Homemade Takeout Favorites

Photo: Randy Mayor; Styling: Cindy Barr

Ditch the takeout menu and grab your wok, because we're taking our favorite takeout meals to the next level with recipes that you can whip up in your own kitchen. With ingredients that you can trust and some simple prep, you'll be well on your way to all of the flavors of a great takeout in no time at all. Indulge in some of the great dishes you love, like sweet and sour chicken, wonton soup, and potstickers, all without having to pick up the phone.

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Sheet Pan Fried Rice

Photo: Caitlin Bensel; Food Styling: Blakeslee Giles; Prop Styling: Audrey Davis

Sheet Pan Fried Rice Recipe

Top fried rice with rich, runny egg yolk and creamy Sriracha mayo for added texture and flavor. You don't need a wok for perfectly cooked fried rice, simply preheat a sheet pan, add oil, and use day-old or microwavable rice. Make sure the rice kernels are separate so that they are evenly toasted and won't glob together. Serve this dish along with mongolian beef, orange chicken, crab rangoons, or spring rolls.

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Chicken Dan-Dan Noodles

Photo: Annabelle Breakey

Chicken Dan-Dan Noodles Recipe

Welcome to our easy version of this Sichuan street-food classic, with ground chicken instead of pork, and fresh vegetables rather than preserved Chinese ones. A dan-dan is the pole, balanced on the shoulder, that vendors use to tote containers of noodles and sauce.

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"Spring Roll" Pot Stickers

Photo: Christopher Testani

"Spring Roll" Pot Stickers Recipe

The classic filling in Vietnamese spring rolls goes into wonton skins that are browned in a skillet. The shape allows more surface area to make contact with the pan--so more crispy goodness.

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Sheet Pan Orange Chicken with Garlicky Green Beans

Photo: Caitlin Bensel; Food Styling: Blakeslee Giles; Prop Styling: Audrey Davis

Sheet Pan Orange Chicken with Garlicky Green Beans Recipe

Make Orange Chicken that's cheaper, fresher, and more delicious than Chinese take-out. Believe it or not, all you need is sheet pan to make sticky, orange-glazed chicken and crisp green beans. If you can't find French green beans, blanch regular green beans for 2 minutes, dry them, and proceed with the chili sauce. Don't skip broiling the dish at the end-- that's what quickly glazes the chicken and gives the green beans that irresistable crunchy-yet-tender texture.

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Chicken Wonton Soup

Photo: Jennifer Causey; Styling: Ginny Branch Stelling

Chicken Wonton Soup Recipe

For an easier dumpling shape, fold wrapper in half over filling to form a half-moon; press well to seal edges. Stash a batch in the freezer for a faster, fresher, veggie-packed alternative to takeout.

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Shrimp Lo Mein

Photo: Hector Sanchez Styling: Lindsey Lower

Shrimp Lo Mein Recipe

This 35-minute Asian recipe is so versatile. Simply, add your favorite fresh vegetables or more spices to customize the flavors to your liking.

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Sweet-and-Sour Chicken

Photo: Con Poulos; Styling: Paige Hicks

Sweet-and-Sour Chicken Recipe
Made a homemade Sweet-and-Sour Chicken that tastes better than takeout!

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Baked Egg Rolls

Photo: Annabelle Breakey; Styling: Emma Star Jensen

Baked Egg Rolls Recipe
Healthier than deep-frying, these baked egg rolls are just as crispy, satisfying, and delicious.

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Bok Choy and Mushroom Stir-Fry

Photo: Iain Bagwell; Styling: Karen Shinto

Bok Choy and Mushroom Stir-Fry Recipe

Think of mild-flavored, juicy bok choy as an invitation to experiment in the kitchen. It's especially good with earthy mushrooms. Thoroughly drying the bok choy before cooking ensures that you don't end up with a watery sauce.

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Deconstructed Egg Rolls

Photo: Annabelle Breakey; Styling: Karen Shinto

Deconstructed Egg Rolls Recipe

A lumpia is a Filipino-style egg roll often filled with a gingery mixture of pork and carrots. We've skipped the rolling to make the dish speedier, added rice to make it heartier, and ended up with something very tasty--call it a Filipino tostada.

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Stir-Fried Tofu and Broccoli Lo Mein

Photo: Iain Bagwell

Stir-Fried Tofu and Broccoli Lo Mein Recipe

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Veggie Fried Rice with Crispy Ham

Photo: Jennifer Causey; Styling: Lindsey Lower

Veggie Fried Rice with Crispy Ham Recipe
For this quick family dinner, a small amount of salty ham is crisped and used as a topping. That way you can use far less and still get a big flavor impact.

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Mu Shu Pork Wraps

Photo: Jennifer Causey Styling: Lindsey Lower

Mu Shu Pork Wraps Recipe

Chinese restaurants serve mu shu pork with Mandarin pancakes. On a busy weeknight, whole-wheat tortillas are an easy sub.

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Orange Lemon Chicken

Photo: Annabelle Breakey; Styling: Jeffrey Larsen

Orange Lemon Chicken Recipe
This is a light version of the battered and fried "lemon chicken" found on many Chinese take-out menus. Adding the citrus segments at the end of cooking helps keep the flavors fresh.

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Pork and Chive Dumplings with Red Chile Oil

Pork and Chive Dumplings with Red Chili Oil

Photo: Christopher Testani

Pork and Chive Dumplings with Red Chile Oil Recipe

The pleating of these dumplings is a bit more advanced; if guests have trouble, they can make half-moons and skip the pleating. Make the chile oil up to 5 days ahead; store in the fridge, but bring to room temperature before serving.

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Chicken with Cashews

Photo: Hector Sanchez; Styling: Karin Olsen

Chicken with Cashews Recipe

Our Test Kitchen staffers declared that this Chinese-inspired recipe from 1979 beats any take-out meal.

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Korean Sushi Rolls with Walnut-Edamame Crumble

Photo: Con Poulos

Korean Sushi Rolls with Walnut-Edamame Crumble Recipe
David Chang was inspired to make these playful rolls by a snack he had at Yunpilam, a temple in South Korea, where the nuns served him edamame mixed with walnuts and molasses. His rolls have an edamame-and-walnut filling; unlike other sushi rolls, they can be served warm.

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Pork and Vegetable Stir-Fry with Cashew Rice

Try this stir-fry showcasing pork tenderloin, mushrooms, and sugar snap peas. Cut the pork into uniform cubes to speed cooking time. Serve over instant white or brown rice with a glass of white wine.

Recipe: Pork and Vegetable Stir-Fry with Cashew Rice

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Pork and Shiitake Pot Stickers

Photo: Brian Woodcock, Styling: Missie Neville Crawford

Pork and Shiitake Pot Stickers Recipe
It's never a bad idea to have a good supply of dumplings on hand. Ours taste way better and are much lower in sodium than what you'll find at the store. Plus, they go from freezer to plate in only 10 minutes--what could be easier? Just cook what you need tonight, and stash the rest in the freezer for a busy night later.

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Orange-Ginger Shrimp Skewers

Fresh orange juice, ginger, and minced cilantro bring bright flavors to the shrimp. For an extra kick, add a minced hot red chile to the marinade.

Recipe: Orange-Ginger Shrimp Skewers

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Sesame Chicken Edamame Bowl

By using frozen stir-fry mixes and frozen shelled edamame, preparation time is kept to a minimum. The slightly sweet and nutty stir-fried vegetables complement the delicately flavored chicken. We suggest serving over udon noodles or rice stick noodles. If you're out of dark sesame seeds, substitute regular.

Recipe: Sesame Chicken Edamame Bowl

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Mongolian Beef

Photo: Randy Mayor; Styling: Leigh Ann Ross

Mongolian Beef Recipe
Serve this slightly spicy dish over wide rice noodles to catch all the garlic- and ginger-laced sauce.

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Spicy Orange Beef

Sirloin steak, flavored by orange rind, minced garlic, and red pepper, anchors this easy weeknight dinner recipe. It cooks in just five minutes.

Recipe: Spicy Orange Beef

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Butterflied Shrimp and Vegetable Stir-Fry

Try this noodle bowl of shrimp and fresh vegetables coated with a sweet yet spicy restaurant-quality sauce. You'll love how colorful it looks on the table. To save time, use peeled and deveined shrimp.

Recipe: Butterflied Shrimp and Vegetable Stir-Fry

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Sweet and Sour Chicken

Photo: Jennifer Causey; Styling: Lindsey Lower

Sweet and Sour Chicken Recipe
Our take saves 446 calories, 22 grams of fat, and 1,260 milligrams of sodium over one serving of a leading chain's sweet and sour chicken.

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Beef with Ginger

Classic restaurant fare, this homemade dish is a quick weeknight dinner that cooks in one pan. Serve over quick-cooking rice to complement the beef's rich sauce.

Recipe: Beef with Ginger

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Crock-Pot Chicken Teriyaki

Photo: Caitlin Bensel; Food Styling: Anna Hampton; Prop Styling: Audrey Davis

Crock-Pot Chicken Teriyaki Recipe
The easiest and simplest way to enjoy chicken teriyaki from the comfort of your own home comes with the help of your slow-cooker.

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Shrimp Fried Rice

This versatile dish can be made with a variety of meats, seafood, and vegetables. Quick tip: Prepare with leftover or instant rice to shorten cook time.

Recipe: Shrimp Fried Rice

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Chicken Sate with Ponzu Sauce

Try a new twist on classic chicken skewers with this sate dish. Soak the skewers in water to prevent them from burning on the grill. The mix of lime juice, crushed red pepper, and sake (rice wine) give the Ponzu sauce a spicy yet sweet kick. Serve with your favorite quick-cooking rice or noodle.

Recipe: Chicken Sate with Ponzu Sauce

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Avocado and Shrimp Sushi

Photo: Jan Smith

Avocado and Shrimp Sushi Recipe
Using mashed avocado makes this California-style sushi easy to roll. Use precooked shrimp for an easy shortcut. Serve sushi with the typical accompaniments of wasabi, low-sodium soy sauce, and pickled ginger.

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