Here's one for sesame chicken: http://iowagirleats.com/2012/10/22/take-out-fake-out-lighter-sesame-chicken/

I made it last night and there's no weird ingredients (except maybe sesame seeds if you don't have them) and it was delicious! DH said it was awesome and he loves ordering out for Chinese food.

I've also made this orange chicken recipe: http://crockpot365.blogspot.com/2009/09/slow-cooker-orange-chicken-recipe.html?m=1

It tasted almost exactly like restaurant orange chicken. It had a good orange flavor and the chicken was very moist. We tried the lemon version and the chicken came out much drier.

We like spicy food, so we added red pepper flakes to both

OP, what kind of cooking skills do you have and what kind of time are you willing to invest? A simple stir fry will be ready before the delivery man could show up, but if you have a teeny bit of time you can do SO much and it tastes so much better.

Okay, I make egg rolls at home but don't exactly have a "recipe." You just have to feel it out.
ground chicken (I use ground pork quite often but obviously OP wouldn't)
napa cabbage, sliced thinly
carrots, shredded finely
other veg as appropriate - maybe chopped water chestnuts, mushrooms, thinly sliced onion...?
garlic, ginger, chiles, salt, cumin, etc. Whatever you want.

Basically stir fry the whole mess and let it cool. Try to keep it kind of "dry" as a super wet filling gets messy. Use a spoon to get some of the liquid out after it's cooled, if necessary.
I like to stir in some hoisin and/or oyster sauce. Never tried it with goguchang... but now that I'm thinking, that would be delicious too.
Heat peanut or canola oil to smoking hot. I like to do this outside on the grill. Roll a small amount of filling onto eggroll wrappers and deep fry. Drain on a baking sheet lined with newspapers. Yum.

These freeze really, really well. Just fry, cool, then freeze on a baking sheet. Once they're solidly frozen you can put them into freezer bags.

Same idea for dumplings, you just use wonton wrappers and steam/panfry them instead. I freeze these BEFORE cooking.

Both of these "recipes" take time initially, but since they make so much you can freeze and have very easy convenient meals/snacks later.

http://www.amazon.com/Land-Plenty-Treasury-Authentic-Sichuan/dp/0393051773

This book is excellent if you want to learn authentic chinese recipes.

You have to have a yearly membership, but I have had a lot of success with the asian recipes from America's Test Kitchen.

OP, I would look for a well reviewed Chinese cookbook on Amazon. I have one that I love (but I couldn't find it listed).

I'm not sure what folks are talking about in terms of tons of ingredients. Many recipes are pretty straightforward. Dumplings would be tough though. If you can find a frozen brand that kosher, I would just keep them in the freezer.

FYI, to the PP who mentioned take out---making it at home is MUCH healthier than take out. The sodium alone!

Sunny Anderson has a recipe for General Tsao chicken (she calls it Airman Anderson's chicken). It's great. Not easy to make, but worth it. Do her rice with it too. FYI, it's really spicy, so you might want to adjust.

Mark Bittman has some good basic chinese food recipes, like chicken and broccoli and fried rice, which do not require a ton of ingredients.

Here is a great General Tso's Chicken recipe from Cook's Illustrated

Reduced-Fat General Tso's Chicken
December/January 2013
WHY THIS RECIPE WORKS:
General Tso’s chicken is a Chinese takeout staple, but after being battered, deep-fried, and coated in a sugary sauce, it’s hardly a healthy choice. To make a satisfying but lower-fat version at home, we start with boneless, skinless chicken breasts. Crushed cornflakes give the coating a crunchy texture that can stand up to the sauce, and baking instead of frying saves calories. We replace most of the sugary hoisin sauce with doctored-up, cornstarch-thickened soy sauce, adding balsamic vinegar and apricot jam for controlled sweetness and garlic, ginger, and red pepper flakes for a final hit of flavor.

Serves 4
Total time:

Serve over rice.

INGREDIENTS

[youtube]CHICKEN
 Vegetable oil spray
5cups (5 ounces) cornflakes
1/4cup all-purpose flour
3 large egg whites
1 1/2pounds boneless, skinless chicken breasts, trimmed and cut into 1-inch pieces

SAUCE
1 2/3cups water
1/3cup soy sauce
1/4cup apricot jam
3tablespoons hoisin sauce
2tablespoons cornstarch
1tablespoon balsamic vinegar
2teaspoons canola oil
4 garlic cloves, minced
1tablespoon grated fresh ginger
1/4teaspoon red pepper flakes

INSTRUCTIONS
1. FOR THE CHICKEN: Adjust oven rack to upper-middle position and heat oven to 475 degrees. Set wire rack inside rimmed baking sheet and spray with oil spray. Process cornflakes in food processor until finely ground, about 10 seconds. Place flour in shallow dish. Whisk egg whites in second shallow dish until foamy. Place cornflake crumbs in third shallow dish.

2. Pat chicken dry with paper towels. Dredge chicken in flour; dunk in egg whites; then coat with cornflake crumbs, pressing to adhere. Transfer to prepared wire rack. Spray chicken lightly with oil spray. Bake until chicken is cooked through and coating is brown and crisp, 12 to 15 minutes.

3. FOR THE SAUCE: While chicken cooks, whisk water, soy sauce, jam, hoisin, cornstarch, and vinegar together in bowl. Heat oil in 12-inch skillet over medium heat until shimmering. Add garlic, ginger, and pepper flakes and cook until fragrant, about 1 minute. Whisk in soy mixture, bring to simmer, and cook until thickened, about 2 minutes. Remove from heat, cover, and keep warm.

4. When chicken is cooked, return sauce to simmer over medium-low heat. Add cooked chicken and toss to coat.

I find Chinese Food is really hard to cook and has tons of ingredients.

Thai food, on the other hand, has some similar flavors and is much easier and accessible. Try it!

I love the cookbook "Quick and Easy Chinese Cooking." Check it out at your library.

I just do

fresh grated ginger and garlic,
fry that with the stirfried meat or fried tempeh, then
add a cup or two of beef or vegetable broth with about 3 tablespoons of corn starch whisked in it
add about 3-4 tablespoons of soy sauce
let it simmer a bit with defrosted veggies

voila. <blank> with vegetables and brown sauce.

Anonymous wrote:Ummm. This is the most common food delivery. Why don't you order it?

I keep kosher. Only one kosher chinese restaurant and they dont deliver to my area.

Anonymous wrote:Ummm. This is the most common food delivery. Why don't you order it?

+1
Honestly, if you don't cook Asian food often, the money you spend buying all the ingredients to make it will be triple the cost of delivery.

Ummm. This is the most common food delivery. Why don't you order it?

I love chinese but rarely order out. Anyone have some great recipes for beef and broccoli? Sesame chicken? Moo shu? Dumplings?

Thanks!