take out style

A delicious, fun, take-out style dinner made at home, and much healthier too!

Sheet Pan Sticky Ginger Soy Chicken and Broccoli

chicken breasts

broccoli florets

honey

ketchup

tamari or soy sauce

pomegranate juice ((or use orange juice))

garlic, chopped

ginger

chili flakes

jasmine rice,

green onions and pomegranate ((optional))

1. Preheat the oven to 450° F. Line a baking sheet with parchment paper or rub with oil.2. Arrange the chicken and broccoli in the prepared baking dish. 3. In a bowl, whisk together the honey, ketchup, tamari, pomegranate juice, garlic, ginger, and a good pinch of chili flakes. Pour the sauce over the chicken and toss to coat. Bake for 25-30 minutes, until the chicken is cooked through and the sauce is bubbling.5. Turn the oven to broil and broil 3-5 minutes, until the chicken caramelizes on top. WATCH CLOSELY, the broiler works fast. Serve the chicken, broccoli, and sauce over bowls of rice topped with green onions and pomegranate, if desired.

Oven

1. Arrange the chicken and broccoli inside the instant pot bowl. 2. In a bowl, whisk together the honey, ketchup, tamari, pomegranate juice, garlic, ginger, and a good pinch of chili flakes. Pour the sauce over the chicken and toss to coat. Seal the lid and cook on high pressure for 18-20 minutes.3. Once done cooking, release the steam. Serve the chicken, broccoli, and sauce over bowls of rice topped with green onions and pomegranate, if desired.

Instant Pot

A simple sauce, but wow, the flavors are delicious...a fun take-out-style dinner great any night of the week!

20 Minute Honey Garlic Chicken

garlic powder

black pepper and chile flakes

flour flour

extra virgin olive oil

broccoli florets asparagus

sesame seeds,

lemon juice

garlic, grated

chili paste ((gochjang) (gochujang))

green onion

sesame oil

1. Preheat the oven to 450° F. Line a baking sheet with parchment paper or rub with oil.2. On the sheet pan, mix the chicken, garlic powder, pepper, and chile flakes. Add the flour and toss again. Add 2 tablespoons olive oil, tossing to coat. Arrange the chicken to one side of the baking sheet. Add the broccoli/asparagus to the other side. Toss with olive oil, salt, and pepper. Bake for 10-15 minutes until the chicken is cooked through.3. Meanwhile, make the sauce. In a bowl or glass jar, combine all ingredients.4. Remove the vegetables from the sheet pan. Then pour the honey garlic sauce over the chicken and toss the chicken up in the sauce. Bake for another 5 minutes, until the sauce is baked onto the chicken.5. Serve the chicken, vegetables, and honey garlic sauce with green onions and toasted sesame seeds. I love this over rice, but it&#39;s also great as an appetizer too!

Inspired by take-out orange chicken, but with a few more delicious tweaks and all the right flavors!

20 Minute Crispy Orange Garlic Chicken

orange juice

pickled ginger

black pepper and chili flakes

sesame oil ((or olive oil))

chicken

arrowroot powder

salted butter

broccoli

sesame/peanuts

green onions, chopped

1. To make the sauce. Combine all ingredients in a glass jar.2. In a large skillet, combine the oil, chicken, cornstarch, pepper, and chili flakes. Cook over medium heat, breaking up the meat as it cooks until browned, about 5 minutes. Add the butter and garlic. Cook 2 minutes, until the butter browns and the chicken gets crispy.3. Pour over the sauce. Cook until the sauce thickens slightly. Then, add the broccoli. Cook another 2-5 minutes. Remove from the heat.4. Serve the chicken, broccoli, and remaining sauce over bowls of rice. Top with sesame seeds and green onion. Enjoy!

 A delicious and better-than-takeout Chinese Kung Pao Tofu or Gōng bào dòufu! These are crisp pieces of tofu in a deliciously savoury, sticky, sweet, sour sauce with a kick of numbing spice from Szechuan peppercorns and that extra crunch from the peanuts.This is a vegan and vegetarian friendly recipe perfect paired this with rice for a super tasty and satisfying meal!

Kung Pao Tofu (宫爆豆腐)

500 g extra firm tofu

tbsp chinese black vinegar rice vinegar (see notes))

soy sauce

tbsp sugar

tsp chili garlic sauce

tbsp room temperature water

cornstarch (or potato starch)

tsp ginger

garlic (minced)

scallion (sliced (white parts included))

salt

neutral oil (for frying (more or less depending on the size of your pan))

tbsp neutral oil (for pan-frying)

onion

red bell pepper

chiles (optional (see notes))

scallion (chopped (white parts included))

tbsp Shaoxing wine (sub

szechuan pepper (powder or whole peppercorns (see notes))

peanuts

scallions (for garnishing)

rice

Drain excess water out of the tofu. I usually do this by wrapping them with a towel and placing a plate on top of them but you can also opt to use a tofu press.

Tofu

Mix all the sauce ingredients together in a bowl or measuring cup. Set aside.

Sauce

Slice the tofu diagonally into large squares before cutting them in half to form triangles. You can also slice them into 1-inch cubes.

In a large bowl or container, mix in the cornstarch and salt.

Coat each piece of tofu in the cornstarch mixture. If you need more cornstarch to coat the tofu, feel free to add 1 tbsp more.

Coating the Tofu

Heat a large non-stick pan or skillet over high heat. Add in around ¼ cup of oil. Note that this will depend on the size of your pan. But a thin later of oil to cover the surface of the pan is good. Leave the oil to heat up.

Once the oil is hot, add in the coated tofu.

Pan fry the tofu over medium high heat on each side until golden brown and crisp. Ensure that the tofu do not stick to one another in the pan. You may need to fry them in 2-3 batches depending on the size of your frying pan.

Set the tofu aside.

Cooking the Tofu

Peanuts: If you&#039;re using raw/untoasted peanuts, you can quickly dry toast them on the pan until lightly brown and aromatic before cooking the rest of the dish and just set them aside for later.

Whole Szechuan peppercorns: If using whole peppercorns, lightly toast these then remove from the pan before adding the onions and peppers.

You can remove some oil from the same pan and leave 1 tbsp for sautéing.

In the same frying pan over high heat, add in the onions. Sauté until tender over high heat, around 1 minute.

Add in the bell pepper and cook until tender, around 2 minutes.

Turn up the heat. Add in 1 tbsp Shaoxing wine or other rice wine then leave for 30 seconds to 1 minute until it has evaporated.

Add in the szechuan pepper powder then mix well. If using whole peppercorns, I recommend to lightly toast the whole peppercorns then adding it back into the pan when the onions and bell peppers are tender.

Add in the scallions and dried chili (if using) the mix together.

Afterwards, give the sauce good mix again to prevent the starch from sticking to the bottom. Over medium heat, pour in the sauce to the pan. Immediately stir. The sauce will slowly thicken due to the starch.

When the sauce has slightly thickened, add in the crispy tofu pieces and immediately mix to coat.

By this time the sauce will have thickened into a glaze.

Turn off the heat then add in the peanuts.

Sautéing

Mix well and then serve immediately while hot to enjoy the tofu while they’re still a little crisp!

Garnish with some scallions, if desired. Enjoy with some rice.

To Serve

Delicious! I used normal chilli and piri piri, I didnt have the wine but it was still great!

Soooo good. Made it three times this week already and I'm not even kidding. This recipe made me love Szechuan pepper! Thank you for this!

I just used bigger pieces, no problem at all! It's just that the texture is a bit worse for 'chicken'.

I tried it once more. As it is Sunday I had to use some impromptu ingredients (broccoli instead of bell pepper and soft, white tofu instead of firm one). Tasted amazing as well, broccoli really works well with the thick chinese sauces I think (also in Hot Pot). The tofu was definitely worse though. 谢谢

Hey Jessica, I think your website was exactly what I needed! Tried this meal today and it was amazing. Then directly ordered your book :D
The szechuan pepper is definitely a key ingredient, I love that stuff.

Greetings from Germany, keep up the good work.

We've made this three times and it's been a hit every time. We make some minor modifications--adding broccoli, going a little lighter on the oil--but flavor profile from the Chinese vinegar, mirin, and Szechuan powder is amazing. (Just don't accidentally dump all the powder in one part of the pan like I did the first time - it was a while before my mouth recovered :D). Totally worth it to grab those online. 

This is part of our regular dinner rotation now, and we're excited to try even more of your recipes. Thank you so much for sharing!

I’ve had this recipe bookmarked for a while and finally made it today - so delicious!! 

I found it just a bit dry, so I think I would make 1.5x the sauce next time, but other than that it was wonderful!! 

Thank you for making this dish seem so accessible!!

Tried this the other day and my fiancé and I loved it!! Used rice vinegar instead of Shaoxing wine and black peppercorn instead of Szechuan. Thank you for this! Excited to try more of your recipes

Love this recipe! I’ve been making it with a few substitutes for ingredients but I’m slowly building my pantry so I have everything since it’s become a staple for me :) I’m new to cooking with chilis but I like a relatively medium spice level generally speaking. I was wondering if you could recommend a certain type of dried chili? What do you use? Just not sure where to look or if there’s a specific type I should get. Thank you!

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Sheet Pan Sticky Ginger Soy Chicken...

20 Minute Honey Garlic Chicken

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Top 4 take out style recipes from across the web

The most viewed take out style recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sheet Pan Sticky Ginger Soy Chicken...

20 Minute Honey Garlic Chicken

20 Minute Crispy Orange Garlic Chic...

Kung Pao Tofu (宫爆豆腐)

The most viewed take out style recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine