Takeout Fake-Out: Your Restaurant Favorites, Delivered
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.
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.
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.