4 Recipes for Easy Low-sodium Chinese Takeout

[Lighter Recipes for Your Favorite Takeout] Sometimes you just want Chinese food for dinner. And why not? It’s flavorful, salty and can be delivered to your house in less than 30 minutes. But the problem, you see, is that it’s often loaded with MSG, fat and more sodium than you should have in a week, let alone a meal.

So we whipped up four healthier versions of your favorite Chinese takeout dishes, like orange chicken, chow fun, light chicken fried rice and more. These dishes are lower in sodium, lower in fat and so much lower in calories, making your new favorite takeout something you can make on your own!

1. Light Fried Rice With Chicken Recipe

Serves about 4

Ingredients:

  • 1 jumbo egg
  • 1 tablespoon water
  • 2 tablespoons extra virgin olive oil
  • 1 onion, chopped
  • 1/3 cup chopped carrots
  • 1/4 cup grated zucchini
  • 2 cups cooked white rice
  • 2-1/2 tablespoons soy sauce
  • 1 cup cooked chicken
  • Salt and pepper

Directions:

  1. Whisk the egg and water together. Set aside.
  2. In a large skillet over medium-high heat, heat the olive oil. Add the onion and cook for about 2 minutes, or until translucent. Add the carrots and zucchini. Cook until vegetables start to soften, about 4 to 6 minutes. Add in the white rice, soy sauce, chicken and salt and pepper.
  3. Add the egg and stir-fry for about 5 to 6 minutes, or until softened. Add salt and pepper to taste.

2. Spicy Beef Chow Fun Recipe

Serves about 4

Ingredients:

  • 2 tablespoons extra virgin olive oil
  • 1/2 medium onion, chopped
  • 1-1/2 cups snap peas
  • 1 pound beef tenderloin, cut into bite-size pieces
  • 4 teaspoons low-sodium soy sauce
  • 1 tablespoon rice wine vinegar
  • 1/2 teaspoon brown sugar
  • 1 teaspoon cornstarch
  • 1 tablespoon Chinese black bean garlic sauce
  • 1 tablespoon red curry sauce
  • 1/2 pound rice noodles, softened

Directions:

  1. Heat the olive oil in a large skillet over medium-high heat. Add the onion and sugar snap peas, cook until softened. Add the beef and cook until just browned on all sides, about 6 minutes.
  2. Whisk the soy sauce, vinegar, brown sugar, cornstarch, black bean garlic sauce and red curry sauce.
  3. Pour the sauce over the beef and sugar snap pea mixture. Toss in the noodles and heat another 4 minutes.
  4. Serve immediately.

3. Easy Orange Chicken Recipe

Serves 6

Ingredients:

  • 3/4 cup low-sodium, gluten-free chicken broth
  • 3/4 cup orange juice
  • 3 tablespoons grated orange zest, divided
  • 4-1/2 tablespoons apple cider vinegar
  • 1/4 cup low-sodium, gluten-free soy sauce
  • 1/4 cup dark brown sugar
  • 1/4 cup honey
  • 2 cloves garlic, minced
  • 1/2 teaspoon cayenne pepper
  • 1-1/2 pounds boneless, skinless chicken breasts
  • 1-1/2 tablespoons cornstarch
  • 1-1/2 tablespoons water
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 cup chopped chives
  • Quinoa or rice

Directions:

  1. In a medium bowl, mix together broth, orange juice, 1 tablespoon zest, vinegar, soy sauce, brown sugar, honey, garlic and cayenne pepper. Reserve 1/2 cup of the marinade and pour the rest into a gallon-size zip-top plastic bag. Add chicken, seal bag, and shake to combine. Marinate in the refrigerator for at least 1 hour.
  2. Bring the reserved marinade to a rapid boil in a small saucepan over high heat. Whisk in cornstarch, water, salt and pepper. Reduce heat to low and simmer until mixture is thick, about 5 minutes.
  3. Remove from heat and stir in remaining orange zest. Set aside and keep warm.
  4. Heat oil in a large wok over medium-high heat. Remove chicken from marinade and cook in hot oil until browned on each side, about 6 to 8 minutes. Pour orange sauce over the chicken on a plate and garnish with chives.

4. Vegetable Spring Rolls Recipe

Yields about 25

Ingredients:

  • 4 shiitake mushrooms
  • 1-1/2 cups shredded cabbage
  • 1/8 teaspoon ground ginger
  • 1 clove garlic, minced
  • 1/2 stalk green onions, chopped
  • 1 handful fresh bean sprouts
  • 1/2 tablespoon sesame oil
  • 25 spring roll wrappers
  • 1/2 tablespoon cornstarch + 2 tablespoons water
  • 1 teaspoon Sriracha sauce
  • 1/2 tablespoon low-sodium soy sauce
  • Enough oil for frying

Directions:

  1. In a wok, toss the shiitake mushrooms, shredded cabbage, ginger, garlic, green onions, bean sprouts and sesame oil over medium heat. Cook, stirring occasionally, for about 4 to 6 minutes, or until softened. Mix in the cornstarch, water, Sriracha and soy sauce. Toss to coat. Remove from heat.
  2. Place a wrapper flat on a hard surface. Place 1 tablespoon of the veggie mixture into the center and fold. To fold, fold the 2 sides of the corners up toward the middle and carefully roll up. Make sure all of the sides are tightly wrapped.
  3. Heat the oil in another wok (about 2 inches to fry). Add the spring rolls, 1 at a time, until crispy. Serve immediately.

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