From Better Homes and Gardens

Enjoy Chinese food at home without picking up the phone. This homemade lo mein is easy to prepare and tastes terrific.

Chicken-Mushroom Lo Mein

From Family Circle

This five-ingredient chicken recipe is a spin-off on a popular Chinese dish. Crushed seasoned croutons in the coating provide the garlic and onion flavor.

Sticky Chinese Chicken

From Food & Wine

In this quick dish, F&W's Marcia Kiesel coats chicken pieces with sesame seeds before sauteing, then coats them in a spicy ginger-garlic sauce.

Sesame-Coated Chicken with Broccoli

From Better Homes and Gardens

With chunks of batter-coated chicken, pineapple, and a sweet-sour sauce, this stir-fry is always a popular choice in Chinese restaurants--especially with kids.

Sweet and Sour Chicken

From Tyson® Grilled & Ready® Chicken

Stir-Fry Chicken Lo Mein

From Fine Cooking Magazine

I love serving this chicken with white rice tossed with toasted sesame seeds and stir-fried asparagus tips, snow peas, and a julienne of carrots.

Glazed Ginger-Soy Chicken

From Food & Wine

Cashews contain oleic acid, the same monounsaturated fat that makes olive oil so heart-healthy. This chicken-cashew stir-fry is a lighter take on a dish that Stephane Vivier orders at Rin's Thai in Sonoma, California. Its Asian flavors come from a bright mix of fish sauce, oyster sauce, and basil -- and just a little oil.

Chicken Stir-Fry with Asparagus and Cashews

From Better Homes and Gardens

Walnuts add additional crunch to this Asian-style stir-fry.

Chicken with Long Beans and Walnuts

From Better Homes and Gardens

Serve this ginger-flavored chicken and vegetable dish over rice or fried wonton strips.

Peking Chicken Stir-Fry

From Better Homes and Gardens

Although Spanish for dry soup, sopa seca (SOH-pah SEH-kuh) is not soup but rice or pasta. Serve this chicken, tomato, and cilantro seasoned rice recipe, which can be made up to 24 hours before serving, as a side dish or main dish.

Dry Soup

From Better Homes and Gardens

Stir-fry chicken and vegetables with a delicious ginger sauce to make this quick-to-fix main-dish recipe.

Ginger Chicken Stir-Fry

From Better Homes and Gardens

Kung Pao means "guardian of the throne." Legend has it that this ginger-and-garlic-accented dish was named for a Chinese general--"one of the throne's guardians"--who woke up in the middle of the night and commanded his chef to make him a snack. This was the result.

Kung Pao Chicken

From Midwest Living

Chinese chili oil gives this Asian chicken dish extra pizzazz. A mix of broccoli, snow peas, carrots, and celery keep the calories and fat low.

Four-Vegetable Chicken Stir-Fry

From EatingWell

Chinese cooks typically stir-fry shrimp in their shells for a more flavorful dish. You can do the same, but we recommend first removing the tiny legs. While rice may seem like the logical side, braised greens, such as chard or spinach, are actually just as traditional.

Sichuan-Style Shrimp

From Parents

Prepare this healthy dinner recipe ahead, then let it cook in the slow cooker until after work. Serve on brown rice to complete the meal.

Teriyaki-Orange Chicken

From EatingWell

In about the time it takes to order and pick up Chinese takeout, you can make this much healthier version of sweet & sour chicken. Our version loses all the saturated fat that comes from deep-frying, along with the extra sugar and salt. If you prefer, use tofu instead of chicken, and use your favorite vegetables; just be sure to cut them into similar-size pieces so they all cook at about the same rate.

Sweet & Sour Chicken with Brown Rice

From EatingWell

Because of the high moisture content of tofu, it can go from a stir-fry to a braise in seconds. We also recommend salting and drying the tofu in paper towels so oil doesn't splatter during frying.

Sichuan-Style Tofu with Mushrooms

From Better Homes and Gardens

You can make the cabbage filling up to 2 days ahead for these crispy, party appetizers.

Phyllo Vegetable Rolls

From EatingWell

The piquant Sichuan Sauce (which doubles easily) works well with almost any stir-fry but particularly enhances dishes with meat, fish and poultry. When stir-frying chicken, always spread the pieces in the wok and let them cook undisturbed for 1 minute before stirring. This allows the chicken to sear and prevents sticking. To smash the ginger, use the side of a cleaver or chef's knife.

Sichuan-Style Chicken with Peanuts

From Better Homes and Gardens

Combine jicama, the crisp root vegetable from Mexico, with a medley or other fresh vegetables and grilled chicken in this main dish salad recipe.

Szechwan Chicken Salad

From Parents

Sweet and tangy, these delicious and simple glazed chicken lettuce cups make a great lunch or dinner.

Orange & Apricot Glazed Chicken Lettuce Cups

From Birds Eye

Birds Eye® Simple Chicken Stir-Fry

From Birds Eye

Birds Eye® Asian Vegetable & Chicken Wrap

From Birds Eye

Birds Eye® Spicy Citrus Chicken & Vegetables

From Tyson® Grilled & Ready® Chicken

Chili Pepper-Chicken Stir-Fry