Healthy homemade chinese food recipes?

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  • mangobadango
    mangobadango Posts: 294 Member
    Saving this for later. Hubby and I love Chinese food.
  • gettinthere
    gettinthere Posts: 529 Member
    yum yum yum!! Thanks to you all for sharing!!!
  • Starsighter78
    Starsighter78 Posts: 62 Member
    Bumpity bump bump! :)
  • Cathyvil
    Cathyvil Posts: 230 Member
    I made this a couple weeks ago and it was simply :heart:

    HG's Sweet & Sticky Orange Chicken

    Orange You Glad?

    Even the pickiest eaters have a weakness for the deep-fried, sweetly sauced Chinese-style dish known as orange chicken. But skip the fatty original -- our swap is SO INSANELY GOOD, you may swear off takeout versions forever.

    Ingredients:
    1/4 cup whole-wheat flour
    10 oz. raw boneless skinless chicken breast, cut into bite-sized pieces
    1/8 tsp. each salt and black pepper
    1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
    1/4 cup fat-free chicken broth
    1 tbsp. cornstarch
    1 1/2 tbsp. low-sugar orange marmalade
    1 1/2 tbsp. seasoned rice vinegar
    1 tbsp. Splenda No Calorie Sweetener (granulated)
    1 tbsp. reduced-sodium/lite soy sauce
    1 tsp. chopped garlic
    1 tsp. chopped ginger
    Dash red pepper flakes
    2 tbsp. chopped scallions

    Directions:
    Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.

    Place flour in a wide bowl.

    Place chicken in a large bowl and season with salt and pepper. Top with egg substitute and toss to coat.

    One at a time, shake chicken pieces to remove excess egg and coat with flour. Evenly lay chicken pieces on the baking sheet.

    Bake for 10 minutes, or until chicken is cooked through.

    In a medium bowl, whisk broth with cornstarch until cornstarch has dissolved. Add marmalade, vinegar, sweetener, and soy sauce, and thoroughly whisk.

    Bring a skillet sprayed with nonstick spray to medium heat. Cook and stir garlic and ginger until slightly softened and fragrant, about 1 minute. Add broth mixture and red pepper flakes. Cook and stir until well mixed and slightly thickened, 1 to 2 minutes.

    Remove skillet from heat, add chicken, and toss to coat. Serve topped with scallions and enjoy!

    MAKES 2 SERVINGS

    Serving Size: 1/2 of recipe (about 1 cup)
    Calories: 284
    Fat: 2g
    Sodium: 910mg
    Carbs: 26g
    Fiber: 2g
    Sugars: 8.5g
    Protein: 37g

    PointsPlus® value 7*

    HG Alternative: If made with an equal amount of sugar in place of Splenda, each serving will have 305 calories, 31.5g carbs, and 14.5g sugars (PointsPlus® value 7*).
  • Candi8099
    Candi8099 Posts: 178 Member
    *DROOLS*

    General Tso's!! - Any good/healthy recipes out there? MMMmmmmm
  • ThreesCompanee
    ThreesCompanee Posts: 33
    Baked Egg Rolls

    1 14oz Dole Classic Coleslaw Mix (shredded cabbage and carrots)
    6 oz. boneless, skinless chicken breast, cooked and shredded
    1 cup vegetable broth
    1/4 cup reduced sodium soy sauce
    1 medium onion, chopped
    1 clove garlic, minced
    1 Tbsp. Extra virgin olive oil
    Egg roll wrappers

    Preheat oven to 400 degrees. Line a cookie sheet with foil and spray with cooking spray.

    Heat oil in a large skillet over medium heat; add garlic and onion. Saute for about 2-3 minutes or until onions are translucent. Add coleslaw mix and cook, stirring frequently, for about 3-4 minutes. Do not let it brown, it will have a burnt taste. Add in veggie broth and chicken; reduce heat to low and let simmer until all liquid is gone. Stir in soy sauce. Remove from heat.

    Place the egg roll wrapper so that it looks like a diamond. Add 1/4 cup cabbage mixture to each egg roll, placing it in the middle in between the East and West points leaving some space around the edge. Bring up the South corner and tuck end under filling. Bring the East and West sides towards the middle, they should be just about touching. Then bring the North corner down and wrap it around the egg roll. Place seam side on pan. It's not necessary to seal the edges since you are baking, but you can dip your finger in water and spread it over the seam if you wish. Repeat until you've used all the cabbage mixture (I got 17 out of it).

    Spray egg rolls with cooking spray (this will help them brown up) Bake for about 15-18 minutes or until deep golden brown.

    Makes 17, each serving is 1 each
    Per Serving
    Calories 88, Fat 1, Carbs 14, Fiber 1, Protein 5

    Sweet and Sour Sauce

    1/3 cup white or rice vinegar (Note: rice vinegar gives better results)
    4 tablespoons brown sugar
    1 tablespoon ketchup
    1 teaspoon soy sauce
    2 teaspoons cornstarch mixed with 4 teaspoons water

    Preparation:

    Mix the vinegar, brown sugar, ketchup, and soy sauce together and bring to a boil in a small pot. Mix together the cornstarch and water, add to the other ingredients and stir to thicken.

    (If desired, you can add 1 green pepper, cut into chunks, and pineapple chunks as desired after adding the cornstarch. For a thicker sauce, increase the cornstarch to 4 teaspoons while keeping the water constant.)



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    I am drooling just READING the ingredients!
  • tnshahud
    tnshahud Posts: 163
    Thanks for Sharing, Anyone got one for Honey chicken??? YUMMM my favorite!!! :love:
  • Biancasmommy
    Biancasmommy Posts: 12 Member
    saving for later. Thanks!
  • k_lambert_98
    k_lambert_98 Posts: 23
    :smile:
  • julesg100
    julesg100 Posts: 109 Member
    I made this recipe for Chicken Fried Rice and it was very good.


    http://www.myrecipes.com/recipe/chicken-fried-rice-50400000112433/
  • xokatelynmariexo
    xokatelynmariexo Posts: 84 Member
    we make lettuce wraps a lot. there really isn't a recipe but i cut up chicken breasts into small cubes (i breast was enough for Fi and i. chop yellow onion, green onion, mushrooms, and water chestnuts. I put a little bit of oil in a skillet and cook the chicken. in a bowl i mix soy,sesame oil, rice wine vinegar, garlic, and a little catsup. I mix it together and then add sauce and veggies to the skillet and cook until the veggies are tender. then i just wrap them up in lettuce leaves. they are so yummy and not that bad. Because i don't have an actual recipe, i don't have macros
  • Cathyvil
    Cathyvil Posts: 230 Member
    Here's what I made for dinner tonight ans it's excellent!

    Light Lemon-Sesame Chicken

    Give a citrus twist to chicken tonight and that do it in just 30 minutes. From eatbetteramerica.
    (0 Ratings)
    Member Reviews (0)

    Light Lemon-Sesame Chicken

    PREP TIME
    20 Min
    TOTAL TIME
    30 Min
    SERVINGS 4


    Chicken
    4 boneless, skinless chicken breast halves (about 1 1/4 lb)
    1/4 cup fat-free egg product or 1 egg
    2 tablespoons lemon juice
    1/2 cup Bisquick Heart Smart™ mix
    1/2 teaspoon paprika
    2 tablespoons toasted sesame seed
    1 tablespoon canola or vegetable oil

    Sauce

    1/2 cup chicken broth
    3 tablespoons sugar
    2 tablespoons lemon juice
    2 teaspoons cornstarch
    1 teaspoon grated lemon peel
    2 medium green onions, sliced (2 tablespoons)

    1 Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
    2 In small bowl, beat egg and 2 tablespoons lemon juice with fork or wire whisk. In 1-gallon resealable food-storage plastic bag, place Bisquick® mix, paprika and sesame seed.
    3 Dip chicken into egg mixture, then place in mixture in bag. Shake until chicken breasts are well coated.
    4 In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 6 to 8 minutes, turning once, until chicken is no longer pink in center.
    5 Meanwhile, in 1-quart saucepan, heat all sauce ingredients except onions over medium heat, stirring occasionally, until thickened and bubbly. Spoon sauce over chicken before serving; sprinkle with onions.

    Nutrition Information:
    1 Serving (1 Serving)

    Calories 340
    (Calories from Fat 100),

    Total Fat 11g
    (Saturated Fat 2g,
    Trans Fat 0g),
    Cholesterol 85mg;
    Sodium 400mg;
    Total Carbohydrate 24g
    (Dietary Fiber 1g,
    Sugars 11g),
    Protein 35g;

    Percent Daily Value*:

    Vitamin A 6 %;
    Vitamin C 4 %;
    Calcium 8 %;
    Iron 15 %;

    Exchanges:

    1 Starch;
    0 Fruit;
    1/2 Other Carbohydrate;
    0 Skim Milk;
    0 Low-Fat Milk;
    0 Milk;
    0 Vegetable;
    4 1/2 Very Lean Meat;
    0 Lean Meat;
    0 High-Fat Meat;
    1 1/2 Fat;

    Carbohydrate Choices:

    1 1/2;

    *Percent Daily Values are based on a 2,000 calorie diet.
  • jsaunde77
    jsaunde77 Posts: 13 Member
    People who posted baked egg roll recipes should get trophies for saving humanity. Thank you thank you thank you thank you thank you thank you thank you thank you thank you thank you thank you thank you thank you
  • wvfrog22
    wvfrog22 Posts: 44
    Bump
  • vahine03
    vahine03 Posts: 214 Member
    Bump! Gotta start makin a personal recipe book soon :D
  • jutymo
    jutymo Posts: 162 Member
    Skinnytaste.com:
    Asian turkey meatballs with lime sesame dipping sauce (very good)
    Asian Chicken Lettuce Wraps (one of my favorites)
    Skinny Coconut Shrimp

    JustBento.com:
    Pan fried lemon chicken nuggets
    Bite Sized Teriyaki Chicken bites
    Beef and Bean Sprout Burgers

    Hungrygirl.com:
    Ses-a-Me Chicken

    pointlessmeals.blogspot.com:
    Chicken pot stickers with ginger and green onion dipping sauce

    eatbetteramerica.com:
    Asian Chicken and Ramen Noodles
  • jenaissance
    jenaissance Posts: 302 Member
    i stir fry whatever meat and veg I have on hand in coconut oil, add garlic and ginger, some sesame oil, and serve it over shredded cabbage instead of rice (cabbage cooked to preference, I like it warm but crunchy)
  • cjr312
    cjr312 Posts: 23 Member
    Bump
  • btanton27
    btanton27 Posts: 186 Member
    bump :)
  • SunLove8
    SunLove8 Posts: 693 Member
    YUM!!!
  • manderson27
    manderson27 Posts: 3,510 Member
    Bump for later
  • NeuroticVirgo
    NeuroticVirgo Posts: 3,671 Member
    Lomein & Egg Rolls on my blog here. I tried making it more low sodium, because even if I'm under calories I always gain about 10lbs of water weight after Chinese food.

    http://www.myfitnesspal.com/blog/NeuroticVirgo/view/low-cal-low-sodium-chinese-food-attempt-2-111099

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  • Mompanda4
    Mompanda4 Posts: 869 Member
    Thanks for sharing!
  • lauren128m
    lauren128m Posts: 75
    Allrecipes.com has tons of recipes that I enjoy. The site also includes the nutritional info for each recipe so you know how much calories, sodium, etc are in each serving.

    They also have an iPad app called 'RecipeBook' that can upload recipes from this site, this way you don't have to input the recipes and just use your iPad as a recipe card.
  • klakers3
    klakers3 Posts: 189 Member
    Bump :) Love Chinese and would love to learn to make some dishes at home! :)
  • faithstephenson
    faithstephenson Posts: 280 Member
    I just started making these, and they are wonderful. Enough of the Chinese taste I love, but not anywhere near the levels of actually eating take out. I start w/ 1/3 T EVOO in a nonstick pan. Wash, chop and sautee 1/4 C baby portabello mushrooms, 1 thin slice vidalia onion, and 1 small leaf of bok choy (I'm growing it in my garden right now, and a leaf is only 3-4 inches long). Maybe spinach if you don't have the bok choy. Or chinese cabbage. The bok choy should go in the pan after the onion and mushroom are caramellized. Add about 3 drops of sesame seed oil, 118 g (3/4 C) cooked rice, and 1/2 T oyster flavored sauce. Today for lunch I added 1 oz cut up cooked chicken breast. Once heated through, empty pan onto a Flat Out Multi Grain w/ Flax flatbread. Roll, and eat. I loved it!
  • klakers3
    klakers3 Posts: 189 Member
    I love fried rice, but I know how bad it is so I've been eating Cauliflower fried "rice".

    1 tbsp extra virgin olive oil
    1 tbsp soy sauce (Reduced sodium)
    1 large egg
    1 cup cauliflower, grated
    2 tsps garlic
    1/4 cup chopped scallions
    Directions1.Grate the cauliflower using either the largest holes on a hand grater or with the grating blade in food processor. The results should almost resemble the size of cooked white rice.
    2.Heat oil to cover the bottom of a small skillet on medium-high.
    3.Quickly stir-fry the white of the onions and the garlic. Watch closely so as not to burn.
    4.Add the cauliflower; fry about 4-5 minutes, stirring constantly until it begins to color a bit. Don't overcook or it might get mushy.
    5.Stir in the soy sauce. Push the cauliflower to one side of the pan; pour in the beaten egg.
    6.Lightly scramble the egg briefly then mix into the cauliflower.
    7.Add the green onion tops and toss.


    I added veggies to it, as well as a shredded chicken breast and it was fantastic!

    Interesting idea to use cauliflower instead of rice! Thanks for sharing. :)
  • clairegogogo
    clairegogogo Posts: 215
     mark mark, so many great ideas!! I love Chinese food
  • Selah37
    Selah37 Posts: 32 Member
    How funny, I was craving Chinese today!! Bump!!:happy:
  • DivaDiane
    DivaDiane Posts: 73
    Made this tonight and it was delicious.

    Sesame Beef Stir Fry
    adapted from Cooking Light Magazine

    2 servings, 348 calories each

    1 tablespoon minced ginger
    1 tablespoon minced garlic
    2 tablespoons reduced sodium soy sauce
    1 ½ teaspoons brown sugar
    1 ½ teaspoon crushed red pepper (pretty spicy, reduce if desired)
    1 tablespoon sesame oil
    12 ounces thinly sliced flank or boneless sirloin steak
    8 green onions cut into 1 inch pieces (white and light green parts only)
    1 cup sliced mushrooms
    4 cups bagged baby spinach leaves
    1 tablespoon sesame seeds, toasted

    Combine first 5 ingredients in a small bowl.

    Heat wok or large skillet over high heat. Add oil to pan; swirl to coat. Add beef to pan and cook for 3 minutes or until browned. Remove beef from pan. Add onions and mushrooms; cook for 1 minute. Add soy sauce mixture; cook 1 minute. Return beef to pan; cook 1 minute. Stir in spinach, and cook 30 seconds. Top with sesame seeds.

    Serve with brown rice or whole-wheat orzo pasta.
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