When it comes to lunchtime, nothing beats the convenience and flavor of a quick, tasty Chinese meal. Whether you’re craving the comforting, rich flavors of stir-fries, the crispy allure of deep-fried dishes, or the fresh zest of noodle soups, Chinese cuisine offers a vast array of options.
The beauty of Chinese lunch recipes lies in their ability to blend simple ingredients with complex flavors, creating dishes that are both satisfying and bursting with variety.
From classic favorites like Sweet and Sour Pork to more modern takes on traditional dishes, there’s something for everyone to enjoy.
In this blog, we’ve gathered 50+ Chinese lunch recipes that will take your taste buds on a flavorful journey. Whether you’re a fan of spicy, savory, or sweet dishes, these recipes cater to all preferences and are perfect for any day of the week.
These recipes will not only save you time but also help you create meals that feel like you’re sitting at a Chinese restaurant from the comfort of your own kitchen.
Let’s dive in and explore these delicious, easy-to-make dishes that will elevate your lunch game!
50+ Easy and Delicious Chinese Lunch Recipes to Try Today
Chinese cuisine is rich in flavors, textures, and ingredients, making it the perfect choice for a variety of lunch options. From quick stir-fries to hearty noodle soups and vibrant vegetable dishes, the versatility of Chinese recipes ensures that there’s something to satisfy every craving.
By trying out these 50+ Chinese lunch recipes, you’ll not only discover new flavors but also learn how to make quick and healthy meals that are bursting with authentic tastes.
These recipes are perfect for anyone looking to spice up their lunch routine, whether you’re cooking for one or feeding a family.
So, what are you waiting for? Grab your wok, some fresh ingredients, and start cooking these delightful Chinese lunch recipes today!
With just a few simple steps, you can bring the vibrant flavors of China right to your lunch table.
Sesame Chicken Stir-Fry with Vegetables
This Sesame Chicken Stir-Fry with Vegetables is a quick yet hearty Chinese lunch option that packs a balance of protein, fresh vegetables, and a sweet-savory sauce. The key to this dish is achieving a caramelized coating on the chicken and adding sesame seeds to give it a nutty finish. This recipe is a fantastic choice for a satisfying, wholesome meal that only takes about 30 minutes to make, perfect for a mid-day break that won’t weigh you down.
Ingredients:
- 1 lb boneless, skinless chicken breast, thinly sliced
- 1 tbsp vegetable oil
- 1 cup broccoli florets
- 1 cup bell peppers, sliced (red, yellow, or green)
- 1 medium carrot, sliced into thin rounds
- 2 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1 tbsp honey or sugar
- 1 tsp sesame oil
- 1 tsp garlic, minced
- 1 tsp fresh ginger, minced
- 1 tbsp sesame seeds
- Salt and pepper to taste
- Cooked white or brown rice (for serving)
Instructions:
- Prepare the Sauce: In a small bowl, whisk together the soy sauce, hoisin sauce, honey, sesame oil, garlic, and ginger. Set aside.
- Cook the Chicken: Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken slices, season with a little salt and pepper, and cook until browned on all sides, about 5-6 minutes. Remove from the pan and set aside.
- Stir-Fry the Vegetables: In the same skillet, add the broccoli, bell peppers, and carrots. Stir-fry for 5-6 minutes until tender-crisp.
- Combine: Return the chicken to the pan and pour the sauce over the ingredients. Toss everything to coat in the sauce. Sprinkle sesame seeds on top, stirring for 1-2 minutes until the sauce thickens slightly and coats everything.
- Serve: Serve the stir-fry hot over rice for a complete meal.
This Sesame Chicken Stir-Fry with Vegetables is a vibrant and flavorful dish that brings together a blend of textures and tastes. The sesame seeds provide a toasty aroma, while the sauce perfectly balances sweet and savory elements. It’s a nourishing meal that’s easy to prepare, making it an ideal choice for busy weekdays or weekends when you want something light yet packed with flavor.
Sichuan-Style Mapo Tofu
A classic from the Sichuan province, Mapo Tofu is beloved for its bold flavors and warming spiciness. This dish brings together silky tofu and minced pork in a spicy, flavorful sauce. The distinctive kick comes from Sichuan peppercorns, which provide a unique numbing sensation that pairs beautifully with the chili bean paste. It’s a spicy, comforting lunch that’s best enjoyed with a bowl of steamed rice to balance the flavors.
Ingredients:
- 1 block of firm tofu, cut into cubes
- 1/2 lb ground pork
- 1 tbsp vegetable oil
- 1 tbsp doubanjiang (chili bean paste)
- 1 tbsp soy sauce
- 1 tsp Sichuan peppercorns, ground
- 2-3 dried chili peppers, sliced
- 1 tbsp garlic, minced
- 1 tsp ginger, minced
- 1/2 cup chicken or vegetable broth
- 1 tbsp cornstarch mixed with 2 tbsp water
- 2 green onions, sliced
- Cooked rice (for serving)
Instructions:
- Prepare the Tofu: In a pot of boiling water, add the tofu cubes and blanch for 1-2 minutes to improve texture. Drain and set aside.
- Cook the Pork: In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the ground pork and cook until browned.
- Build the Sauce: Add the doubanjiang, ground Sichuan peppercorns, dried chilies, garlic, and ginger to the pan. Stir well for 1-2 minutes until fragrant.
- Add Broth and Tofu: Pour in the broth and soy sauce, then add the tofu. Gently stir to combine without breaking the tofu.
- Thicken the Sauce: Pour in the cornstarch mixture and gently stir until the sauce thickens, about 2-3 minutes.
- Garnish and Serve: Sprinkle sliced green onions over the dish and serve hot with rice.
Mapo Tofu is a richly flavored and deeply satisfying dish that highlights the complex, aromatic flavors of Sichuan cuisine. The numbing sensation from the peppercorns and the heat from the chilies create a unique taste experience. It’s the perfect choice when craving something bold and robust, and a simple bowl of rice allows every flavor to shine through. This dish brings an authentic taste of China’s Sichuan province to your kitchen.
Egg Fried Rice with Shrimp and Vegetables
Egg Fried Rice with Shrimp and Vegetables is a comforting and versatile Chinese dish that is light yet filling. Perfect for lunch, this recipe combines fluffy rice, tender shrimp, and colorful vegetables in a savory sauce with scrambled egg mixed throughout. It’s a fantastic way to use up leftover rice, and the shrimp add a touch of elegance and protein to this classic dish. It’s quick to make, yet satisfying enough to enjoy as a main course.
Ingredients:
- 2 cups cooked and cooled white rice (preferably day-old)
- 1/2 lb shrimp, peeled and deveined
- 2 eggs, beaten
- 1 tbsp vegetable oil
- 1/2 cup frozen peas and carrots
- 1/2 cup diced bell peppers
- 1/4 cup green onions, sliced
- 2 tbsp soy sauce
- 1 tsp sesame oil
- Salt and pepper to taste
Instructions:
- Prepare the Ingredients: Make sure all ingredients are ready before starting, as stir-frying goes quickly.
- Cook the Eggs: In a large skillet or wok, heat a little oil over medium heat. Pour in the beaten eggs, scramble until cooked, then set aside.
- Cook the Shrimp: Add a bit more oil to the skillet. Add the shrimp and cook until pink, about 2-3 minutes per side. Remove and set aside with the eggs.
- Stir-Fry Vegetables: In the same skillet, add the frozen peas and carrots, and bell peppers. Stir-fry until they are tender.
- Add the Rice: Add the rice to the skillet, stirring well to break up any clumps. Let it fry for a few minutes until it starts to get slightly crispy.
- Combine Ingredients: Add the cooked eggs, shrimp, soy sauce, and sesame oil. Mix everything well, and season with salt and pepper to taste.
- Garnish and Serve: Sprinkle green onions over the rice and serve hot.
Egg Fried Rice with Shrimp and Vegetables is an ideal lunch recipe that’s both flavorful and customizable. The combination of shrimp, eggs, and vegetables creates a harmonious balance of textures and flavors, while the soy sauce and sesame oil add a savory, aromatic quality. It’s a quick yet satisfying meal that doesn’t require much preparation, making it perfect for a busy lunch break.
Sweet and Sour Pork
Sweet and Sour Pork is a beloved Chinese dish known for its vibrant flavors and eye-catching presentation. Tender pork pieces are coated in a tangy, slightly sweet sauce and paired with colorful vegetables like bell peppers and pineapple chunks. This dish is a delightful balance of sweet, savory, and sour flavors, making it a favorite for lunch. It’s quick to prepare and pairs wonderfully with steamed rice for a complete meal.
Ingredients:
- 1 lb pork shoulder or tenderloin, cut into bite-sized pieces
- 1/2 cup cornstarch
- 1 egg, beaten
- 1 cup pineapple chunks (fresh or canned)
- 1 cup bell peppers, cut into chunks (red, green, or yellow)
- 1/2 cup onion, diced
- 1/4 cup ketchup
- 2 tbsp white vinegar
- 3 tbsp sugar
- 1 tbsp soy sauce
- 1/2 cup water
- 1 tbsp vegetable oil
- Cooked rice (for serving)
Instructions:
- Prepare the Pork: Coat the pork pieces in beaten egg and then dredge them in cornstarch until fully coated.
- Fry the Pork: Heat oil in a skillet or wok over medium-high heat. Fry the pork pieces until golden and crispy. Remove and drain on a paper towel.
- Cook the Vegetables: In the same pan, add a little oil if needed and stir-fry the bell peppers, onion, and pineapple chunks for 2-3 minutes.
- Make the Sauce: In a bowl, whisk together ketchup, vinegar, sugar, soy sauce, and water. Pour the mixture into the pan with the vegetables.
- Combine Everything: Add the fried pork to the pan and toss to coat everything evenly in the sauce. Cook for another 2-3 minutes until the sauce thickens.
- Serve: Serve hot over rice for a satisfying meal.
Sweet and Sour Pork is a dish that brings joy to the table with its bright flavors and contrasting textures. The crispy pork, juicy pineapple, and tangy sauce create a harmonious taste profile that’s perfect for lunchtime. Whether enjoyed with friends, family, or on your own, this classic Chinese recipe will undoubtedly become a favorite.
Beef Chow Fun
Beef Chow Fun is a Cantonese favorite that features tender slices of beef, wide rice noodles, and crisp bean sprouts stir-fried in a savory soy-based sauce. Known for its smoky, “wok hei” (wok aroma), this dish is a must-try for fans of stir-fried noodles. It’s a quick and fulfilling lunch option that brings together simplicity and bold flavors in one satisfying plate.
Ingredients:
- 1 lb beef sirloin, thinly sliced
- 1 package fresh flat rice noodles (hor fun)
- 1 cup bean sprouts
- 1/2 cup green onions, sliced
- 2 tbsp soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1 tsp cornstarch
- 1 tbsp vegetable oil
- 1 tsp garlic, minced
- Salt and pepper to taste
Instructions:
- Marinate the Beef: In a bowl, mix the beef slices with cornstarch, 1 tbsp soy sauce, and a pinch of pepper. Let it marinate for 15 minutes.
- Prepare the Noodles: Gently separate the rice noodles to prevent clumping. If refrigerated, warm them slightly to loosen.
- Stir-Fry the Beef: Heat oil in a wok over high heat. Add the beef and stir-fry until just cooked, about 2-3 minutes. Remove and set aside.
- Cook the Vegetables: Add garlic to the wok, then toss in the bean sprouts and green onions. Stir-fry for 1 minute.
- Combine Noodles and Sauce: Add the noodles to the wok, followed by the remaining soy sauce, dark soy sauce, oyster sauce, and sugar. Toss to coat evenly.
- Finish the Dish: Return the beef to the wok and toss everything together for 2-3 minutes until heated through.
- Serve: Plate and serve immediately for the best flavor.
Beef Chow Fun is a quintessential comfort food that’s flavorful, hearty, and satisfying. The combination of tender beef, chewy rice noodles, and savory sauce creates a perfect bite every time. Its simplicity and authenticity make it an excellent choice for a quick lunch or a dish to impress guests.
Kung Pao Chicken
Kung Pao Chicken is a classic Sichuan dish featuring stir-fried chicken, peanuts, and vegetables in a spicy, savory sauce. Known for its balance of heat and tanginess, this dish is perfect for those who enjoy bold flavors. The peanuts add a delightful crunch, while the sauce ties everything together for a satisfying meal that’s both wholesome and exciting.
Ingredients:
- 1 lb chicken breast, diced
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp cornstarch
- 1/2 cup roasted peanuts
- 1/2 cup diced bell peppers
- 1/2 cup diced zucchini
- 2-3 dried red chilies
- 1 tsp Sichuan peppercorns
- 1 tbsp garlic, minced
- 1 tsp ginger, minced
- 2 tbsp hoisin sauce
- 1 tsp sugar
- 1 tbsp vegetable oil
- Cooked rice (for serving)
Instructions:
- Marinate the Chicken: Mix the chicken with soy sauce, rice vinegar, and cornstarch. Set aside for 15 minutes.
- Prepare the Sauce: In a small bowl, combine hoisin sauce and sugar with 2 tablespoons of water.
- Stir-Fry the Chicken: Heat oil in a wok over medium heat. Add the chicken and cook until lightly browned. Remove and set aside.
- Build the Flavor: In the same wok, add dried chilies, Sichuan peppercorns, garlic, and ginger. Stir-fry until aromatic.
- Cook the Vegetables: Add bell peppers and zucchini. Stir-fry for 3-4 minutes until slightly tender.
- Combine Everything: Return the chicken to the wok and pour in the sauce. Toss well, then add the roasted peanuts. Cook for another 2 minutes.
- Serve: Plate the Kung Pao Chicken over rice and enjoy.
Kung Pao Chicken is a perfect lunch option for those who crave spicy and tangy flavors. The peanuts add a nutty crunch, and the sauce offers just the right amount of heat to keep you coming back for more. This dish is a fantastic way to explore the bold flavors of Sichuan cuisine while enjoying a wholesome, protein-packed meal.
Chop Suey
Chop Suey is a classic Chinese-American dish that combines a variety of vegetables, meat, and a savory sauce, all stir-fried together to create a satisfying and well-rounded meal. It’s highly customizable based on your preferred protein and vegetables, making it a versatile option for any lunch. With its crunchy vegetables, tender meat, and flavorful sauce, Chop Suey offers a perfect balance of textures and taste.
Ingredients:
- 1 lb chicken breast, thinly sliced
- 1 cup celery, sliced
- 1 cup bell peppers, sliced
- 1 cup mushrooms, sliced
- 1/2 cup onion, chopped
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp cornstarch
- 1/2 cup chicken broth
- 1/4 cup water
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Cooked rice (for serving)
Instructions:
- Prepare the Chicken: In a bowl, mix the chicken slices with 1 tablespoon soy sauce, cornstarch, and a pinch of salt and pepper. Let it marinate for 10-15 minutes.
- Stir-Fry the Vegetables: Heat oil in a large skillet or wok over medium-high heat. Add garlic, onion, and celery. Stir-fry for about 2 minutes.
- Add the Chicken: Add the marinated chicken and stir-fry until it turns golden brown.
- Cook the Remaining Vegetables: Add bell peppers, mushrooms, and any other vegetables of your choice. Stir-fry for 3-4 minutes until the vegetables are tender but still crisp.
- Make the Sauce: In a small bowl, combine the remaining soy sauce, oyster sauce, chicken broth, and water. Pour the sauce over the stir-fried ingredients and bring to a simmer.
- Thicken the Sauce: In a separate bowl, mix the cornstarch with a little water to form a slurry, then add it to the pan. Stir until the sauce thickens.
- Serve: Serve the Chop Suey hot over steamed rice.
Chop Suey is a fantastic dish that provides both flavor and nutrition. The combination of fresh vegetables, tender chicken, and savory sauce creates a satisfying and healthy lunch. It’s a customizable dish, so feel free to swap in your favorite vegetables or proteins, making it a great way to clear out your fridge while still enjoying a delicious, flavorful meal.
Szechuan Beef
Szechuan Beef is a fiery and flavorful Chinese dish known for its bold, spicy flavors. The tender beef is stir-fried with Szechuan peppercorns, dried chilies, and a savory, spicy sauce that delivers a satisfying heat. With its signature numbing spice from the peppercorns and the heat from the chilies, this dish is perfect for those who love bold and spicy food. It’s a great option for lunch, especially when paired with steamed rice to balance the heat.
Ingredients:
- 1 lb flank steak, thinly sliced against the grain
- 2 tbsp soy sauce
- 1 tbsp rice wine or dry sherry
- 2 tbsp cornstarch
- 1 tbsp vegetable oil
- 2 tbsp Szechuan peppercorns
- 3-4 dried red chilies
- 2 tbsp garlic, minced
- 1 tbsp ginger, minced
- 1/4 cup soy sauce
- 2 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tbsp sugar
- 1/4 cup water
- Cooked rice (for serving)
Instructions:
- Marinate the Beef: In a bowl, mix the beef with soy sauce, rice wine, and cornstarch. Let it marinate for about 15-20 minutes.
- Prepare the Sauce: In a small bowl, combine soy sauce, hoisin sauce, rice vinegar, sugar, and water. Set it aside.
- Stir-Fry the Beef: Heat oil in a wok over high heat. Add the beef and stir-fry for 2-3 minutes until it’s browned and just cooked through. Remove the beef and set it aside.
- Cook the Aromatics: In the same wok, add the Szechuan peppercorns and dried chilies. Stir-fry for 30 seconds until fragrant, then add garlic and ginger, cooking for another minute.
- Combine Everything: Return the beef to the wok and pour in the sauce. Toss everything together for 2-3 minutes until the sauce thickens and coats the beef.
- Serve: Serve the Szechuan Beef hot with steamed rice for a flavorful, spicy lunch.
Szechuan Beef is a perfect dish for those who enjoy spicy, bold flavors. The Szechuan peppercorns provide a unique numbing heat that pairs perfectly with the fiery dried chilies, creating a complex and satisfying flavor profile. This dish, when served with steamed rice, offers a balanced, spicy lunch that will warm you up and keep you coming back for more.
Chinese Egg Drop Soup
Chinese Egg Drop Soup is a simple yet flavorful soup that is perfect for a light lunch. Made with just a few ingredients, it features silky smooth egg ribbons in a warm, savory broth. This soup is light, comforting, and easy to prepare, making it an excellent option when you need a quick and satisfying meal. It’s also a great starter to accompany a larger Chinese meal.
Ingredients:
- 4 cups chicken broth
- 2 large eggs, beaten
- 1 tbsp cornstarch
- 1 tbsp soy sauce
- 1/4 tsp white pepper
- 1/4 tsp sesame oil
- 1/4 cup green onions, sliced
- Salt to taste
Instructions:
- Prepare the Broth: In a medium pot, bring the chicken broth to a boil over medium-high heat. Add soy sauce, white pepper, and sesame oil to the broth.
- Thicken the Soup: Mix the cornstarch with a little water to form a slurry. Slowly add this to the broth while stirring to thicken the soup.
- Make the Egg Ribbons: Once the broth is simmering, reduce the heat to low. Slowly drizzle the beaten eggs into the broth, stirring gently in one direction to create smooth egg ribbons.
- Finish the Soup: Stir the soup gently and let it cook for another minute until the eggs are fully set. Taste and adjust the seasoning with salt if necessary.
- Serve: Ladle the soup into bowls and garnish with sliced green onions.
Chinese Egg Drop Soup is a comforting and quick dish that never fails to satisfy. Its smooth texture and delicate flavors make it a perfect choice for a light lunch or a warm starter. With just a few ingredients, this simple soup is both nourishing and flavorful, making it an ideal go-to meal when you’re short on time but craving something delicious.
Kung Pao Chicken
Kung Pao Chicken is a bold and flavorful Chinese dish known for its balance of sweet, salty, and spicy elements. This stir-fried dish features tender chicken, crunchy peanuts, and vegetables, all tossed in a savory sauce made with soy sauce, vinegar, and a hint of sugar. The inclusion of dried chilies and Szechuan peppercorns provides a delightful heat and numbing sensation, making it a beloved dish for spice lovers. It’s quick to prepare and can be served over steamed rice for a filling and satisfying lunch.
Ingredients:
- 1 lb chicken breast, cubed
- 1/2 cup unsalted roasted peanuts
- 1/2 cup bell peppers, diced
- 1/2 cup onion, diced
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp hoisin sauce
- 2 tbsp sugar
- 1 tbsp cornstarch
- 2 tbsp vegetable oil
- 4-5 dried red chilies
- 1 tbsp Szechuan peppercorns
- 2 cloves garlic, minced
- 1-inch piece of ginger, minced
- Cooked rice (for serving)
Instructions:
- Prepare the Sauce: In a small bowl, mix soy sauce, rice vinegar, hoisin sauce, sugar, and cornstarch. Set aside.
- Cook the Chicken: Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove from the pan and set aside.
- Stir-Fry Aromatics: In the same pan, add the remaining oil. Toss in the dried chilies and Szechuan peppercorns, stir-frying for 30 seconds until fragrant. Add garlic and ginger and cook for another minute.
- Cook the Vegetables: Add the bell peppers and onions to the wok and stir-fry for 2-3 minutes until slightly tender.
- Combine: Return the chicken to the pan along with the peanuts. Pour in the sauce and stir everything together, cooking for another 2-3 minutes until the sauce thickens and everything is well coated.
- Serve: Serve the Kung Pao Chicken hot over steamed rice.
Kung Pao Chicken is a perfect blend of sweet, savory, and spicy flavors, offering a satisfying and dynamic lunch. The crunch of peanuts, the numbing heat from the Szechuan peppercorns, and the sweetness of the sauce come together to create an irresistible dish. It’s easy to make, full of flavor, and a great option for anyone craving something hearty and spicy.
Hot and Sour Soup
Hot and Sour Soup is a comforting and tangy dish that combines a rich, flavorful broth with a spicy kick and a delicate sourness. It typically includes ingredients like mushrooms, tofu, and bamboo shoots, creating a balanced texture. The heat comes from white pepper and chili paste, while the sourness is achieved with vinegar. It’s a well-loved Chinese soup, perfect for lunch, especially if you’re looking for something light yet satisfying. This soup also has a warm, soothing quality that makes it ideal for any time of the day.
Ingredients:
- 4 cups chicken or vegetable broth
- 1 cup mushrooms, sliced
- 1/2 cup bamboo shoots, sliced
- 1/2 cup tofu, cubed
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp white pepper
- 1 tbsp chili paste
- 1 tbsp cornstarch (mixed with 1 tbsp water)
- 1 egg, beaten
- 1 tbsp sesame oil
- 2 green onions, chopped (for garnish)
Instructions:
- Prepare the Broth: In a large pot, bring the broth to a boil over medium-high heat. Add soy sauce, rice vinegar, white pepper, and chili paste to the broth. Stir well.
- Add Vegetables and Tofu: Add the mushrooms, bamboo shoots, and tofu to the pot. Let it simmer for about 5-7 minutes until the vegetables are tender.
- Thicken the Soup: In a small bowl, mix cornstarch with water to create a slurry. Slowly add it to the soup while stirring, allowing the soup to thicken slightly.
- Add the Egg: Slowly drizzle the beaten egg into the soup while stirring gently to create silky egg ribbons.
- Finish the Soup: Drizzle in sesame oil and stir. Taste the soup and adjust the seasoning, adding more vinegar or chili paste for extra heat or sourness.
- Serve: Ladle the soup into bowls and garnish with chopped green onions.
Hot and Sour Soup is an iconic Chinese dish that balances heat and acidity with rich umami flavors. The soup’s satisfying texture, thanks to tofu, mushrooms, and bamboo shoots, makes it both filling and comforting. It’s a quick and easy lunch option that is both warming and refreshing, with a depth of flavor that keeps you coming back for more. It’s perfect for anyone who loves a bit of spice and tang.
Beef and Broccoli Stir-Fry
Beef and Broccoli Stir-Fry is a classic Chinese-American dish known for its savory flavor, tender beef, and vibrant green broccoli. The beef is marinated and stir-fried in a savory sauce made with soy sauce, oyster sauce, and garlic, while the broccoli adds a fresh, crunchy texture. This dish is simple, quick, and nutritious, making it an excellent choice for a balanced lunch. It’s delicious on its own or served over steamed rice for a complete meal.
Ingredients:
- 1 lb flank steak, thinly sliced against the grain
- 2 cups broccoli florets
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp rice vinegar
- 1 tbsp cornstarch
- 1 tbsp vegetable oil
- 2 cloves garlic, minced
- 1-inch piece of ginger, minced
- 1/4 cup water
- Cooked rice (for serving)
Instructions:
- Marinate the Beef: In a bowl, combine the beef with 2 tablespoons soy sauce, 1 tablespoon oyster sauce, and cornstarch. Let it marinate for 15-20 minutes.
- Blanch the Broccoli: While the beef is marinating, bring a pot of water to a boil. Add the broccoli florets and blanch them for 2-3 minutes until tender but still bright green. Drain and set aside.
- Stir-Fry the Beef: Heat vegetable oil in a wok or skillet over medium-high heat. Add the marinated beef and stir-fry for 3-4 minutes until browned and cooked through. Remove from the pan and set aside.
- Cook the Aromatics: In the same pan, add garlic and ginger. Stir-fry for 30 seconds until fragrant.
- Combine the Ingredients: Return the beef to the pan, followed by the broccoli. Add the remaining soy sauce, rice vinegar, and water. Stir everything together for 2-3 minutes, allowing the flavors to combine.
- Serve: Serve the Beef and Broccoli hot over steamed rice.
Beef and Broccoli Stir-Fry is a flavorful and nutritious dish that offers a perfect combination of tender beef and crisp broccoli. The savory sauce adds depth to the dish, making it a favorite among Chinese food lovers. It’s quick to make, satisfying, and can easily be adjusted to suit your preferences. A great go-to for a fulfilling and healthy lunch.
General Tso’s Chicken
General Tso’s Chicken is a popular Chinese-American dish that is both sweet and savory, with a mild heat that makes it irresistible. The dish features crispy, battered chicken chunks coated in a thick, glossy sauce made from soy sauce, ginger, garlic, sugar, and a touch of chili. The balance of flavors, along with the texture of the chicken, makes it a crowd-pleaser. This dish can be paired with steamed rice to make a complete and satisfying lunch.
Ingredients:
- 1 lb chicken breast, cut into bite-sized pieces
- 1/2 cup cornstarch
- 2 tbsp all-purpose flour
- 1 egg, beaten
- 1/4 cup vegetable oil (for frying)
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1 tbsp hoisin sauce
- 2 cloves garlic, minced
- 1-inch piece of ginger, minced
- 2-3 dried red chilies (optional)
- 1 tbsp sesame oil
- Green onions, chopped (for garnish)
Instructions:
- Prepare the Chicken: In a bowl, combine the cornstarch, flour, and a pinch of salt. Dip the chicken pieces in the beaten egg, then coat them in the cornstarch mixture.
- Fry the Chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Fry the chicken pieces in batches until golden and crispy, about 4-5 minutes. Remove and drain on paper towels.
- Make the Sauce: In a small bowl, whisk together soy sauce, rice vinegar, sugar, hoisin sauce, and sesame oil. Set aside.
- Stir-Fry the Aromatics: In the same pan, add a bit more oil if necessary and sauté garlic, ginger, and dried chilies for 1-2 minutes until fragrant.
- Combine the Chicken and Sauce: Add the fried chicken back to the pan and pour in the sauce. Stir well to coat the chicken in the sauce and cook for an additional 2-3 minutes, allowing the sauce to thicken.
- Serve: Garnish with chopped green onions and serve hot with steamed rice.
General Tso’s Chicken is a sweet and savory dish that’s crispy on the outside and tender on the inside. The balanced flavors of the sauce paired with the crispy chicken create a satisfying and flavorful lunch option. While this dish can be a bit indulgent, it is perfect for those craving a hearty and flavorful Chinese-American meal. It’s also relatively easy to prepare, making it a great choice for busy lunch hours.
Chicken Fried Rice
Chicken Fried Rice is a classic Chinese dish that combines leftover rice with chicken, vegetables, and a savory sauce to create a flavorful and filling meal. It’s quick, easy, and an excellent way to use up any leftover rice you may have from a previous meal. The dish is often cooked in a wok, where the rice gets lightly fried and coated in soy sauce, garlic, and ginger for a satisfying lunch. Add your favorite vegetables or adjust the seasoning to make it your own.
Ingredients:
- 2 cups cooked rice (preferably cold)
- 1 lb chicken breast, diced
- 1/2 cup peas and carrots (frozen or fresh)
- 2 eggs, beaten
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1-inch piece of ginger, minced
- 2 green onions, chopped
- 1 tbsp vegetable oil (for cooking)
Instructions:
- Cook the Chicken: In a large pan or wok, heat 1 tablespoon of vegetable oil over medium heat. Add the diced chicken and cook for 4-5 minutes until browned and cooked through. Remove from the pan and set aside.
- Scramble the Eggs: In the same pan, add the beaten eggs and cook, stirring frequently, until scrambled. Remove and set aside with the chicken.
- Stir-Fry the Vegetables: Add a little more oil to the pan if needed. Sauté garlic, ginger, peas, and carrots for 2-3 minutes until fragrant and slightly tender.
- Add the Rice: Add the cold rice to the pan, breaking up any clumps. Stir-fry for 2-3 minutes until heated through.
- Combine the Ingredients: Return the cooked chicken and scrambled eggs to the pan. Add soy sauce, oyster sauce, and sesame oil. Stir everything together and cook for another 2-3 minutes.
- Serve: Garnish with chopped green onions and serve hot.
Chicken Fried Rice is a versatile and satisfying dish, ideal for lunch. The savory chicken, tender vegetables, and aromatic rice come together in perfect harmony. It’s a great way to use leftover rice and is customizable to suit your taste, whether you want more veggies or extra soy sauce. This quick and easy recipe can be prepared in less than 30 minutes, making it a great option for a fast and flavorful meal.
Sweet and Sour Pork
Sweet and Sour Pork is a beloved dish in Chinese cuisine, characterized by its vibrant combination of sweet and tangy flavors. Tender chunks of pork are battered and fried until crispy, then tossed in a delicious sauce made with vinegar, sugar, ketchup, and soy sauce. The sauce gives the pork a glossy finish, while bell peppers, onions, and pineapple add freshness and crunch. This dish is typically served with rice, making it a complete and satisfying meal for lunch.
Ingredients:
- 1 lb pork tenderloin, cut into bite-sized cubes
- 1/2 cup cornstarch
- 1 egg, beaten
- 1/4 cup vegetable oil (for frying)
- 1/2 cup bell peppers, diced
- 1/2 cup onion, diced
- 1/2 cup pineapple chunks (canned or fresh)
- 3 tbsp ketchup
- 2 tbsp rice vinegar
- 1 tbsp soy sauce
- 1/4 cup sugar
- 1 tbsp sesame oil
Instructions:
- Prepare the Pork: In a bowl, mix cornstarch with a pinch of salt. Dip the pork cubes in the beaten egg, then coat them in the cornstarch mixture.
- Fry the Pork: Heat vegetable oil in a large pan over medium-high heat. Fry the pork cubes in batches until golden brown and crispy, about 4-5 minutes per batch. Remove and set aside.
- Make the Sauce: In a separate bowl, whisk together ketchup, rice vinegar, soy sauce, sugar, and sesame oil. Set aside.
- Cook the Vegetables: In the same pan, add the bell peppers, onions, and pineapple chunks. Stir-fry for 2-3 minutes until tender and slightly caramelized.
- Combine the Pork and Sauce: Return the fried pork to the pan and pour the sauce over the top. Stir well to coat the pork and vegetables, cooking for another 2-3 minutes until the sauce thickens.
- Serve: Serve the Sweet and Sour Pork hot with steamed rice.
Sweet and Sour Pork is a crowd-pleasing dish that perfectly balances sweet, sour, and savory flavors. The crispy pork combined with the tangy sauce and fresh vegetables creates a satisfying lunch that is both comforting and refreshing. It’s a fun and flavorful dish to enjoy, especially when paired with rice to soak up all the sauce. Whether you’re craving something bold or just in the mood for a classic, this dish delivers on all fronts.
Note: More recipes are coming soon!
