Explore our complete collection of homemade recipes. From hearty main dishes to irresistible desserts, find the perfect inspiration for your next home-cooked meal.
Showing 109-120 of 509 recipes
PF Chang’s-style chicken lettuce wraps with savory ground chicken, water chestnuts, and hoisin-ginger sauce in cool butter lettuce cups—light Asian-American weeknight dinner. Ground chicken cooked to 165°F for food-safe lettuce-cup filling.
Creamy spicy peanut noodles with chili, lime, and crunchy toppings—Thai-inspired Asian-American weeknight bowl that comes together while the pasta boils. Optional cooked shrimp (145°F) or tofu for protein; sauce is pantry-blended and tossed with piping-hot noodles.
Homemade sweet and sour chicken with pineapple, bell peppers, and a bright ketchup-vinegar glaze—American-Chinese takeout tray classic from your skillet. Chicken cooked to 165°F; sauce balanced sweet-tart for weeknight rice bowls.
Fast garlic sesame noodles with a glossy soy-butter-garlic sauce and toasted sesame—15-minute Asian-American pantry noodle bowl for chaotic weeknights. Optional shrimp (145°F) or leftover chicken (165°F) turns it into a full meal.
Savory beef lo mein with tender sliced steak, noodles, and mixed vegetables in a glossy brown sauce—Chinese-American noodle-house dinner made in one wok-style skillet. Beef cooked to at least 145°F; noodles finished steaming hot.
Crispy sesame chicken with a sticky honey-soy glaze and a shower of toasted sesame seeds—lighter-feeling cousin to orange chicken for Asian-American weeknights. Chicken pieces cooked to 165°F before tossing in sauce.
Weeknight Kung Pao chicken with tender cubes, toasted peanuts, celery, and a tangy chili-soy sauce—Sichuan-inspired Asian-American skillet classic. Chicken cooked to 165°F; peanuts added at the end so they stay crunchy.
Colorful vegetable fried rice with eggs, mixed veggies, and sesame—meatless Asian-American weeknight staple using leftover rice. Eggs cooked through; rice tossed until steaming hot (165°F) for a fast vegetarian dinner or side.
Crisp-tender chicken chow mein with pan-fried noodles, cabbage, and savory brown sauce—Chinese-American takeout noodle classic for weeknights. Chicken to 165°F; noodles browned for that lightly crispy edge.
Poke-bowl-style cooked salmon bowls with rice, cucumber, avocado, edamame, and spicy mayo—Hawaiian-American weeknight bowls without raw fish. Salmon roasted or seared to a food-safe 145°F, then cubed over hot rice with crunchy toppings.
Sticky-sweet Mongolian beef with crispy-edged flank steak, ginger, garlic, and green onions—PF Chang’s-style Asian-American skillet dinner over rice. Beef cooked to at least 145°F; sauce reduced until it coats every strip.
Homemade General Tso’s chicken with crispy bite-size pieces and a sweet-savory spicy glaze—Chinese-American takeout icon for busy USA weeknights. Chicken fried or pan-fried to 165°F, then tossed in sauce with dried chiles and broccoli on the side.
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