and 1 tablespoon sesame oil in a medium-sized bowl.

Make a cornstarch slurry by whisking together 1 teaspoon cornstarch and 2 teaspoons water.&nbsp;

Heat a wok or large saute pan over medium-high heat. Add vegetable oil, once the oil is hot add the marinated chicken in a single layer in the pan.

Allow it to cook without moving for 2 minutes. Stir and cook for 2 minutes then transfer to a clean bowl.

Turn heat down to medium and add the onions, stir-fry for 1 minute.

Add the bell peppers and stir-fry for 1 minute.

Add the garlic, ginger, and chili peppers, and cook for 1 minute.

Add the chicken back to the pan. Add the sauce to the pan and allow to heat and bubble, 1 to 2 minutes. 

Mix the cornstarch slurry and then gradually add to the pan, stirring to combine. Stir and cook until the sauce is thickened, 1 minute.

Garnish with peanuts and green onions.

https://www.youtube.com/watch?v=y6RA7S2IlSA

Kung pao chicken with bell peppers, onions, lean white meat, and a spicy sauce that rivals authentic Chinese takeout! The best part, this quick stir fry meal is ready in just 20 minutes.
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✅ INGREDIENTS:
• 1 1/2 pounds chicken breast
• 2 1/2 teaspoons cornstarch
• 5 tablespoons soy sauce
• 5 teaspoons sesame oil
• 1/2 teaspoon black pepper
• 3 tablespoons water
• 3 tablespoons rice vinegar
• 3 tablespoons honey
• 2 tablespoons vegetable oil
• 1 cup diced white onion
• 2 cups diced bell pepper
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 8 pieces dried red chilies
• 2 tablespoons roasted peanuts
• 1 tablespoon green onions

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❤️ Thanks for watching!

Eat-in tonight with this recipe for sweet and crunchy Honey Walnut Shrimp. 

Honey Walnut Shrimp

c. sugar

c. walnuts

shrimp,

Kosher salt

eggs,

cornstarch

Vegetable oil

mayonnaise

tbsp. honey

heavy cream

white rice,

green onions,

Just made this tonight and it was delicious. My husband went back for seconds and could have eaten even more. He hardly ever goes back for another helping. Will definitely keep this recipe and make again and again.

This recipe was amazing. I recommend maybe doubling the sauce because it sort of loses its flavor once you add the rice. Also I added sriracha but other than that it's fantastic.

We catch our own shrimp and this was a very flavorful way to use them. Never used cornstarch as a breading and I was delighted.  Very tasty.  Used half and half and not heavy cream

Made this last night and my husband and son both said this was the best shrimp dish I’ve ever made. Delish!

Was very easy to make and my family loves it. I would either add sriracha to the sauce or cayenne to the batter to bring more flavor. I coat with egg-flour-cornstarch.

SO good :)!  - I found this pretty easy to make (took me maybe 45 minutes my first time) and I recommend using colossal shrimp!

Made this last night and just not worth it. Not as good as any restaurant's version & quite messy to make

This meal was fantastic and easy to make.  Will never get Panda Express.  Give it a 5- star for sure.

The honey sauce is very heavy and creamy more than glaze-y.

Me and my family loves the dish and easy dish to dollow

Made this last night and it was so good! I was worried that the mayonnaise sauce wouldn't taste good but it was incredible! Really yummy recipe.

A video would be really helpful. Mine tastes good but looks nothing like the picture

https://streaming.hearstdigitalstudios.com/57566c03-a574-4723-9a76-c12d7254eec4/video_rover_16x9_1080p_hd_1625175501_30337.mp4

In this episode of Copy Kitchen, Justin reveals the secrets to recreating Panda Express's extremely popular dish, Honey Walnut Shrimp.

Copycat Kitchen - Panda Express Honey Walnut Shrimp

Whatever you do, don’t cut your noodles – they represent long life!

Gingery shiitake noodles

pack medium dried egg noodle

sesame oil

tbsp groundnut oil

fresh root ginger

fresh shiitake mushroom

spring onions

tbsp good-quality oyster sauce

tbsp light soy sauce

Cook the noodles according to pack instructions, then toss with a little sesame oil to stop them sticking.

Heat a wok over a high heat, then add the groundnut oil. Once it’s smoking, add the ginger, stir-fry for a couple of secs, then add the mushrooms with a splash of water to create steam, and cook for 1 min. Toss through the cooked noodles for 2 mins until hot, then add the spring onions, oyster and soy sauces, and a dash more sesame oil.

Do you love takeout but can&#x27;t find a good one close to your house? Try our Easy Asian Orange Chicken and sit back for a faux takeout meal!

Easy Asian Orange Chicken

lbs boneless skinless chicken breasts

all purpose flour

egg (beaten)

salt

pepper

oil (for frying)

orange juice

soy sauce

brown sugar

ginger root (minced)

garlic (minced)

red pepper flakes

Combine flour, salt, and pepper.

Dip chicken in egg mixture and shake in flour mixture to coat.

Deep fry chicken in batches at 375 degrees in a deep fryer (or use a wok) until completely cooked.

Meanwhile, in a large saucepan combine orange juice, rice vinegar, and soy sauce.

Blend well over medium heat for a few minutes.

Stir in brown sugar, orange zest, ginger and garlic. Bring to a boil.

Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly.

Slowly stir cornstarch mixture into sauce until it thickens.

Pour sauce over breaded chicken, and if desired add red pepper flakes.

https://embed.mediavine.com/videos/ntcakaoaugjumck7bhmv

Do you love takeout but can't find a good one close to your house? Try our Easy Asian Orange Chicken and sit back for a faux takeout meal!

Orange Chicken

Prawn Stir-Fry Noodles

prawns

egg noodles

olive oil

Carrots, Sliced

Spring Onion, Chopped

pepper, Sliced

for garnish sesame seeds

Tbsp Lee Kum Kee Premium Oyster Sauce

Tbsp Lee Kum Kee Premium Dark Soy Sauce

Tbsp Tomato Ketchup

Cook the noodles, in boiling water for 3-4 mins, or until tender. Drain and set aside.

Heat the oil in a large frying pan or wok and fry the pepper for 3 mins, until starting to soften.

Tip in the noodles and vegetables along with the prawns and toss together. 

Add the sauce mix and heat everything through for 2-3 mins, until piping hot. Garnish with sesame seeds and serve.

Mini Taco Snacks with Steak

steak,

taco tubes

tomato,

½ shallot, shredded

Salt and pepper

Tbsp sunflower oil

coriander

Marinate the steak strips in the   <a title=&quot;Lee Kum Kee Premium Oyster Sauce&quot; href=&quot;products/premium-oyster-sauce&quot;>Lee Kum Kee Premium Oyster Sauce</a>   for about 30 minutes.

Preheat the oven to 180 degrees Celsius and bake the taco tubes until crispy in about 12 minutes.

Make a thin cross on the bottom of the tomato, hold the tomato a view seconds under boiling water, from your boiling water tab or immerse in boiling water. Cut the tomato into squares, remove the seed and cut the tomato into small cubes.

Mix the tomato cubes with the shredded shallot. Pick the coriander and mix it with the tomato and onion mixture. Season with salt, pepper and olive oil.

Heat a dash of sunflower oil in the wok and fry the beef strips until crispy, but still medium inside.

First divide the tomato salsa and then the steak strips over the taco tubes. Garnish with a coriander leaf.

Stir-Fried Scallop and Broccoli with Oyster Sauce

large Scallop, cleaned

Broccoli,

Carrots, sliced

tsp Minced Garlic

Tbsp Lee Kum Kee XO Sauce (optional)

½ tsp cornflour

Tbsp Water

Blanched the scallops in boiling water for 30sec then drain and set aside.

Blanch broccoli and carrot in boiling water for 1 min then drain and set aside.

Saut&eacute; minced garlic in a hot wok with 1 Tbsp oil until fragrant.

Add scallops, broccoli, carrot, sauce mix stir fry for 2 minutes until heated through then serve.

Kung Fu “Fire” Rice

Carrots, diced small

Green peas

Tbsp Vegetable oil

Garlic, minced (optional)

Large eggs

Leftover cooked white rice / microwaveable rice

tsp Lee Kum Kee Chiu Chow Chilli Oil

tsp Lee Kum Kee Premium Dark Soy Sauce

Tbsp Lee Kum Kee Premium Light Soy Sauce

Blanch carrots in simmering water for 2 minutes.

Heat a wok over high heat. Add vegetable oil and swirl oil to coat the wok.

Add carrots and stir-fry for one minute. Then add peas and garlic; cook for about 30 seconds. 

Add eggs; stir quickly to scramble eggs with vegetables.

Stir in cooked rice, breaking up the clumps. Add Chiu Chau Chilli Oil and Premium Dark Soy Sauce and stir and toss rice to coat. 

Lastly, drizzle with Premium Light Soy Sauce and stir for one minute. Remove from heat and serve.

Foxy Fiery Dumplings

(30pcs) White Wonton Pastry Wrappers

Filling

Minced Pork, at least 10% fat

Dried Shiitake Mushroom (soaked

Tbsp Spring Onions, finely chopped

Tsp Lee Kum Kee Pure Sesame Oil

Tbsp Cornflour

Salt

Black pepper, freshly ground

Part A

Tbsp Sesame Paste or peanut butter

Tbsp Hot Water

Tbsp Lee Kum Kee Table Top Oriental Sesame Soy Sauce

Tbsp Lee Kum Kee Seasoned Rice Vinegar

Sugar

Part B

Tbsp Peanut oil

Garlic,

Spring onion, finely sliced

Squeeze out the excess water of the Shiitake Mushroom. Remove and discard the woody stems and dice finely.

Combine all the filling ingredients with 2 Tbsp of the water used to rehydrate mushrooms. Mix well until the meat and vegetables are well combined. 

Place about 1 rounded teaspoon of filling inside each wonton wrapper. 

Brush a little water to the edges of the wrapper and seal it tightly. Repeat until all rappers are used.

In a heat proof bowl, mix hot water with sesame paste. Then add ingredients from Part A.

Add chopped garlic and spring onions on top of the sauce (DO NOT MIX).

Heat the peanut oil in a saucepan. Once the oil is smoking, pour it over the top of the chopped garlic and spring onions, which is still atop of the sauce. Once the oil is added, leave the mix to sit.

Bring a medium-size pot of water to boil and poach the dumplings for about 3 minutes or until they float to the top. Remove and drain and serve with the sauce.

Legend’s Special Butter-Garlic Pasta

Pasta (Spaghetti / Linguine etc)

Unsalted butter, soft

Cook the spaghetti until al dente. Reserve a cup of pasta water and set aside. Drain pasta and set aside.

Heat a pan on low to medium heat and add the soft butter until melted. 

Add the garlic and saut&eacute; until fragrant, then add the oyster sauce. Do not burn the butter.

Add spaghetti and a cup of pasta water. Stir until all liquid has been absorbed and spaghetti is glossy. Serve immediately.

Top 14 easy chinese recipes recipes from across the web

The most viewed easy chinese recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Kung Pao Chicken

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Top 14 easy chinese recipes recipes from across the web

The most viewed easy chinese recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Kung Pao Chicken

Honey Walnut Shrimp

Gingery shiitake noodles

Easy Asian Orange Chicken

Prawn Stir-Fry Noodles

Mini Taco Snacks with Steak

Stir-Fried Scallop and Broccoli wit...

Kung Fu “Fire” Rice

Foxy Fiery Dumplings

Legend’s Special Butter-Garlic Past...

Pa’s Char Siu Bao with Love

Sichuan Dumplings

Hong Kong Style Minced Beef With So...

Sizzling Chinese Pepper Steak with ...

The most viewed easy chinese recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine