Takeout Fake-Out: Your Restaurant Favorites, Delivered

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SWEET_SOUR_PORK_6.tif

Food stylist: Jamie Kimm Prop stylist: Marina Malchin

Photo by: Antonis Achilleos

Antonis Achilleos

Even on those nights when it seems like the only quick option for dinner is delivery, think again, because with the help of a well-stocked pantry, you can turn out your favorite takeout orders at home in a hurry — and they're often healthier than the originals. On this morning's all-new episode of The Kitchen, Cooking Channel's Ching-He Huang introduced her take on a Chinese takeout staple, Kung Po Chicken; it's ready to eat in only 20 minutes, and on busy weeknights after school and work, such a timesaver is a welcome addition to your dinner repertoire. For more homemade renditions of your favorite Asian-inspired recipes, read on below to find three classic picks, each a healthy option ready to eat in fewer than 30 minutes.

A lightened-up take on traditional sweet-and-sour dishes, Food Network Magazine's Sweet and Sour Pork (pictured above) is made with lean pork tenderloin, and it's quickly stir-fried instead of being battered and deep-fried, to guarantee crispy, juicy results. Mix up a tangy sauce with balsamic, soy sauce and ketchup to coat the pork, and add snow peas and carrots for freshness and bright color.

Photo by: Antonis Achilleos

Antonis Achilleos

The beauty of fried rice is that it's perhaps the ultimate clean-out-your-refrigerator supper. Carrots and cabbage? That works in fried rice. Peas, edamame and onions? Put those in, too. Food Network Magazine's Shrimp Fried Rice (pictured above) is turned into a meal with the help of the shellfish, and best of all, it can be on the table in just 25 minutes.

CHICKEN_AND_BROCCOLI_STIR_FRY

CHICKEN_AND_BROCCOLI_STIR_FRY

Food Network Kitchen says that if you follow the plan to "marinate the chicken while you prepare the rest of the ingredients," this fuss-free Chicken and Broccoli Stir-Fry takes less than 30 minutes to make. After stir-frying the broccoli, add the ginger-marinated chicken, then saute with a sweet and tangy hoisin sauce and finish with sesame seeds.

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