57 Easy-to-Make Chinese Food Recipes

1. Sweet and Sour Chicken:

   Ingredients:

• 1 pound boneless chicken breast, cut into bite-sized pieces
• 1/2 cup cornstarch
• 1/4 cup flour
• 1/2 teaspoon salt
• 2 eggs, beaten
• Vegetable oil for frying
• 1 cup pineapple chunks
• 1 bell pepper, cut into chunks
• 1/2 cup ketchup
• 1/4 cup rice vinegar
• 2 tablespoons soy sauce
• 1/4 cup brown sugar
• 1 tablespoon cornstarch mixed with 2 tablespoons water

Instructions:

• In a bowl, mix cornstarch, flour, and salt. Dip the chicken pieces in the beaten eggs, then coat with the flour mixture.
• Heat oil in a pan over medium heat. Fry the chicken until golden brown and cooked through. Remove and set aside.
• In a separate pan, combine pineapple, bell pepper, ketchup, rice vinegar, soy sauce, and brown sugar. Bring to a simmer.
• Stir in the cornstarch-water mixture and cook until the sauce thickens.
• Add the fried chicken to the sauce and toss to coat. Serve with steamed rice.

2. Egg Fried Rice:

   Ingredients:

• 3 cups cooked rice, cooled
• 2 tablespoons vegetable oil
• 1 cup frozen mixed vegetables
• 2 eggs, lightly beaten
• 2 tablespoons soy sauce
• 1/2 teaspoon sesame oil (optional)
• Salt and pepper to taste
• Chopped green onions for garnish

Instructions:

• Heat oil in a large pan or wok over medium heat. Add the mixed vegetables and stir-fry for a few minutes until heated through.
• Push the vegetables to one side of the pan and pour the beaten eggs into the other side. Scramble the eggs until they are cooked.
• Add the rice to the pan and stir-fry, breaking up any clumps.
• Pour soy sauce and sesame oil over the rice, and season with salt and pepper. Stir to combine all the ingredients.
• Cook for a few more minutes until the rice is heated through. Garnish with chopped green onions before serving.

3. Kung Pao Chicken:

   Ingredients:

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1/2 cup roasted peanuts
• 1 red bell pepper, cut into chunks
• 1 green bell pepper, cut into chunks
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 2 tablespoons vegetable oil
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon hoisin sauce
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• Crushed red pepper flakes (optional)

Instructions:

• Heat oil in a large pan or wok over medium heat. Add the chicken and stir-fry until cooked through. Remove the chicken from the pan and set aside.
• In the same pan, add the bell peppers, onion, and garlic. Stir-fry for a few minutes until the vegetables are slightly tender.
• In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, and cornstarch-water mixture.
• Pour the sauce into the pan with the vegetables and stir well. Add the cooked chicken and roasted peanuts. Stir-fry for another minute or two until the sauce thickens.
• Sprinkle with crushed red pepper flakes if desired. Serve with steamed rice.

4. Mongolian Beef:

   Ingredients:

• 1 pound flank steak, thinly sliced
• 2 tablespoons cornstarch
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 1/4 cup water
• 2 green onions, sliced

Instructions:

• Toss the sliced beef with cornstarch until coated evenly.
• Heat oil in a pan or wok over medium-high heat. Add the beef and stir-fry until browned. Remove from the pan and set aside.
• In the same pan, add garlic and stir-fry for a minute until fragrant.
• In a small bowl, whisk together soy sauce, brown sugar, and water. Pour the sauce into the pan and bring to a simmer.
• Return the beef to the pan and stir to coat it with the sauce. Cook for a few more minutes until the sauce thickens.
• Stir in the green onions and cook for another minute. Serve with steamed rice.

5. General Tso’s Chicken:

   Ingredients:

• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 1/4 cup cornstarch
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1/4 cup soy sauce
• 1/4 cup hoisin sauce
• 1/4 cup rice vinegar
• 3 tablespoons brown sugar
• 1/2 cup water
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• Chopped green onions for garnish

Instructions:

• Toss the chicken pieces with cornstarch until coated evenly.
• Heat oil in a pan or wok over medium-high heat. Add the chicken and stir-fry until golden brown and cooked through. Remove from the pan and set aside.
• In the same pan, add garlic and ginger. Stir-fry for a minute until fragrant.
• In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, brown sugar, water, and cornstarch-water mixture.
• Pour the sauce into the pan and bring to a simmer. Cook until the sauce thickens.
• Add the cooked chicken to the pan and toss to coat with the sauce. Cook for a few more minutes.
• Garnish with chopped green onions before serving with steamed rice.

6. Orange Chicken:

   Ingredients:

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1/4 cup cornstarch
• Vegetable oil for frying
• 1/2 cup orange juice
• 1/4 cup soy sauce
• 1/4 cup rice vinegar
• 3 tablespoons brown sugar
• 2 teaspoons grated orange zest
• 2 cloves garlic, minced
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• Chopped green onions for garnish

Instructions:

• Toss the chicken pieces with cornstarch until coated evenly.
• Heat oil in a pan or wok over medium-high heat. Fry the chicken until golden brown and cooked through. Remove from the pan and set aside.
• In a separate pan, combine orange juice, soy sauce, rice vinegar, brown sugar, orange zest, and garlic. Bring to a simmer.
• Stir in the cornstarch-water mixture and cook until the sauce thickens.
• Add the cooked chicken to the pan and toss to coat with the sauce. Cook for a few more minutes.
• Garnish with chopped green onions before serving with steamed rice.

7. Vegetable Lo Mein:

   Ingredients:

• 8 ounces lo mein noodles or spaghetti
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 cup sliced mixed vegetables (carrots, bell peppers, snow peas, broccoli, etc.)
• 1/4 cup soy sauce
• 1 tablespoon oyster sauce (optional)
• 1 tablespoon hoisin sauce
• 1 teaspoon sesame oil (optional)
• Chopped green onions for garnish

Instructions:

• Cook the noodles according to the package instructions. Drain and set aside.
• Heat oil in a pan or wok over medium-high heat. Add garlic and stir-fry for a minute until fragrant.
• Add the sliced vegetables and stir-fry for a few minutes until slightly tender.
• In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, and sesame oil.
• Add the cooked noodles to the pan and pour the sauce over them. Stir-fry for a few more minutes until the noodles are heated through and well-coated with the sauce.
• Garnish with chopped green onions before serving.

8. Chinese Dumplings (Jiaozi):

   Ingredients:

• 1 pound ground pork
• 1 cup finely chopped cabbage
• 1/2 cup chopped green onions
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon grated ginger
• Round dumpling wrappers
• Water for sealing the dumplings
• Vegetable oil for frying (optional)

Instructions:

• In a bowl, combine ground pork, cabbage, green onions, garlic, soy sauce, sesame oil, and grated ginger. Mix well.
• Place a small spoonful of the filling in the center of a dumpling wrapper. Dip your finger in water and moisten the edges of the wrapper.
• Fold the wrapper in half, enclosing the filling, and press the edges together to seal. You can pleat the edges for a decorative touch if desired.
• Repeat the process with the remaining filling and wrappers.
• To cook the dumplings, you can either boil them in a pot of water until they float to the surface or pan-fry them in a bit of oil until they are golden brown and crispy.
• Serve the dumplings with soy sauce or your favorite dipping sauce.

9. Ma Po Tofu:

   Ingredients:

• 1 block firm tofu, cut into cubes
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 2 tablespoons doubanjiang (spicy bean paste)
• 1 tablespoon soy sauce
• 1 cup chicken or vegetable broth
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• 1/2 cup frozen peas
• Chopped green onions for garnish

Instructions:

• Heat oil in a pan or wok over medium heat. Add garlic and ginger and stir-fry for a minute until fragrant.
• Add doubanjiang and stir-fry for another minute.
• Add tofu cubes, soy sauce, and broth. Simmer for a few minutes.
• Stir in the cornstarch-water mixture and cook until the sauce thickens.
• Add frozen peas and cook for a few more minutes until heated through.
• Garnish with chopped green onions before serving with steamed rice.

10. Chinese Hot and Sour Soup:

    Ingredients:

• 4 cups chicken or vegetable broth
• 1/2 cup sliced mushrooms
• 1/4 cup sliced bamboo shoots
• 1/4 cup sliced tofu
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• 1 egg, lightly beaten
• 1/2 teaspoon sesame oil (optional)
• Sliced green onions and crushed red pepper flakes for garnish

Instructions:

• In a pot, bring the broth to a boil. Add mushrooms, bamboo shoots, and tofu. Simmer for a few minutes.
• In a small bowl, whisk together soy sauce, rice vinegar, and cornstarch-water mixture. Pour the mixture into the pot and stir well.
• Slowly drizzle the beaten egg into the soup while stirring gently.
• Cook for another minute until the soup thickens slightly.
• Stir in sesame oil (optional). Garnish with sliced green onions and crushed red pepper flakes before serving.

These recipes should provide you with a range of delicious and easy-to-make Chinese dishes. Enjoy your culinary adventures!