6 Homemade Chinese Dishes as Good as at the Restaurant

Chinese dishes are much easier to cook than you might think. 

The proof: these 6 recipes that are a charm to prepare!

You won't want to eat them at the restaurant anymore!

Chicken Chow Mein

Image source:  Screenshot Facebook / Tasty

Ingredients

for 5 servings

• ⅓ cup (85 ml) soy sauce
• 1 tablespoon (15 ml) minced ginger
• 1 tablespoon (15 ml) minced garlic
• 1 tablespoon (15 ml) oyster sauce
• 1 tablespoon (15 ml) sesame oil
• 1 tablespoon (15 ml) sugar
• ¼ teaspoon (1.25 ml) red pepper flakes
• Pepper, to taste
• 2 chicken breasts, cut into cubes
• ½ onion, cut into julienne
• 3 celery stalks, sliced
• 4 carrots, cut into julienne
• 3 cups (300 g) shredded cabbage
• 2 packs of ramen noodles, without seasoning packet
• 1 ½ cups (375 ml) chicken broth
• Shallot

Preparation

1. In a bowl, mix the soy sauce, ginger, garlic, oyster sauce, sesame oil, sugar, red pepper flakes, and pepper.
2. Place the chicken cubes in a resealable plastic bag, pour half of the marinade into the bag and save the rest for later.
3. Let the chicken marinate in the refrigerator for at least an hour.
4. Pour the marinated chicken into a large pot and cook over medium-high heat. Remove the chicken once it is cooked.
5. Add sesame oil to the bottom of the pot and add the onion, celery, carrots, and cabbage. Sauté until the onions are translucent.
6. Place the two packs of dry ramen noodles at the bottom of the pot.
7. Pour the chicken broth over the noodles.
8. Cover the noodles with as many vegetables as possible. Cover with a lid and let simmer for 5-7 minutes or until the noodles are well cooked.
9. Stir the noodles and add the chicken. Pour in the reserved marinade.
10. Garnish with shallots.

Sweet and Sour Chicken

Image source:  Screenshot Facebook / Tasty

   

Ingredients

for 2 servings

Chicken

• 1 lb (455 g) boneless and skinless chicken breast
• salt, to taste
• Pepper, to taste
• ½ cup (60 g) cornstarch
• 2 eggs, beaten
• oil

Sauce

• 1 tablespoon (15 ml) oil
• ½ tablespoon (7.5 ml) minced garlic
• 1 bell pepper, diced
• ¾ cup (190 ml) apple cider vinegar
• 1 tablespoon (15 ml) soy sauce
• ¼ cup (55 g) ketchup
• ½ cup (110 g) sugar

Garnish

• chopped shallot
• sesame seeds

Preparation

1. Season the chicken with salt and pepper. Coat the chicken in cornstarch, then dip in the beaten egg.
2. Fry until golden, crispy, and cooked through. Set aside. Pat with a paper towel if the chicken is too oily.
3. In a large pan, heat the oil and fry the garlic until fragrant.
4. Add the bell pepper, apple cider vinegar, soy sauce, ketchup, and sugar. Bring to a boil.
5. When the sauce has thickened, add the fried chicken. Stir to coat the chicken with sauce.
6. Garnish with chopped shallots and sesame seeds. Serve with rice.

General Tso's Chicken

Image source:  Screenshot Facebook / Tasty

Ingredients

for 4 servings

Chicken

• 8 cups (2 L) vegetable oil, for frying
• 1 cup (240 ml) rice wine
• ¼ cup (60 ml) soy sauce
• 1 lb (455 g) boneless and skinless chicken thighs, cut into cubes
• 1 cup (125 g) flour
• 1 tablespoon salt

General Tso's Sauce

• 1 tablespoon (15 ml) vegetable oil
• 2 cloves fresh garlic minced
• 1 teaspoon (5 ml) fresh ginger, grated
• ½ cup (45 g) dried chili pods
• ¼ cup (65 ml) rice wine
• ¼ cup (65 ml) soy sauce
• ¼ cup (65 ml) rice wine vinegar or white wine vinegar
• ¼ cup (50 g) sugar

Cornstarch Slurry

• ½ tablespoon (7.5 ml) cornstarch
• ½ tablespoon (7.5 ml) water

Garnishes

• ¼ cup (35 g) chopped green onion
• white rice

Preparation

1. In a large bowl, mix 1 cup of rice wine, ¼ cup of soy sauce, and the diced chicken thighs. Stir and cover with plastic wrap. Refrigerate for at least 30 minutes or up to an hour.
2. In a separate large bowl, combine 1 cup of flour and 1 tablespoon of salt.
3. Remove the chicken from the marinade and place in the flour mixture. Toss until all chicken pieces are coated.
4. Fill a Dutch oven or large pot with oil at least 2 inches (5 cm) deep. 
5. Heat the oil until it reaches 365°F (185°C). 
6. Place chicken pieces in the frying oil, stirring occasionally. Fry until golden, about 4-5 minutes. Remove the chicken from the oil and set aside. Drain chicken on paper towels or a rack.
7. In a large pan, pour 1 tablespoon of vegetable oil and heat over medium-high. Add garlic and ginger, stirring frequently for one minute.
8. Add the dried chili pods. Continue to stir for 30 seconds before adding the rice wine, soy sauce, rice wine vinegar, and sugar. Stir occasionally until the mixture bubbles.
9. Add the cornstarch slurry, stirring frequently. The sauce should begin to thicken in a minute or less.
10. Add the cooked chicken pieces, stirring to coat them in sauce.
11. Remove from heat and garnish with green onions and rice.

Chinese Glazed Pork

Image source:  Screenshot Facebook / Tasty

Ingredients

for 2 servings

• 500 g (18 oz) lean pork belly
• 1 L (4 cups) water
• 4 slices ginger
• 1 scallion, cut into 2-inch (5 cm) pieces
• 2 cloves garlic, crushed
• 2 tablespoons (30 ml) oil
• 2 tablespoons (30 ml) brown sugar
• 3 tablespoons (45 ml) light soy sauce
• 3 tablespoons (45 ml) dark soy sauce
• 3 tablespoons (45 ml) shaoxing rice wine
• 250 ml (1 cup) water
• cooked rice, to serve
• green onion, for serving

Preparation

1. Cut the pork into pieces about 1 inch (2 ½ cm).
2. Bring the water to a boil in a saucepan, then add the pork, ginger, scallion, and garlic, cooking for about 3-4 minutes.
3. Remove the pork from the water and drain on a plate lined with a paper towel. Discard the contents of the pan.
4. After cleaning and drying the pan, add oil and heat over high heat. Return the pork to the pan and cook until browned. 
5. Add the brown sugar, lowering the heat. Stir constantly until the brown sugar has melted and coated the pork evenly.
6. Immediately add the two soy sauces and rice wine, stirring and cooking for about 5-6 minutes or until the liquid has reduced and thickened.
7. Add water, stir, and cover the pan for about 45 minutes. Simmer the mixture on low heat without boiling. Stir every 10 minutes and add water if necessary.
8. When the 45 minutes are up, remove the lid, checking if the sauce coats the pork in a very thick glaze. If the sauce is too liquid, continue to stir, uncovered, until the liquid reduces.
9. Serve immediately over a bowl of rice and sprinkle with sliced green onions.

Chicken and Vegetable Stir-Fry

Image source:  Screenshot Facebook / Tasty

Ingredients

for 6 servings

Chicken

• 1 lb (455 g) chicken breast, cut into cubes
• salt, to taste
• Pepper, to taste
• 1 lb (455 g) broccoli florets
• 225 g (8 oz) mushrooms, sliced
• 3 tablespoons (45 ml) oil, for frying

Sauce

• 3 cloves minced garlic
• 1 tablespoon (15 ml) minced ginger
• 2 teaspoons (10 ml) sesame oil
• ⅓ cup (85 ml) low-sodium soy sauce
• 1 tablespoon (15 ml) brown sugar
• 1 cup (250 ml) chicken broth
• ¼ cup (30 g) flour

Preparation

1. Heat a large pan over medium-high heat. Add 1 tablespoon of oil. 
2. Once the oil is hot, add the chicken, season with salt and pepper, and sauté the chicken until cooked and golden. Remove the cooked chicken from the pan and set aside.
3. In the same pan, heat 1 tablespoon of oil and add the mushrooms. When the mushrooms start to soften, add the broccoli florets and sauté until the broccoli is tender. 
4. Remove the cooked mushrooms and broccoli from the pan and set aside.
5. Add 1 tablespoon of oil to the pan and sauté the garlic and ginger until fragrant. Add the remaining sauce ingredients and mix until smooth.
6. Return the chicken and vegetables to the pan and stir until everything is heated through.
7. Serve with hot rice or noodles.

Slow Cooker Beef and Broccoli

Image source:  Screenshot Facebook / Tasty

Ingredients

for 4 servings

• 2 lb (905 g) sirloin steak or boneless beef roast, thinly sliced
• 1 cup (250 ml) beef broth
• ½ cup (125 ml) low-sodium soy sauce
• ¼ cup (55 g) brown sugar
• 1 tablespoon (15 ml) sesame oil
• 4 cloves minced garlic
• 4 tablespoons (60 ml) cornstarch
• 4 tablespoons (60 ml) water
• 1 head of broccoli, cut into florets
• cooked white rice, for serving

Preparation

1. Whisk the beef broth, soy sauce, sesame oil, minced garlic, and brown sugar in the slow cooker.
2. Place the beef slices in the liquid and toss to coat well.
3. Cover with the lid and cook on low for 4 hours.
4. After 4 hours, whisk the cornstarch and water in a small bowl. Pour the mixture into the slow cooker, add the broccoli, and stir gently to combine.
5. Cover with the lid and cook for 30 minutes to cook the broccoli and thicken the sauce.
6. Serve with hot white rice.