10+ Chinese Food Recipes to Spice Up Your Dinner Tonight

Chinese food recipes open up a whole world of flavors—some bold, some subtle, all honestly pretty fun to make at home. Whether you’re into mild or spicy, there’s something for everyone.

You’ll find dishes here that suit just about any palate. And hey, you might pick up a few simple cooking tricks along the way.

Trying Chinese recipes at home is a great excuse to explore new ingredients and shake up your usual dinner routine. You don’t have to be a pro chef to whip up something flavorful and impressive.

With just a few basic staples and straightforward steps, you can bring a taste of China right into your own kitchen.

1) Kung Pao Chicken

Kung Pao Chicken is famous for its spicy, sweet, and savory mix. Here, you cook up small pieces of chicken with peanuts and dried red chili peppers.

You’ll get a nice balance of heat and crunch in every bite. Making this at home takes about 30 minutes—pretty doable for a busy evening.

The sauce usually calls for soy sauce, vinegar, and a hint of sugar. Marinating the chicken first keeps it tender.

Stir-frying everything quickly helps the flavors stay bright and fresh.

Ingredients

• 1 lb chicken thighs, diced
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sugar
• 3 dried red chili peppers
• 1/2 cup roasted peanuts
• 1 tbsp cornstarch
• 2 cloves garlic, minced
• 1 tsp ginger, minced
• 2 green onions, sliced
• 2 tbsp vegetable oil

Cooking Instructions

1. Marinate chicken with soy sauce and cornstarch for 15 minutes.
2. Heat oil in a pan over medium-high heat (about 350°F/175°C).
3. Stir-fry dried chili peppers until fragrant, then add chicken.
4. Cook chicken until browned and cooked through.
5. Add garlic, ginger, and green onions; stir for 1 minute.
6. Mix vinegar, sugar, and a splash of water; pour into pan.
7. Stir in peanuts and cook for another 2 minutes.
8. Serve hot with rice.

Learn more about making kung pao chicken here.

2) Szechwan Shrimp

Szechwan shrimp brings a bold, spicy kick to your dinner table. You cook shrimp quickly and coat them in a thick sauce made with chili oil, garlic, ginger, and those famous Szechwan peppercorns.

This combo packs a tingly heat that’s lively but not overpowering. Toss in green onions, peppers, and crunchy water chestnuts for extra flavor and crunch.

Serve it over hot rice—it’s simple but feels special. You really don’t need a lot of fancy ingredients to nail that authentic taste.

Ingredients

• 1 pound shrimp, peeled and deveined
• 2 tablespoons chili oil
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 teaspoon Szechwan peppercorns
• 1 bunch green onions, chopped
• 1/2 cup water chestnuts, sliced
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• Salt to taste

Cooking Instructions

1. Toast Szechwan peppercorns in a dry pan until fragrant, then crush them lightly.
2. Heat chili oil in a skillet over medium-high heat.
3. Add garlic, ginger, and green onions, cook for 1 minute.
4. Toss in the shrimp and cook until pink, about 3 minutes.
5. Add water chestnuts, soy sauce, sugar, crushed peppercorns, and salt. Stir well.
6. Cook for another 2 minutes until sauce thickens. Serve over hot rice.

3) Spicy Crispy Beef

Spicy crispy beef is easier to make than you might think. Slice beef into thin strips and fry them until they’re golden and crunchy.

Then, toss the beef in a tangy, spicy sauce for a real kick. The sauce usually mixes chili, garlic, and a touch of sweetness to balance things out.

This one comes together fast and pairs perfectly with steamed rice or noodles. If you want to change it up, try adding ginger or green onions for extra zing.

Ingredients

• 1 lb beef steak, sliced into thin strips
• 2 tbsp cornstarch
• 2 tbsp oil
• 2 cloves garlic, minced
• 1 tsp ginger, minced
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey or sugar
• 1-2 tsp chili paste or sauce

Cooking Instructions

1. Toss beef strips in cornstarch until coated.
2. Heat oil in a pan over medium-high heat (around 350°F/175°C).
3. Fry beef strips until crispy, then remove and set aside.
4. In the same pan, sauté garlic and ginger until fragrant.
5. Add soy sauce, rice vinegar, honey, and chili paste. Stir to combine.
6. Return beef to the pan and toss in the sauce until evenly coated.
7. Serve hot with rice or noodles.

4) Sweet and Sour Pork

Sweet and sour pork is a classic you can pull off at home without much fuss. Crispy pork pieces get coated in a tangy, sticky sauce.

The flavors come from ketchup, vinegar, and brown sugar—simple but so good. You’ll usually double-coat and double-fry the pork for extra crunch.

Bell peppers and onions add color and a little bite. Pineapple chunks? They’re optional, but honestly, they make the whole dish pop.

Making the sauce from scratch is way better than those store-bought packets. Chances are, you already have most of the ingredients in your pantry.

Ingredients

• Pork loin or shoulder, cut into bite-sized pieces
• Cornstarch
• Egg
• Ketchup
• Brown sugar
• Vinegar
• Salt
• Water
• Bell peppers, sliced
• Onion, sliced
• Pineapple chunks (optional)

Cooking Instructions

1. Coat pork pieces in egg, then cornstarch.
2. Fry pork pieces at 350°F (175°C) until golden, then remove and drain.
3. Fry pork again at 375°F (190°C) for extra crispiness, then set aside.
4. Mix ketchup, brown sugar, vinegar, salt, and water to make the sauce.
5. Stir-fry bell peppers and onions until tender.
6. Add sauce and pineapple to the pan, cook until thickened.
7. Toss pork in the sauce until fully coated. Serve hot.

For more tips, check this detailed sweet and sour pork recipe.

5) Taiwanese Three Cup Chicken

Taiwanese Three Cup Chicken is surprisingly straightforward. The name comes from the three equal parts of soy sauce, rice wine, and sesame oil in the sauce.

Those three ingredients come together for a rich, savory flavor that’s honestly pretty comforting. You’ll cook chicken with garlic, ginger, and a big handful of fresh basil leaves.

The basil gives the dish a fresh aroma that really lifts the deep flavors. Serve it hot with steamed rice and you’ve got a meal that feels special but isn’t fussy.

Ingredients

• 1/3 cup soy sauce (low sodium)
• 1/3 cup rice wine
• 1/3 cup sesame oil
• 3 tbsp cane sugar
• 1 pound chicken thighs (cut into pieces)
• 6 cloves garlic (smashed)
• 1 thumb-sized ginger (sliced)
• Fresh basil leaves

Cooking Instructions

1. Heat sesame oil in a pan over medium-high heat.
2. Add garlic and ginger, stir fry for 2 minutes.
3. Add chicken pieces, cook until browned.
4. Pour in soy sauce, rice wine, and sugar.
5. Simmer on low heat for 15 minutes.
6. Stir in basil leaves, cook for 2 more minutes.
7. Serve hot with steamed rice.

6) Hakka Style Rolled Omelette

Hakka style rolled omelette is such a cozy, simple dish. You cook up ground pork with savory seasonings, then wrap it all in a thin egg layer and roll it tight.

The result? A soft, rich omelette that’s perfect as a side or snack. Rolling it takes a little practice, but once you nail it, it looks pretty great sliced up on a plate.

You can tweak the seasoning with more soy sauce or oyster sauce if you want to amp up the flavor. It’s a fun way to do something different with eggs and pork.

Ingredients

• 450 grams (1 lb) ground pork
• 6 eggs
• 1.5 tbsp soy sauce
• 1 tbsp oyster sauce
• 2 tbsp Chinese cooking wine
• 3/4 tsp salt
• Cooking oil

Cooking Instructions

1. Mix pork with soy sauce, oyster sauce, cooking wine, and salt.
2. Cook pork in a pan until browned and set aside.
3. Beat eggs in a bowl.
4. Heat oil in a pan, pour a thin egg layer, and cook until half set.
5. Add cooked pork on top of the egg layer.
6. Carefully roll the omelette while cooking, sealing the edge.
7. Cook gently until fully set and golden.
8. Remove from heat, slice, and serve warm.

Learn more about the Hakka style rolled omelette.

7) Lo Mein Noodles

Lo Mein noodles are a go-to for quick, tasty comfort food. You can use soft egg noodles or even spaghetti in a pinch, tossing in whatever veggies and protein you like.

The sauce? Just soy sauce, sesame oil, and a little sugar. It brings everything together without much fuss.

You can add chicken, beef, shrimp, or keep it vegetarian with mushrooms, bell peppers, and carrots. Stir-frying everything quickly keeps the veggies crisp and the flavors bright.

Honestly, Lo Mein is perfect for busy nights when you want something satisfying without a lot of effort. For a step-by-step guide, check out this 15-minute Lo Mein recipe—it’s a lifesaver.

Ingredients

• 8 oz Lo Mein noodles or spaghetti
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp sugar
• 1 cup sliced mushrooms
• 1 cup sliced bell peppers
• 1 cup shredded carrots
• 1 cup cooked chicken, beef, shrimp, or tofu
• 2 cloves garlic, minced
• 1 tbsp vegetable oil

Cooking Instructions

1. Cook the noodles as the package says. Drain them and set them aside.

2. Heat some vegetable oil in a pan over medium-high heat—around 350°F (175°C).

3. Toss in the garlic and stir for about 30 seconds, just until it smells good.

4. Add your veggies and cook for 3 to 4 minutes, so they stay a bit crisp.

5. Throw in your protein and cook for 2 more minutes.

6. Add the noodles, soy sauce, sesame oil, and sugar. Toss it all together.

7. Cook for another 2 minutes. Serve it hot.

8) Cashew Chicken

Cashew Chicken is just plain delicious and surprisingly easy to whip up at home. You cook little pieces of chicken fast in a bold sauce with crunchy cashews.

Usually, bell peppers and broccoli join the mix—they add color and a nice crunch.

The sauce mixes soy sauce, garlic, and ginger, giving it that savory, slightly sweet kick. It’s a go-to for busy weeknights but still feels like a treat.

There are loads of recipes online, whether you want a saucy stir-fry or something slower like a crockpot version. If you’re curious, here’s a Chinese Cashew Chicken recipe.

Ingredients

• 1 lb (450g) chicken breast, cut into small pieces
• 1 cup cashews
• 1 red bell pepper, chopped
• 1 cup broccoli florets
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 1 tbsp cornstarch
• 1/4 cup water
• 2 tbsp vegetable oil

Cooking Instructions

1. Toss the chicken with cornstarch.

2. Heat oil in a pan over medium-high heat.

3. Cook the chicken until it’s golden and cooked through, about 5–7 minutes.

4. Add garlic and ginger, cooking for one minute.

5. Stir in bell pepper and broccoli, and cook for 3 minutes.

6. Mix soy sauce, oyster sauce, and water, then pour it in.

7. Add the cashews, stir, and cook until the sauce thickens up.

8. Serve it hot with rice or noodles.

9) Mushroom Pepper Steak

Mushroom Pepper Steak is one of those dishes that’s easy to love and even easier to make at home. You get tender beef, fresh mushrooms, and bell peppers all in one pan.

The sauce? Soy sauce, garlic, and a little ginger—simple but packed with flavor.

Start by cooking the beef, then toss in the veggies. Stir it all together until the sauce thickens and coats everything.

Serve it over rice for a meal that’s both filling and quick.

You can always swap out the peppers or mushrooms to suit your mood.

Ingredients:

• 1 pound beef steak (any cut)
• 3 cups sliced mushrooms
• 1-2 bell peppers, sliced
• 6 tablespoons low sodium soy sauce
• 1/2 cup beef broth
• 1 clove garlic, minced
• 1/2 teaspoon fresh ginger, grated

Cooking Instructions:

1. Slice the beef thinly, going against the grain.

2. Heat a large skillet over medium-high heat.

3. Cook the beef until browned, about 4–5 minutes.

4. Add garlic and ginger, cook for 1 minute.

5. Stir in mushrooms and bell peppers, and cook for 3–4 minutes.

6. Pour in soy sauce and beef broth.

7. Let it simmer until the sauce thickens, about 5 minutes.

8. Serve hot over steamed rice.

10) Egg Drop Soup

Egg drop soup is about as comforting as it gets. You get silky egg strands in a clear chicken broth—so simple, but so good.

You can pull this together in just 15 minutes. It’s perfect when you want something warm and satisfying, but don’t feel like fussing.

Just stir beaten eggs gently into hot broth, and you get those delicate ribbons. If you want to bulk it up, toss in some tofu or veggies.

This soup is light, warm, and honestly, it’s easy to tweak however you like.

Ingredients

• 4 cups chicken broth
• 2 large eggs
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• Salt, to taste
• White pepper, to taste
• Green onions, chopped (optional)

Cooking Instructions

1. Bring the chicken broth to a simmer in a pot.

2. In a small bowl, mix cornstarch with cold water until it looks smooth.

3. Pour that cornstarch mixture into the simmering broth and give it a good stir. You’ll notice it thickening up a bit.

4. Crack the eggs into a bowl and beat them well.

5. While gently stirring the hot broth, slowly drizzle in the beaten eggs.

6. Let it cook for about a minute. You’ll see those classic egg ribbons forming—kind of magical, honestly.

7. Sprinkle in salt and white pepper to taste. Green onions are optional, but I think they add a nice touch.

8. Serve it hot, straight from the pot.

If you want to dive deeper, check out this easy egg drop soup recipe.