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    Love Chinese Take-Out But Hate All The Sodium? Make Your Own With One Of These 6 Dinners

    YOU control the sodium.

    6 Chinese Take-Out-Inspired Dinners

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    Chicken & Veggie Stir Fry

    Servings: 6


    3 tablespoons oil, for frying, divided

    1 pound boneless, skinless chicken breast, cubed

    Salt, to taste

    Pepper, to taste

    1 pound broccoli florets

    8 ounces mushrooms, sliced


    3 cloves garlic, minced

    1 tablespoon ginger, minced

    2 teaspoons sesame oil

    ⅓ cup reduced sodium soy sauce

    1 tablespoon brown sugar

    1 cup chicken broth

    ¼ cup flour


    1. In a large pan, on medium-high heat, add 1 tablespoon of oil. Once the oil is hot, add the chicken, season with salt and pepper, and sauté until cooked through and browned.

    2. Remove cooked chicken from pan and set aside.

    3. In the same pan, heat 1 tablespoon of oil and add the mushrooms. When the mushrooms begin to soften, add the broccoli florets and stir-fry until the broccoli is tender.

    4. Remove cooked mushrooms and broccoli from the pan and set aside.

    5. Add 1 tablespoon of oil to the pan and sauté garlic and ginger until fragrant. Add the ginger, sesame oil, soy sauce, brown sugar, chicken broth, and flour, and stir until smooth.

    6. Return the chicken and vegetables to the saucepan, stir until heated through.

    7. Serve with hot rice or noodles.

    8. Enjoy!

    Chinese-Style Glazed Pork Belly

    Servings: 2


    1 pound pork belly

    3½ cups water

    4 slices ginger

    1 spring onion, cut into 2-inch pieces

    2 cloves garlic, crushed

    2 tablespoons oil

    2 tablespoons brown sugar

    3 tablespoons light soy sauce

    3 tablespoons dark soy sauce

    3 tablespoons rice wine, shaoxing

    1 cup water

    Cooked rice, to serve

    Sliced green onions, to serve


    1. Cut the pork belly into 1-inch pieces.

    2. In a pot, bring the water to a boil and, then add the pork, ginger, onion, and garlic, and cook for 3-4 minutes.

    3. Remove the pork from the water and drain it on a paper towel-lined plate. 4. 5. 6. Discard the remaining water and vegetables.

    7. After cleaning and drying the pot, heat it with the oil over high heat.

    8. Place the pork back in the pot, cooking until browned.

    9. Add the brown sugar, turning the heat to low. Stir continuously until the sugar has melted, caramelized, and coated the pork evenly.

    10. Immediately add the soy sauce and rice wine, stirring and cooking for about 5-6 minutes, or until the liquid has reduced into a thick glaze.

    11. Add the water, stir, and cover the pot for 45 minutes. Make sure the mixture is at a low simmer, not boiling. Check and stir every 10 minutes and add water if the pot is getting dry.

    12. After 45 minutes, remove the lid, checking to see if the sauce coats the pork in a very thick glaze. If it is too runny, continue to stir, uncovered, until the liquid has reduced.

    13. Serve immediately over a bowl of rice and sprinkle with sliced green onions.

    General Tso's Chicken

    Servings: 4


    1 pound boneless, skinless chicken thighs, cubed

    ¼ cup soy sauce

    1 cup rice wine

    1 cup flour

    2 quarts vegetable oil, for frying

    1 tablespoon salt

    General Tso’s Sauce

    1 tablespoon vegetable oil

    2 cloves garlic, minced

    1 teaspoon grated ginger

    ½ cup dried chile

    ¼ cup rice wine

    ¼ cup soy sauce

    ¼ cup rice wine vinegar

    ¼ cup sugar

    1 tablespoon cornstarch slurry (equal parts cornstarch and water, mixed)

    ¼ cup green onions, chopped, to serve

    White rice, cooked, to serve


    1. In a large bowl, add the rice wine, soy sauce, and cubed 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, add the flour and salt. Remove chicken from marinade and place it in the flour mixture. Mix thoroughly, until all the chicken pieces are coated.

    3. Fill a dutch oven or large pot at least two inches deep with vegetable oil. Heat oil to 365˚F (185˚C).

    4. Place the chicken pieces in frying oil, stirring occasionally. Fry for 4-5 minutes, or until golden brown.

    5. Remove chicken from oil and set aside to drain on a paper towel-lined plate.

    6. In a large skillet, bring one tablespoon of vegetable oil to medium-high heat. 7. 7. Add the garlic and ginger, stirring frequently for one minute.

    8. Add the dried chile. Continue stirring for 30 seconds before adding the rice wine, soy sauce, rice wine vinegar, and sugar. Stir occasionally until mixture is bubbling.

    9. Add the cornstarch slurry, stirring frequently. The sauce should begin to thicken within a minute or less.

    10. Add cooked chicken pieces, stirring them to coat with the sauce.

    11. Remove from heat and garnish with green onions.

    12. Serve with rice, and enjoy!

    One-Pot Chicken Chow Mein

    Servings: 5


    ⅓ cup soy sauce

    1 tablespoon ginger, minced

    1 tablespoon garlic, minced

    1 tablespoon oyster sauce

    1 tablespoon sesame oil

    1 tablespoon sugar

    ¼ teaspoon red pepper flakes

    Pepper, to taste

    2 boneless, skinless chicken breasts, cubed

    ½ onion, thinly sliced into half moons

    3 stalks celery, sliced

    4 carrots, julienned

    3 cups cabbage, shredded

    2 packages ramen noodles

    1½ cups chicken broth

    Scallions, chopped, to serve


    1. In a bowl, add the soy sauce, ginger, garlic, oyster sauce, sesame oil, sugar, red pepper flakes, and pepper.

    2. Place cubed chicken into a resealable plastic bag and pour half of the marinade into the bag. Save the rest of the marinade for later. Let the chicken marinate in the refrigerator for at least an hour.

    3. Add the marinated chicken to a large pot and cook over medium-high heat. 4. 4. Remove the chicken from the pot.

    5. Add the sesame oil to the bottom of the pot and add the onion, celery, carrots, and cabbage. Sauté until the onions are translucent.

    6. Place both of the ramen noodle bricks into the bottom of the pot.

    7. Pour in chicken broth over the noodles.

    8. Cover the noodles with the vegetables. Cover the pot with a lid and simmer for 5-7 minutes or until the noodles are cooked through.

    9. Break up the noodles and add back the chicken, and add the remaining half of the marinade.

    10. Garnish with scallions.

    11. Enjoy!

    Slow-Cooker Beef and Broccoli

    Servings: 4


    2 pounds sirloin steak or boneless beef chuck roast, thinly sliced

    1 cup beef broth

    ½ cup low-sodium soy sauce

    ¼ cup brown sugar

    1 tablespoon sesame oil

    4 garlic cloves, minced

    4 tablespoons cornstarch

    4 tablespoons water

    1 head of broccoli, cut into florets

    White rice, cooked, to serve


    1. In a slow cooker, whisk together the beef broth, soy sauce, brown sugar, sesame oil, and garlic.

    2. Place slices of beef in the liquid and toss to coat. Cover with lid and cook on low heat for 4 hours.

    3. After 4 hours, whisk together cornstarch and water in small bowl. Add this to the slow cooker and stir to mix well. Add the broccoli and gently stir to combine. 4. Cover with lid and cook 30 minutes to cook broccoli and thicken sauce.

    5. Serve over warm white rice.

    6. Enjoy!

    Sweet & Sour Chicken

    Servings: 2



    1 pound boneless, skinless chicken breasts, cubed

    Salt, to taste

    Pepper, to taste

    ½ cup cornstarch

    2 eggs, beaten

    Oil, to fry


    1 tablespoon oil

    2 teaspoons garlic, minced

    1 bell pepper, diced

    ¾ cup cider vinegar

    1 tablespoon soy sauce

    ¼ cup ketchup

    ½ cup sugar

    Chopped scallions, to serve

    Sesame seeds, to serve

    Rice, cooked, to serve


    1. Season chicken with salt and pepper.

    2. Separate the cornstarch and eggs into two bowls. Dip the chicken into the cornstarch, then eggs.

    3. Heat a skillet over high heat and add oil. Fry the chicken until golden, crispy and cooked through. Transfer to a paper towel-lined plate.

    4. In a large pan, heat oil and fry garlic until fragrant.

    5. Add the bell pepper, apple cider vinegar, soy sauce, ketchup, and sugar. Bring to a boil.

    6. When the sauce has thickened, add the fried chicken. Toss to coat.

    7. Top with chopped scallions and sesame seeds. Serve with rice.

    8. Enjoy!