20 Minute Better Than Takeout Bento Recipes
Homemade Chinese takeout dishes make the best “Better Than Takeout” bento box recipes even when you’re short on time. Most of these recipes come together in under 20 minutes. They hold up well overnight and reheat easily the next day. You can enjoy the same yummy flavors for lunch that you loved at dinner. From saucy stir-fries to hearty noodles, these recipes are built to reheat well and stay satisfying. With a natural balance of protein, carbs, and fiber, these recipes are filling, satisfying, and perfect for meal prep. Pack them into a lunch box, and you’ll have something you or your loved ones will actually look forward to opening.
Microwaveable Metal Lunch Boxes
I’ve been using our kai dong metal microwavable lunch boxes for all my meal prep, and they make such a difference. The stainless steel keeps food fresh, and the compartments are perfect for dishes like sweet and sour chicken or chow mein. I love that I can reheat them right in the microwave without worrying about the metal, and they’re sturdy enough to take on the go every day.
Chinese Takeout Bento Boxes
Scallion Chicken Chow Mein
With flavorful chicken and a deep scallion aroma, this Scallion Chicken Noodle Stir Fry is definitely better than takeout. It’s the kind of dish I pack into a lunch box when I don’t want to overthink—because the noodles, chicken, and scallions together already make a complete meal. Everything you need is in one dish: protein, carbs, and veggies, all coated in a savory sauce. I love how easy it is to grab my kai dong sauces and noodles to whip this up, then portion it straight into boxes for quick, balanced lunches during the week.
- 2 servings QQ Noodles
- 1 cup bean sprouts
- 3 stalks Green Onion cut into 2-inch pieces
- 2 tbsp Golden Shallot Oil
Chicken 🐔 marinade
- 2-3 chicken thigh cut into cubes
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 pinch black pepper
- 1 tbsp oil optional
- 1.5 tbsp corn starch
Sauce
- 2.5 tbsp Four Season Scallion Sauce
- 1 tbsp dark soy sauce
Kung Pao Chicken
Kung Pao Chicken is another classic Chinese takeout dish I love turning into a lunch box meal. Instead of frying the chicken, I pan-fried it so not only is it better than takeout, it is easy, fast, and uses only ONE POT. The chicken stays juicy, and the sweet, tangy, slightly spicy sauce only gets better the next day as it soaks into the steamed rice in your bento box. The peanuts add that crunch I always look forward to, and the peppers bring just enough brightness to balance the heat. Opening my lunch box to this feels like a treat that’s balanced, colorful, and full of flavor.
- 1.5 lb Chicken Breast or Thigh Cut into bite-sized pieces
- 1 tbsp Oyster Sauce https://amzn.to/37gVtng
- 1 tbsp Soy Sauce
- 2 tbsp Chinese Cooking Wine
- 1 Egg White
- 1.5 tbsp Corn Starch
- 5 cloves Garlic sliced
- 3 stalks Green Onion cut into 2-inch pieces
- 2- inch Ginger sliced
- ½ cup chopped Whole Dried Chili
- ½ cup Toasted Peanuts
Sauce Mixture:
- 2 tbsp Black Vinegar
- 2 tbsp Oyster Sauce
- 1,5 tbsp Sugar
- 1 tbsp Dark Soy Sauce
- 1 tsp Corn Starch
- 1 tsp Grounded Sichuan Peppercorns
Sweet and Sour Chicken
I grew up with Sweet and Sour Chicken as one of those dishes we’d always order for family takeout nights. The tender but crispy chicken is tossed in my tangy sauce with ketchup, plum sauce, rice vinegar, oyster sauce, and soy sauce. But, did you know this classic takeout recipe is actually perfect for lunch boxes? This chicken dish is even better the next day, because it soak up more flavor overnight. The mix of bell pepper and pineapples gives you the fiber you need for a complete meal. This dish pairs so well with any of your favorite lunch base, from my Classic Egg Fried Rice to Taiwanese Chow Mein.
- 6 pieces Boneless Chicken Thigh cut into bite-sized pieces
- ⅓ cup Rice Flour
- ¼ cup Corn Starch
- 2 tbsp Soy Sauce
- 1 tbsp of Minced Garlic
- Salt and Pepper to season
- ⅓ cup Soda Water
- 1 Egg
- 3 Bell Pepper of your choice
- 2 tbsp minced garlic
Sweet and Sour Sauce
- 3 Tbsp Ketchup
- 2.5 Tbsp Rice Vinegar
- 1.5 Tbsp of Plum Sauce
- 2 tbsp Soy Sauce
- 2 tbsp Oyster Sauce
- 1 Tbsp Sugar optional
Cantonese Beef Chow Fun
Beef Chow Fun is one of my must order dim sum dishes, and an amazing dish for lunch boxes. I make this every time I find fresh rice noodles at the supermarket. The chewy flat rice noodles soak up the savory-sweet sauce overnight, so by lunch, every strand is flavorful and satisfying. The tender beef, onions, and bean sprouts give the dish a balance of protein, crunch, and fiber that reheats so well. It’s great as a lunch box on its own, or packed with a few side dishes.
- 1.5 lb Steak of your choice -cut into diagonal thin slices
- 1 tbsp Soy Sauce
- 1 tbsp Chinese Cooking Wine
- 1 tbsp Corn Starch
- 1 Egg White
- 1 tsp Baking Soda
- 1/2 Onion sliced
- 1 cup Bean Sprouts
- 2 Green Onion cut into 2-inch pieces
- 1 pack Fresh Rice Noodle
Sauce mixture:
- 2 tbsp Soy Sauce
- 1 tbsp Oyster Sauce
- 1 tbsp Dark Soy Sauce
- 1 tbsp Sugar
- 2 tbsp Water
- 1 tsp White Pepper
Vegetarian Mapo Tofu
Vegetarian Mapo Tofu is one of my favorite dishes to pack for lunch boxes. I first made it for a close friend, but now it’s something I cook just for myself too. By the next day, the spicy, savory sauce seeps into the rice underneath, so when I open my lunch box it’s already full of flavor. It’s cozy, filling, and honestly, I almost look forward to the leftovers more than the dinner itself.
- 20-30 Shiitake Mushroom
- 1 lb silken tofu cut into cubes
- 1.5 tbsp Doubanjiang
- 2 Green Onion
- 1.5 tbsp Garlic minced
- 1 tbsp Soy Sauce
- 2.5 tbsp Garlic minced
- 1 tbsp Sugar
- 0.5 tbsp Ground Sichuan Peppercorn
- 1-2 cups Water or Vegetable Stock
Stir Fried Beef Asparagus
Stir-Fried Beef Asparagus is one of those dishes that earns its spot in a lunch box because it holds its texture and flavor without any fuss. The beef stays juicy, the asparagus keeps that crisp bite, and the sauce ties it all together without turning soggy. It packs down neatly with rice or noodles. When you open the box at lunch, it looks and tastes like a full meal you’d happily order at a restaurant, but faster and homemade.
- 18-20 oz steak
- 30 stalks asparagus cut into 2 inch pieces
- 10-12 cloves garlic whole cloves
Beef Marinade
- 1.5 tbsp soy sauce
- 1 tbsp oyster sauce
- 2 tbsp corn starch
- 1 tsp black pepper
- 1 tsp baking soda
- 1 tbsp oil
Sauce
- 1/2 cup chicken stock
- 1/2 tbsp soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp sugar
- 1 tbsp corn starch
Spicy Garlic Tofu
Spicy Garlic Tofu is one of my favorite quick dinners that always ends up in Dom’s lunch box the next day. The tofu holds onto the bold garlic-chili sauce overnight, so by lunchtime the flavors are even richer. I like packing it over noodles, rice, quinoa, or any base that can soak up the sauce works perfectly. It’s fast, flavorful, and way better than takeout, which makes it one of those recipes I never get tired of repeating for meal prep.
- 1 block Firm/Traditional Tofu sliced into triangles
- 1 Egg beaten
- Sesame seeds for garnish, optional
Sauce
- 1 tablespoon Soy Sauce
- 1.5 tablespoons vegetarian oyster sauce or oyster sauce
- 0.5 tablespoon Korean red chili flakes adjust according to your spice preference
- 0.5 tablespoon sugar or sweetener of your choice
- 4 cloves Garlic minced
- 0.5 tablespoon Sesame Oil
- 2 tablespoon water
- 2 stalks green onion chopped and separated white and green
Vegetarian Chow Mein
This vegetarian chow mein is my favorite lunch box base for Dom’s weekly lunch boxes. The noodles hold onto the savory soy sesame stir fry sauce without getting soggy, which makes them perfect for meal prep. Cabbage, carrots, celery, onion, and shiitake mushrooms add crunch, sweetness, and depth. You can pair it with literally any protein for a complete, balanced lunch box with protein, carbs, and veggies all in one. It’s an easy way to pack yourself or your loved ones a lunch box o look fo
- 450 g Egg Chow Mein Noodles
- ½ Carrot sliced
- ¼ Cabbage sliced
- 10 Shiitake Mushroom sliced
- 5 stalks Celery cut into thin strips
- ½ Onion Large, sliced
- 3 Green Onion 2-inch pieces
Sauce
- 3 tbsp Soy Sauce
- 2.5 tbsp Vegetarian Oyster Sauce
- 1 tbsp Sesame Oil
- 1 tbsp Sugar
- 3 tbsp Black Vinegar
- 1/2 tsp Black Pepper
