5 Chinese-American Restaurant Copycats for Takeout Night

Recipe by Food Network Kitchen at Food Network

Publisher total time

1 hr (plus marinating)

Active time

1 hr

Yield

4 servings

Publisher details recorded October 21, 2026. Follow the source recipe for timing notes and current details.

A lettuce-wrap interpretation inspired by P.F. Chang’s.

Ingredients

For The Chicken

• 1 large egg white
• 1 tablespoon cornstarch
• 1 tablespoon Chinese rice wine or dry sherry
• 1 1/2 pounds skinless, boneless chicken breasts, diced

For The Stir-Fry Sauce

• 2 tablespoons oyster sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon Chinese rice wine or dry sherry
• 1 teaspoon toasted sesame oil
• 2 teaspoons cornstarch

For The Noodles

• 2 bundles cellophane noodles
• Peanut oil, for frying

For The Stir-Fry

• 4 tablespoons peanut oil
• 3 cloves garlic, minced
• 1 teaspoon minced peeled ginger
• 1 jalapeno pepper, seeded and minced
• 4 scallions; 2 minced, 2 cut into 1-inch pieces
• Kosher salt
• 1/4 teaspoon sugar
• 1/2 pound shiitake mushrooms, stemmed and diced
• 3/4 cup diced water chestnuts
• Small lettuce leaves, for serving
• Soy sauce, chili paste and/or hot mustard, for serving

Use this as a main with a simple side, or make it the one appetizer. Separate the lettuce and filling work in your plan so assembly does not become the last-minute surprise.

Recipe by Stephanie Manley at CopyKat Recipes

Stephanie Manley’s orange-chicken interpretation.

Ingredients

Chicken

• 1 pound boneless skinless chicken thighs
• 1 egg
• 1 teaspoon salt
• 1 teaspoon ground white pepper
• ½ cup cornstarch
• 1½ cups all-purpose flour
• ¾ cup water
• 1½ tablespoons vegetable oil
• vegetable oil for frying

Sauce

• 1 cup orange juice
• ¼ cup soy sauce
• 1 teaspoon sugar
• 1 teaspoon ground ginger
• ¼ teaspoon ground white pepper
• ½ cup vinegar
• 1 tablespoon cornstarch
• ½ cup sugar
• ½ teaspoon chili flakes in oil
• ½ teaspoon sesame oil

Make this the main and choose one side. Read the separate chicken and sauce requirements before starting, and do not assume another orange-chicken recipe uses the same sauce proportions.

Recipe by Stephanie Manley at CopyKat Recipes

A Panda Express-inspired rice side with its own preparation schedule.

Ingredients

• 2 cups long grain rice
• 2 cups water
• 2 cups vegetable broth
• 1/2 teaspoon salt
• 2 teaspoons vegetable oil
• 2 large eggs whisked
• 1/3 cup frozen peas and carrots
• 2 tablespoons scallions thinly sliced
• 1/2 teaspoon sesame oil

Read the advance rice-preparation notes before treating this as a last-minute side. Plan it as a separate component and keep the recipe’s full quantities handy when cooking.

Recipe by Stephanie Manley at CopyKat Recipes

A Pei Wei-inspired beef dish with a sweet-savory sauce.

Ingredients

• 8 ounces beef tenderloin or skirt steak
• 4 tablespoons cornstarch
• 4 tablespoons vegetable oil
• 1 teaspoon sesame oil
• 1/2 teaspoon fresh grated ginger
• 2 garlic cloves minced
• 1/3 cup soy sauce
• 1/3 cup water
• 1 teaspoon Maggi seasoning
• 1 teaspoon rice wine vinegar
• 1/2 cup brown sugar
• 4 ounces white button mushrooms, stem removed and quartered
• 2 – 3 scallions diced

Beef and mushrooms take this menu in a different direction from orange chicken. Choose it as the main, with rice or noodles beside it, rather than automatically making two sauced proteins at once.