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Save time and money by making some of your favorite Chinese takeout dishes at home. With the help of an air fryer, Instant Pot, or slow cooker, these Chinese recipes come together in no time.
Add the chicken breasts to a 6-quart slow cooker, sprinkle over the green beans and mushrooms. Set aside. On the stove-top, set a non-stick pan to medium-high heat.
Shacha sauce (Chinese: 沙茶; Pe̍h-ōe-jī: sa-te; also spelled sa cha sauce) is a savory, slightly spicy Chinese condiment used in Min Nan cuisine (primarily Teochew, Fujian, and Taiwanese). It is made from soybean oil, garlic, shallots, chilies, Chinese brill, and dried shrimp. [1] [2] It is also sometimes sold as "Chinese barbeque sauce ...
Sha cha beef (Chinese: 沙茶牛肉; also called sa cha beef, cha beef, or cha beefsteak) is the name of a Chinese dish featuring shacha sauce and tenderized beef strips. The Americanized dish is usually served over a bed of white rice with fresh scallions and cilantro (coriander).
Claypot rice (Chinese: 煲仔飯; Jyutping: bou1 zai2 faan6), sometimes translated as "rice casserole", is a Chinese traditional dinner eaten widely in Guangdong in Southern China as well as the Chinese communities of Malaysia, Indonesia, Singapore and Thailand.
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Sichuan pepper chicken (simplified Chinese: 川椒鸡; traditional Chinese: 川椒雞; pinyin: Chuānjiāo jī; lit. 'Sichuan pepper chicken'; Teochew: cuang1 zio1 goi1), also known as chin jiew chicken, is a deep-fried chicken dish in Teochew cuisine, typically cooked with leafy green called pearl vegetable (珍珠菜, Lysimachia clethroides).
Shacha noodles (simplified Chinese: 沙茶面; traditional Chinese: 沙茶麵; pinyin: shā chá miàn), also known as sate or satay noodles, is a noodle dish popular in southern Fujian province. It is a kind of soup noodles made by cooking satay soup made from satay sauce and adding bean sprouts, pork liver, and other ingredients. [1]