Asian Recipes That Are Easier Than Ordering Takeout
Many consumers have a favorite go-to Asian restaurant, but even beginner home chefs can master the flavorful dishes at home, making a dinner that is both cheaper and healthier than the take-out alternative. As long as you have the right ingredients on hand (soy sauce, rice vinegar, curry paste, coconut milk, fish sauce), you can cook Asian dishes right from your own kitchen. The best part? You’ll be surprised to find how easily your favorite Asian flavors can come together, and after long, you may never frequent your go-to Asian establishment again. Try your hand at the popular cuisine via one of these seven recipes that breaks down the steps for you.
1. Thai Green Curry with Shrimp
If curry is your Asian dish of choice, try this recipe from Cooking Light. Shrimp is the protein of choice in this Thai green curry, and kale and green curry paste work together to give the dish a spicy kick and healthful flavor. This lunch or dinner can come together in 20 minutes or less, and it’s low in calories and high in protein, fiber, and healthy fats.
- 6 ounces dried rice noodles
- 2 teaspoons olive oil
- ⅓ cup chopped green onions
- 1 tablespoon chopped fresh garlic
- 1 tablespoon chopped fresh ginger
- 2 tablespoons Thai green curry paste
- 1¼ cups matchstick-cut carrots
- ½ cup unsalted chicken stock
- 1 can light coconut milk
- 6 cups packed chopped Lacinato kale
- ¼ teaspoon kosher salt
- 1 pound peeled and deveined medium shrimp
- ¼ cup chopped fresh cilantro
- 1 teaspoon grated lime rind
- 1½ teaspoons fresh lime juice
See recipe directions at Cooking Light.
2. Chicken and Broccoli Stir Fry
Chicken and broccoli is one of the most popular dishes to order at Asian restaurants, and now this recipe from Martha Stewart helps you master the dish at home. Grab your soy sauce, oyster sauce, sesame oil, and get going. This dish is surprisingly simple to make, and it easily comes together in a wok or large skillet, requiring no use of the oven. Once you make your soy sauce mixture, all you have left to do is brown your chicken with ginger, broccoli, and scallions.
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 1 teaspoon toasted sesame oil
- 2 tablespoons vegetable oil
- 1 pound boneless, skinless chicken thighs, cut into ½-inch strips
- 3 tablespoons minced peeled fresh ginger
- 2 cloves garlic, minced
- 2 scallions, thinly sliced
- 1 bunch broccoli, cut into small florets, stalks peeled and thinly sliced 1
- Cooked white rice, for serving
See recipe directions at Martha Stewart.
3. Fried Rice
Easy fried rice, anyone? Not many people can resist this, and this formula from The Recipe Critic is even meat-free. Too many consumers waste money on fried rice when it is so simple to make, and The Recipe Critic shows us how. You only need a handful of ingredients and day-old rice works best. This fried rice can serve as an accompaniment to dinner, or you can throw in some protein and make it the star of the show.
- 3 cups cooked rice
- 2 tablespoons sesame oil
- 1 small white onion, chopped
- 1 cup frozen peas and carrots, thawed
- 2 to 3 tablespoons soy sauce
- 2 eggs, lightly beaten
- 2 tablespoons chopped green onions
See recipe directions at The Recipe Critic.
4. Thai Steak Salad
If you’re looking to go lighter and need some greens and iron in your life, try this Thai steak salad from Fine Cooking. You still get your red meat and Asian food fix, but you are eating healthy, too, and this is no dry bed of lettuce we’re talking about. The Thai steak salad is full of flavor thanks to a bold homemade sauce, flank steak, mango, red onion, and fresh cilantro. This dish can serve as a refreshing lunch or light dinner, and it promises to satisfy and satiate you.
- ⅓ cup fresh lime juice (from 3 medium limes)
- 2 tablespoons minced jalapeño
- 1½ tablespoons packed dark brown sugar
- 2 teaspoons fish sauce
- 2 teaspoons minced garlic
- 2 teaspoons minced fresh ginger
- 3 tablespoons canola oil; more for the grill
- 2 tablespoons Asian sesame oil
- 1 pound flank steak, cut in half lengthwise
- Kosher salt and freshly ground black pepper
- 1 ripe mango, cut into medium dice
- ½ small red onion, thinly sliced
- 10 ounces romaine lettuce, sliced crosswise 1-inch thick
- 3 tablespoons chopped fresh cilantro
See recipe directions at Fine Cooking.
5. Pad Thai
- 6 ounces dried wide rice noodles
- 2 tablespoons peanut oil or canola oil, divided
- 3 cloves garlic, minced
- 2 large eggs, lightly beaten
- 8 ounces small shrimp, peeled and deveined
- 4 cups mung bean sprouts
- ½ cup sliced scallion greens
- ¼ cup rice vinegar
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- ½ teaspoon crushed red pepper
- Chopped dry-roasted peanuts
- Lime wedges
See recipe directions at Eating Well.
6. Teriyaki Salmon Rice Bowl
- 1½ tablespoons extra-virgin olive oil, divided
- 1 red bell pepper, thinly sliced
- 4 salmon fillets
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup lower-sodium teriyaki sauce, divided
- 2 pouches precooked brown rice
- 2 green onions, sliced
See recipe directions at Cooking Light.
7. Chicken and Cashews in Lettuce Wraps
This last recipe found on Real Simple goes easy on both your wallet and your waistline. Lettuce wraps are carb-free yet surprisingly filling, and in this case, they serve as the vehicle for a mixture of well-dressed chicken, water chestnuts, and cashews. These chicken and cashew lettuce wraps can serve as the perfect lunch or light dinner, and they’ll help you get your Asian food fix without devastating your food fund or your diet.
- 3 tablespoons low-sodium soy sauce
- 3 tablespoons honey
- 2 tablespoons canola oil
- 1½ pounds boneless, skinless chicken breasts, cut into ¾-inch pieces
- black pepper
- 2 cloves garlic, finely chopped
- 1 tablespoon grated ginger
- 1 bunch scallions, trimmed and sliced
- 1 (8-ounce) can sliced water chestnuts, drained
- ¼ cup roasted unsalted cashews
- 1 small head Boston or Bibb lettuce, leaves separated
See recipe directions at Real Simple.