16 Takeout-Style Dinners You’ll Want on Your Weekly Menu

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Looking for dinner ideas that are quicker than takeout and way more satisfying? This lineup delivers big flavor, minimal effort, and a break from the usual midweek rut. From classics like sweet and sour chicken and cashew stir fry to fun picks like spicy Korean wings and crispy wonton tacos, there’s something here for every mood.

These are my go-to choices for those evenings when I’m really tempted to order in, but I know I should make something from scratch! They’re fast and fresh and healthier, and whether you’re in the mood for Chinese, Korean, Indian, Mexican, or something else, there’s something here that’ll serve up those takeout vibes without the delivery fees and the mystery ingredients. Let me know in the comments which ones you’ll be trying, and remember to tag me in your photos on Instagram @slimmingviolet – I love seeing what you’ve been making in your own kitchen!

1. Sweet & Sour Chicken

This sweet and sour chicken delivers all the takeout-style flavor you love—without the deep fryer. Tender, golden chicken pieces are lightly pan-fried, then tossed in a sticky, tangy-sweet sauce made with pineapple juice, apple cider vinegar, brown sugar, and ketchup (yes, really—it’s the secret to that classic zing). Add in juicy pineapple chunks, crisp bell peppers, and onions, and you’ve got a vibrant dinner that hits every note: sweet, sour, savory, and seriously satisfying.

2. Cashew Chicken Stir Fry

Cashew chicken stir fry is one of those weeknight wonders you’ll end up making on repeat. It’s fast, fresh, and ready in 20 minutes flat—with a glossy, crave-worthy sauce made from pantry staples like soy sauce, honey, and chili sauce. No need for bottled stir fry sauces packed with mystery ingredients—this one’s bold, balanced, and better than takeout. Toss in crunchy cashews, tender chicken, and colorful veggies, and dinner is officially sorted.

3. Chicken Wonton Tacos

These chicken wonton tacos are a fun, flavor-packed twist on the Applebee’s classic—no reservation required. Crispy wonton “shells” hold juicy teriyaki chicken and a tangy homemade slaw for the perfect balance of sweet, savory, and crunch. They’re easy enough for a weeknight, but creative enough to feel like you’re trying something totally new. Perfect for when tacos meet takeout cravings.

4. Chinese Salt & Pepper Shrimp

Salt and pepper shrimp might just be the unsung hero of Chinese takeout—and this version proves why. Lightly dusted in a flour-cornstarch mix and pan-fried to golden, crispy perfection, the shrimp are then tossed with garlic, ginger, Thai chili, and a bold salt-and-pepper seasoning that’s full of umami and heat. It’s punchy, aromatic, and miles better than anything deep-fried in a thick batter. Plus, it comes together fast enough to rival your favorite delivery spot.

5. Spicy Korean Chicken Wings

Craving that sticky, spicy Korean wing fix without the delivery wait? These crockpot hot and spicy Korean chicken wings are your answer. Packed with bold flavors from gochujang, soy, garlic, and honey, they’re slow-cooked until irresistibly tender and coated in a sweet-spicy glaze that clings to every bite. It’s takeout-style, but better—because you made it, and you know exactly what’s in it.

6. Korean Bulgogi Beef Bowls

This Korean Bulgogi Beef Bowl is your fast track to takeout-style perfection—without ever leaving your kitchen. Thin slices of beef are marinated in a punchy sweet-savory sauce made with soy, garlic, ginger, and a touch of brown sugar, then seared until caramelized and tender. Served over fluffy rice with your favorite toppings (think kimchi, scallions, or a fried egg), it’s a crave-worthy dinner that easily beats your usual takeout order.

7. Chicken & Shrimp Pad Thai

Servings: 2

This flavorful homemade Pad Thai is a takeout favorite made better at home—tangy, spicy, and loaded with protein from both shrimp and chicken. A balanced tamarind-based sauce brings it all together with just the right punch of heat, sweetness, and umami.

Ingredients:

For the Pad Thai Sauce:

2 tablespoons fish sauce
½ tablespoon low-sodium soy sauce
2 tablespoons light brown sugar
1 tablespoon tamarind paste
2 tablespoons hot sauce

For the Noodles:

4 ounces flat rice noodles
3 tablespoons oil
2–3 cloves garlic, chopped
4 ounces shrimp
4 ounces chicken breast, cut into small pieces
1 egg
¼ cup fresh bean sprouts
2 green onions, chopped
2 tablespoons roasted peanuts
½ cup fresh cilantro, chopped
1 lime, cut into wedges
Salt and pepper, to taste

Instructions:

Soak the Noodles: Place rice noodles in room temperature water for 1 hour or in warm water for 10 minutes. Drain and set aside.
Mix the Sauce: In a small bowl, whisk together fish sauce, soy sauce, brown sugar, tamarind paste, and hot sauce. Set aside.
Cook Chicken & Shrimp: Heat oil in a wok or large skillet over high heat. Add garlic, chicken, and shrimp. Sauté until the garlic is fragrant and the proteins are nearly cooked through.
Scramble the Egg: Push the chicken and shrimp to one side of the pan. Add a little more oil if needed, crack the egg into the empty side, and cook undisturbed for 30 seconds. Then scramble and mix.
Combine: Add the soaked noodles, bean sprouts, green onions, and the sauce to the pan. Season with salt and pepper. Toss everything together well.
Finish: Add a splash of water if needed and continue cooking for 3–4 more minutes until the noodles are soft and everything is coated.
Serve: Plate immediately. Top with chopped peanuts, cilantro, and lime wedges.

8. Dan Dan Noodles

Servings: 4

This bold and slurp-worthy Chinese classic delivers serious flavor — and fast. Dan Dan Noodles are all about the contrast: spicy and nutty, savory and just a little sweet, chewy noodles topped with crispy ground pork and a slick of chili oil. It’s the kind of dish you’d swear came from your favorite Sichuan spot, but it comes together in under 30 minutes in your own kitchen.

Ingredients:

For the Pork Topping:

1 tbsp vegetable oil
1/2 lb ground pork
2 garlic cloves, minced
1 tsp fresh ginger, grated
1 tbsp soy sauce
1 tsp rice vinegar
1 tsp hoisin sauce

For the Sauce:

2 tbsp tahini or Chinese sesame paste
1 tbsp soy sauce
1 tbsp Chinese black vinegar (or rice vinegar)
2 tsp chili oil (plus more to taste)
1 tsp sugar
1 garlic clove, minced
1/4 cup hot water

For the Noodles:

8 oz Chinese wheat noodles (or spaghetti in a pinch)
Salt for the water

To Serve:

Chopped scallions
Crushed peanuts or sesame seeds
Extra chili oil, optional

Instructions:

Cook the Pork: Heat the vegetable oil in a skillet over medium heat. Add ground pork and cook, breaking it up, until browned and crisp. Stir in garlic, ginger, soy sauce, vinegar, and hoisin. Cook for another 2–3 minutes, then remove from heat.
Make the Sauce: In a bowl, whisk together tahini, soy sauce, vinegar, chili oil, sugar, and garlic. Slowly whisk in hot water until smooth and pourable.
Cook the Noodles: Bring a pot of salted water to a boil. Cook noodles according to package instructions until tender but still springy. Drain well.
Assemble: Divide noodles between bowls. Spoon sauce over the noodles, top with the crispy pork, then scatter scallions and crushed peanuts on top. Add more chili oil if you like it spicy.
Serve: Toss everything together in the bowl before eating. Slurp loudly and proudly.

9. Chipotle-Style Chicken Burrito Bowls

Servings: 4

These DIY burrito bowls channel everything you love about your go-to Chipotle order — juicy spiced chicken, fluffy rice, black beans, salsa, and all the toppings — minus the line. They’re endlessly customizable, meal-prep friendly, and pack some serious flavor. You can build them just how you like: light, loaded, or somewhere in between.

Ingredients:

For the Chicken:

1.5 lbs boneless, skinless chicken thighs or breasts
2 tbsp olive oil
1 tsp chipotle chili powder
1 tsp smoked paprika
1 tsp cumin
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp oregano
1/2 tsp salt
Juice of 1 lime

For the Bowls:

2 cups cooked rice (white, brown, or cilantro-lime)
1 can (15 oz) black beans, rinsed and drained
1 cup corn (frozen, canned, or fresh)
1 cup chopped romaine lettuce
1 cup pico de gallo or your favorite salsa
1 avocado, sliced or diced
1/4 cup chopped fresh cilantro
Sour cream, shredded cheese, lime wedges (optional, for topping)

Instructions:

Marinate the Chicken: In a bowl, whisk together olive oil, chipotle chili powder, paprika, cumin, garlic powder, onion powder, oregano, salt, and lime juice. Add the chicken and toss to coat. Let it marinate for at least 30 minutes (or up to 24 hours in the fridge).
Cook the Chicken: Heat a grill pan or skillet over medium-high heat. Cook the chicken for 5–7 minutes per side, or until nicely charred and cooked through. Let it rest for 5 minutes, then slice.
Assemble the Bowls: Start with a base of rice in each bowl. Top with sliced chicken, black beans, corn, lettuce, salsa, avocado, and cilantro.
Add Toppings: Add a dollop of sour cream, a handful of shredded cheese, or a squeeze of lime if you’re feeling fancy. Totally optional, but totally worth it.
Serve: Eat immediately or store in meal prep containers for the week. These bowls hold up great for lunch leftovers.

10. California Sushi Bowl

Servings: 2

Think of this as your deconstructed sushi night made ridiculously easy. All the classic California roll flavors—crab (or imitation crab), avocado, cucumber, and seasoned rice—come together in a bowl that’s fresh, fun, and way less fussy than rolling. Bonus: you can pile on extras like spicy mayo or sesame seeds to make it your own.

Ingredients:

For the Bowl:

1 cup sushi rice (or short-grain white rice)
2 tbsp rice vinegar
1 tsp sugar
1/2 tsp salt
1 cup imitation crab sticks or real lump crab meat, shredded
1/2 avocado, sliced
1/2 cucumber, julienned or thinly sliced
1/4 cup shredded carrots (optional)
1 tbsp sesame seeds
1 tbsp chopped green onion

Optional Toppings:

Soy sauce or tamari
Spicy mayo (mix 2 tbsp mayo with 1 tsp sriracha)
Pickled ginger
Nori strips (seaweed sheets, cut into thin strips)
Wasabi (if you dare!)

Instructions:

Cook the Rice: Rinse the sushi rice until the water runs clear. Cook according to package instructions. Once done, mix in rice vinegar, sugar, and salt while it’s still warm. Let it cool slightly.
Prepare the Toppings: While the rice cools, shred the crab sticks, slice the avocado and cucumber, and prep any optional toppings you’re using.
Assemble the Bowl: Divide the seasoned rice between two bowls. Top with crab, avocado, cucumber, carrots (if using), sesame seeds, and green onion.
Add Sauce & Garnishes: Drizzle with soy sauce, spicy mayo, or both. Sprinkle on nori strips and add a bit of pickled ginger or wasabi if you’re feeling bold.
Serve: Grab some chopsticks and dig in, no sushi skills required.

11. Ham & Pineapple Fried Rice

Servings: 4

This isn’t your average fried rice. It’s the tropical remix: smoky diced ham, juicy chunks of pineapple, and crisp veggies all tossed together in a hot pan of golden fried rice. It’s sweet, salty, satisfying — and happens to be a fantastic way to repurpose leftover rice and ham. Plus, it comes together in under 30 minutes. Weeknight gold. As a side note, always make sure that you follow food safety guidelines when it comes to cooling and storing rice!

Ingredients:

2 tbsp vegetable oil or sesame oil
2 eggs, lightly beaten
2 cups cooked and chilled rice (preferably day-old)
1 cup cooked ham, diced
1 cup pineapple chunks (fresh or canned, drained)
½ cup frozen peas and carrots (thawed)
2 green onions, chopped
2 cloves garlic, minced
2 tbsp soy sauce (or more to taste)
1 tbsp oyster sauce (optional)
Salt and pepper, to taste
Chili flakes or sriracha (optional, for heat)

Instructions:

Scramble the Eggs: Heat 1 tbsp oil in a large skillet or wok over medium heat. Add the beaten eggs and scramble until just set. Remove and set aside.
Cook the Aromatics: Add remaining oil to the same pan. Toss in the garlic and sauté for 30 seconds until fragrant.
Add Ham & Pineapple: Stir in the diced ham and pineapple chunks. Cook for 3–4 minutes, letting the pineapple caramelize a bit and the ham brown lightly.
Fry the Rice: Add the cold rice to the pan, breaking up any clumps. Stir-fry for a few minutes until heated through and lightly crispy in spots.
Season & Combine: Add peas, carrots, scrambled egg, and green onions. Stir in soy sauce and oyster sauce (if using), and season to taste with salt and pepper. Add chili flakes or sriracha if you want a spicy kick.
Serve Hot: Spoon into bowls and serve right away. Garnish with fresh herbs, if you like.

12. Chicken & Veggie Ramen Stir Fry

Servings: 4

Quick, colorful, and full of bold flavor, this ramen stir fry is a weeknight win. Juicy chicken, crisp-tender veggies, and bouncy ramen noodles get tossed in a savory sauce that hits all the sweet-salty-umami notes. No seasoning packet needed — this is ramen done right.

Ingredients:

2 packs instant ramen noodles (discard seasoning packets)
1 lb boneless skinless chicken breast, thinly sliced
2 tbsp vegetable oil
1 red bell pepper, sliced
1 zucchini, sliced into half moons
1 cup shredded cabbage or coleslaw mix
3 green onions, chopped
2 cloves garlic, minced
1 tbsp fresh ginger, minced
For the Sauce:
- ¼ cup soy sauce
- 1 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tbsp honey
- 1 tsp sesame oil
- ½ tsp chili flakes (optional)

Instructions:

Cook the Noodles: Bring a pot of water to a boil. Cook ramen noodles for 2–3 minutes until just tender. Drain and rinse under cold water to stop the cooking. Set aside.
Sear the Chicken: Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 5–6 minutes until golden and cooked through. Remove from the pan and set aside.
Sauté the Veggies: In the same pan, add the remaining oil. Stir-fry the bell pepper, zucchini, and cabbage for 3–4 minutes until just tender. Add garlic, ginger, and green onions, and cook for 1 minute more.
Mix the Sauce: In a small bowl, whisk together all sauce ingredients.
Toss Everything Together: Return the chicken to the pan. Add cooked noodles and pour in the sauce. NOTE: The sauce is super punchy, so I recommend adding a little at a time and taste testing based on your preferences! Toss everything together over medium heat for 2–3 minutes until coated and heated through.
Serve: Plate up and garnish with extra green onions or sesame seeds if you like. This dish disappears fast!

13. Ground Beef Taco Salad Bowl

Servings: 4

This is the kind of dinner that delivers on both crunch and comfort. Seasoned ground beef gets piled onto a bed of crisp lettuce and loaded up with all your favorite taco toppings — think juicy tomatoes, creamy avocado, sharp cheddar, and a zippy lime dressing. It’s everything that’s delicious about taco night, but in salad form (and yes, it’s still fun). My favorite part of this dish is that it’s so customizable. Feel free to throw in any extras you might have in your pantry like corn, black beans, etc.

Ingredients:

1 lb ground beef
1 tbsp olive oil
1 packet taco seasoning (or homemade)
1/4 cup water
1 head romaine lettuce, chopped
1 cup cherry tomatoes, halved
1 avocado, diced
1/2 cup shredded cheddar cheese
1/4 red onion, thinly sliced
1/4 cup sour cream or Greek yogurt
1/4 cup salsa
Juice of 1 lime
Crushed tortilla chips or corn chips, for topping
Optional: sliced jalapeños, chopped cilantro

Instructions:

Cook the Beef: In a skillet over medium heat, add olive oil and ground beef. Cook until browned, breaking it up with a spatula. Drain excess fat. Add taco seasoning and water, stir to combine, and let it simmer for 3–4 minutes until thickened.
Make the Base: In each bowl, layer chopped romaine, tomatoes, avocado, red onion, and shredded cheddar.
Add the Beef: Spoon the seasoned beef over each salad. Toss everything together if you like, or leave it layered if you prefer.
Top It Off: Drizzle with sour cream or Greek yogurt and salsa. Squeeze over fresh lime juice.
Crunch Time: Finish with a generous sprinkle of crushed chips. Add jalapeños or cilantro if desired.

14. Indian-Inspired Loaded Fries

Servings: 4

Golden fries meet bold, punchy Indian flavors in this street food-inspired mashup. Think crisp oven-baked or air-fried fries piled high with spiced chickpeas, cooling yogurt, tangy chutneys, and fresh herbs. It’s crunchy, creamy, spicy, and snacky in all the right ways — basically, everything you never knew your fries were missing.

Ingredients:

1 bag frozen French fries (or homemade fries if you’re fancy)
1 tbsp olive oil (if needed for baking)
1 can chickpeas, drained and rinsed
1 tbsp garam masala
1/2 tsp ground cumin
1/4 tsp chili powder
Salt, to taste
1/2 cup plain yogurt (or Greek yogurt), thinned slightly with water
2 tbsp mint chutney
2 tbsp tamarind chutney
1/4 small red onion, finely diced
2 tbsp chopped fresh cilantro
Optional: pomegranate seeds, sev (crunchy Indian noodles), or chopped green chili for extra heat

Instructions:

Bake the Fries: Cook the fries according to the package instructions (or air fry for a crispier finish). While they bake, prep your toppings.
Spice the Chickpeas: In a skillet over medium heat, sauté chickpeas with a splash of olive oil, garam masala, cumin, chili powder, and a pinch of salt. Stir until warm and fragrant, about 5–7 minutes. Set aside.
Assemble the Loaded Fries: Spread the fries onto a serving platter or individual plates. Spoon the warm spiced chickpeas over the top.
Layer with Flavor: Drizzle with thinned yogurt, followed by dollops of mint and tamarind chutneys.
Finish with Freshness: Sprinkle over diced onion, fresh cilantro, and any optional toppings like pomegranate seeds or sev.
Serve Immediately: These are best enjoyed hot while the fries are crisp and the toppings are cool and zesty.

15. Crispy Tofu Thai Peanut Bowls

Servings: 4

If you’re looking to shake up your dinner routine with something that’s crunchy, creamy, and a little bit zippy, this one’s for you. These Thai-inspired bowls feature golden air-fried tofu with a satisfying bite, tossed with tender rice noodles, crisp shredded cabbage, and a dreamy peanut-lime sauce that hits all the right notes. It’s fresh, filling, and makes you forget you ever craved takeout in the first place.

Ingredients:

For the Tofu:

1 block (14 oz) extra-firm tofu, pressed and cubed
1 tbsp cornstarch
1 tbsp soy sauce
1 tbsp sesame oil

For the Bowl:

8 oz rice noodles
2 cups shredded red cabbage
1/4 cup crushed peanuts
1/4 cup fresh cilantro, chopped (optional)
1 lime, cut into wedges, for serving

For the Peanut-Lime Sauce:

1/4 cup creamy peanut butter
2 tbsp soy sauce
1 tbsp maple syrup or honey
1 tbsp rice vinegar
Juice of 1 lime
1 garlic clove, minced
1–2 tbsp warm water (to thin)

Instructions:

Prepare the Tofu: In a medium bowl, toss tofu cubes with soy sauce, sesame oil, and cornstarch until evenly coated.
Place in an air fryer basket and cook at 400°F for 12–15 minutes, shaking halfway through, until golden and crispy.
Cook the Noodles: Cook rice noodles according to package instructions. Drain and rinse under cold water to stop the cooking.
Make the Sauce: In a small bowl, whisk together peanut butter, soy sauce, maple syrup or honey, rice vinegar, lime juice, and garlic. Add warm water a little at a time until the sauce is pourable but creamy.
Assemble the Bowls: Divide rice noodles among bowls. Top with shredded cabbage, crispy tofu, crushed peanuts, and a generous drizzle of peanut-lime sauce. Sprinkle with cilantro if using, and serve with lime wedges.

16. Gochujang Honey Meatball Bowls

Serves: 4

These Korean-inspired meatball bowls deliver bold, balanced flavor with every bite. The meatballs are baked (not fried!) and glazed with a sticky-sweet gochujang honey sauce that hits all the right spicy, tangy, umami notes. Served over fluffy rice with a crunchy kimchi slaw and colorful toppings, it’s a weeknight-friendly dinner that feels like a takeout upgrade—but better.

Ingredients:

For the Meatballs:

1 lb ground beef or pork
1 egg
⅓ cup breadcrumbs
2 garlic cloves, minced
1-inch piece ginger, grated
2 green onions, finely chopped
1 tbsp soy sauce
Salt & pepper, to taste

For the Gochujang Honey Sauce:

3 tbsp gochujang
2 tbsp honey
1 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sesame oil
2 tbsp water

For the Bowls:

2 cups cooked rice
1 cup kimchi, chopped
1 cup shredded red cabbage
1 carrot, julienned or grated
1 cucumber, thinly sliced
1 avocado, sliced (optional)
Sesame seeds & green onion, for garnish

Instructions:

Make the Meatballs:: Preheat oven to 400°F (200°C). In a mixing bowl, combine ground meat, egg, breadcrumbs, garlic, ginger, green onions, soy sauce, salt, and pepper. Mix until just combined and form into 1-inch balls.
Place on a lined baking sheet and bake for 18–20 minutes or until golden and cooked through.
Make the Sauce: While the meatballs bake, whisk together gochujang, honey, soy sauce, rice vinegar, sesame oil, and water in a small saucepan. Simmer over low heat for 3–5 minutes until slightly thickened.
Toss & Glaze: Once meatballs are cooked, toss them in the warm gochujang honey sauce until well coated.
Assemble the Bowls: Divide cooked rice between four bowls. Top with glazed meatballs, chopped kimchi, shredded cabbage, carrots, cucumber, and avocado if using.
Garnish & Serve: Sprinkle with sesame seeds and chopped green onion. Serve warm and enjoy every sweet, spicy bite.

These better-than-takeout dinners are just what you need to when you want to avoid the temptation to order in! They’re quick to prep, healthier than many classic takeout dishes, and they’re totally achievable on a weeknight. Enjoy, and let me know which one is your favorite!

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