Homemade Takeout Favorites
Sheet Pan Fried Rice
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.
Chicken Dan-Dan Noodles
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.
"Spring Roll" Pot Stickers
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.
Sheet Pan Orange Chicken with Garlicky Green Beans
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.
Chicken Wonton Soup
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.
Shrimp Lo Mein
This 35-minute Asian recipe is so versatile. Simply, add your favorite fresh vegetables or more spices to customize the flavors to your liking.
Made a homemade Sweet-and-Sour Chicken that tastes better than takeout!
Baked Egg Rolls
Healthier than deep-frying, these baked egg rolls are just as crispy, satisfying, and delicious.
Bok Choy and Mushroom Stir-Fry
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.
Deconstructed Egg Rolls
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.
Stir-Fried Tofu and Broccoli Lo Mein
Veggie Fried Rice with Crispy Ham
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.
Mu Shu Pork Wraps
Chinese restaurants serve mu shu pork with Mandarin pancakes. On a busy weeknight, whole-wheat tortillas are an easy sub.
Orange Lemon Chicken
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.
Pork and Chive Dumplings with Red Chile Oil
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.
Chicken with Cashews
Our Test Kitchen staffers declared that this Chinese-inspired recipe from 1979 beats any take-out meal.
Korean Sushi Rolls with Walnut-Edamame Crumble
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.
Pork and Vegetable Stir-Fry with Cashew Rice
Pork and Shiitake Pot Stickers
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.
Orange-Ginger Shrimp Skewers
Recipe: Orange-Ginger Shrimp Skewers
Sesame Chicken Edamame Bowl
Recipe: Sesame Chicken Edamame Bowl
Serve this slightly spicy dish over wide rice noodles to catch all the garlic- and ginger-laced sauce.
Spicy Orange Beef
Recipe: Spicy Orange Beef
Butterflied Shrimp and Vegetable Stir-Fry
Sweet and Sour Chicken
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.
Beef with Ginger
Recipe: Beef with Ginger
Crock-Pot Chicken Teriyaki
The easiest and simplest way to enjoy chicken teriyaki from the comfort of your own home comes with the help of your slow-cooker.
Shrimp Fried Rice
Recipe: Shrimp Fried Rice
Chicken Sate with Ponzu Sauce
Recipe: Chicken Sate with Ponzu Sauce
Avocado and Shrimp Sushi
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.
Send a Message Fortune Cookies
These cookies are ideal for bake sales trying to promote a cause; customize the fortune to suit the occasion. Bake three cookies at a time so they'll be soft enough to shape. Tuck your message into the cookie while shaping. If the cookies become too brittle, return them to the oven for a few seconds to soften.