11 Wholesome High Protein Chinese Recipes for Meals That Keep You Energized

I often find myself searching for meals that satisfy my cravings and keep me energized throughout the day. That’s how I stumbled upon these 11 wholesome high-protein Chinese recipes. From Kung Pao Chicken with quinoa to Tofu and Broccoli Stir-Fry, each dish offers a delightful mix of flavors and essential nutrients. If you’re looking to elevate your meals while staying healthy, these delicious options are worth exploring.

Kung Pao Chicken With Quinoa

Kung Pao Chicken is a classic Chinese dish known for its bold flavors and satisfying textures. Traditionally made with chicken, peanuts, and vegetables, this version incorporates quinoa, a high-protein grain, to enhance the nutritional profile of the meal. Quinoa not only adds a delightful nutty flavor but also serves as a perfect base for absorbing the savory sauce, making this dish a wholesome option for lunch or dinner.

This Kung Pao Chicken with Quinoa isn’t only delicious but also packed with protein, making it an excellent choice for those looking to maintain a balanced diet. With tender chicken pieces stir-fried with colorful vegetables and crunchy peanuts, combined with fluffy quinoa, this dish is sure to impress your family or guests. Let’s plunge into this flavorful and healthy recipe that brings a taste of Chinese cuisine right into your kitchen.

Ingredients (Serves 4-6):

1 lb (450g) boneless, skinless chicken breast, diced
1 cup quinoa, rinsed
2 cups chicken broth or water
1/2 cup unsalted roasted peanuts
1 bell pepper, diced (red or green)
1 cup broccoli florets
3 green onions, sliced
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
3 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon hoisin sauce
1 tablespoon cornstarch
1 tablespoon sesame oil
1 teaspoon red pepper flakes (adjust to taste)
Salt and pepper to taste
Cooking oil (for stir-frying)

Cooking Instructions:

Cook the Quinoa: Begin by rinsing the quinoa under cold water to remove its natural coating, which can make it taste bitter. In a medium saucepan, combine the rinsed quinoa and chicken broth (or water) and bring to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed. Set aside.
Prepare the Chicken Marinade: In a bowl, combine the diced chicken, soy sauce, rice vinegar, hoisin sauce, and cornstarch. Mix well to coat the chicken evenly. Let it marinate for at least 15 minutes; this step infuses flavor and tenderizes the meat.
Stir-Fry the Vegetables: Heat a large skillet or wok over medium-high heat and add a tablespoon of cooking oil. Once hot, add the minced garlic, ginger, and red pepper flakes. Stir-fry for about 30 seconds until fragrant. Then, add the bell pepper and broccoli florets, cooking for another 3-4 minutes until the vegetables are tender-crisp. Remove the vegetables from the pan and set aside.
Cook the Chicken: In the same skillet, add a bit more oil if necessary, then add the marinated chicken. Stir-fry for about 5-7 minutes until the chicken is cooked through and no longer pink. Confirm to stir frequently for even cooking.
Combine Everything: Once the chicken is cooked, return the stir-fried vegetables to the skillet. Add the peanuts and the sesame oil, mixing everything together. Stir-fry for an additional 2-3 minutes to heat through and combine the flavors.
Serve: Fluff the cooked quinoa with a fork and serve it as a base on plates. Top with the Kung Pao chicken mixture, garnishing with sliced green onions. Enjoy this hearty and healthy dish warm.

Extra Tips:

When making Kung Pao Chicken with Quinoa, consider using leftover rotisserie chicken for a quicker preparation time. You can also adjust the spiciness by modifying the amount of red pepper flakes or using a milder sauce.

For a vegetarian version, substitute the chicken with tofu or tempeh, and confirm to use vegetable broth instead of chicken broth. Don’t forget to experiment with your favorite veggies to make this recipe your own!

Tofu and Broccoli Stir-Fry

Tofu and Broccoli Stir-Fry is a delicious and protein-packed dish that combines the soft, savory texture of tofu with the vibrant crunch of fresh broccoli. This quick and easy recipe not only offers a hearty meal but also introduces you to the rich flavors of Chinese cuisine. The simplicity of stir-frying allows you to retain the nutrients in the vegetables while infusing them with the savory taste of soy sauce, garlic, and ginger.

This dish is perfect for those who are looking to incorporate more plant-based proteins into their diet. Tofu is a fantastic source of protein, making it an ideal choice for vegetarians and vegans alike. Paired with broccoli, which is known for its high vitamin content and health benefits, this stir-fry is both nutritious and satisfying.

Let’s plunge into the recipe so you can enjoy this delightful dish at home!

Ingredients (Serves 4-6)

14 oz firm tofu, drained and pressed
4 cups broccoli florets
2 tablespoons vegetable oil
4 cloves garlic, minced
1-inch piece of ginger, minced
3 tablespoons soy sauce
1 tablespoon oyster sauce (or a vegetarian alternative)
1 tablespoon cornstarch
1/4 cup vegetable broth or water
1 teaspoon sesame oil
Salt and pepper to taste
Cooked rice or noodles for serving

Cooking Instructions

Prepare the Tofu: Start by pressing the tofu to remove excess moisture. Wrap the tofu block in a clean kitchen towel or paper towels and place a heavy object on top for about 15 minutes. Once pressed, cut the tofu into bite-sized cubes or slabs, depending on your preference.
Blanch the Broccoli: In a pot of boiling water, blanch the broccoli florets for about 2 minutes until they turn bright green and slightly tender. Immediately transfer them to an ice bath to stop the cooking process. Drain and set aside.
Stir-Fry the Tofu: In a large wok or skillet, heat the vegetable oil over medium-high heat. Add the tofu cubes to the pan and cook until they’re golden brown on all sides, about 5-7 minutes. Make sure to flip the tofu carefully to avoid breaking it. Once cooked, remove the tofu from the pan and set it aside.
Sauté Aromatics: In the same wok, add the minced garlic and ginger. Stir-fry for about 30 seconds until fragrant, being careful not to burn them.
Combine Ingredients: Add the blanched broccoli back into the pan along with the cooked tofu. Pour in the soy sauce, oyster sauce, and vegetable broth. Stir well to combine all the ingredients and allow them to cook together for about 2-3 minutes.
Thicken the Sauce: In a small bowl, mix the cornstarch with a few tablespoons of water to create a slurry. Pour this into the stir-fry, stirring constantly until the sauce thickens, about 1-2 minutes. Drizzle with sesame oil and season with salt and pepper to taste.
Serve: Remove the stir-fry from heat and serve it hot over a bed of cooked rice or noodles.

Extra Tips

For added flavor and texture, consider including other vegetables such as bell peppers, snap peas, or carrots in your stir-fry. You can also customize the spice level by adding red pepper flakes or chili sauce based on your preference.

If you want to make this dish even heartier, you can toss in some pre-cooked quinoa or serve it alongside a side of edamame. Remember, the key to a perfect stir-fry is to cook everything quickly at high heat to maintain the freshness and crispness of the vegetables.

Enjoy your Tofu and Broccoli Stir-Fry!

Beef and Vegetable Lo Mein

Beef and Vegetable Lo Mein is a delicious and high-protein dish that brings the flavors of Chinese cuisine right to your kitchen. This dish isn’t only packed with tender beef and a colorful array of vegetables, but it also features perfectly cooked lo mein noodles that absorb the savory sauce.

This dish is perfect for a family dinner or a gathering with friends, as it can be made in one pot and is sure to impress everyone at the table.

The secret to a great Beef and Vegetable Lo Mein lies in the quality of the ingredients and the timing of the cooking. Using fresh vegetables and marinated beef guarantees that each bite is flavorful and satisfying.

The combination of soy sauce, garlic, and ginger provides a classic taste that complements the beef and vegetables wonderfully. Follow this recipe for a quick and easy meal that’s both nutritious and indulgent.

Ingredients (serving size: 4-6 people)

12 ounces lo mein noodles
1 pound beef sirloin, sliced thinly against the grain
2 tablespoons soy sauce
1 tablespoon cornstarch
2 tablespoons vegetable oil
1 cup bell peppers, sliced (red, yellow, or green)
1 cup broccoli florets
1 cup snap peas
3 green onions, sliced
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
3 tablespoons oyster sauce
2 tablespoons sesame oil
Salt and pepper to taste

Cooking Instructions

Marinate the Beef: In a medium bowl, combine the sliced beef, 2 tablespoons of soy sauce, and 1 tablespoon of cornstarch. Mix well to guarantee the beef is evenly coated. Allow it to marinate for at least 15-30 minutes while you prepare the other ingredients.
Cook the Noodles: Bring a large pot of water to a boil. Add the lo mein noodles and cook according to the package instructions, typically about 4-5 minutes until al dente. Drain the noodles and set aside, tossing them with a little sesame oil to prevent sticking.
Stir-Fry the Vegetables: In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the minced garlic and ginger, stirring quickly for about 30 seconds until fragrant. Then, add the sliced bell peppers, broccoli florets, and snap peas. Stir-fry the vegetables for about 3-4 minutes until they’re tender-crisp. Remove them from the pan and set aside.
Cook the Beef: In the same skillet or wok, add the remaining tablespoon of vegetable oil. Add the marinated beef in a single layer and cook for about 3-4 minutes, stirring frequently, until the beef is browned and cooked through.
Combine Everything: Once the beef is cooked, return the vegetables to the skillet or wok. Add the cooked lo mein noodles and pour in the oyster sauce and a drizzle of sesame oil. Toss everything together gently, guaranteeing the noodles and vegetables are well-coated in the sauce. Cook for an additional 1-2 minutes until everything is heated through.
Season and Serve: Taste the lo mein and season with salt and pepper if needed. Garnish with sliced green onions before serving. Enjoy your Beef and Vegetable Lo Mein hot!

Extra Tips

To enhance the flavor of your Beef and Vegetable Lo Mein, consider adding a splash of rice vinegar or a pinch of red pepper flakes for some heat.

You can also customize the vegetables based on your preference or what you have on hand; bok choy, carrots, or mushrooms work well.

Additionally, for a gluten-free option, substitute the soy sauce with tamari or coconut aminos. Keep an eye on the cooking times for the beef and vegetables to achieve the perfect texture, and always remember to serve the dish immediately for the best taste.

Spicy Chickpea and Sweet Potato Curry

Spicy Chickpea and Sweet Potato Curry is a delightful dish that brings together the earthy flavors of chickpeas and sweet potatoes, enhanced by a medley of aromatic spices. This nutritious curry isn’t only packed with protein from the chickpeas, but it also offers a wholesome dose of vitamins and minerals from the sweet potatoes.

Perfect for a cozy dinner or a hearty lunch, this dish can easily be made in one pot, making cleanup a breeze. This recipe is designed to serve 4-6 people, making it an excellent option for family meals or gatherings.

The combination of spices and the natural sweetness of the sweet potatoes creates a harmonious balance, while the chickpeas provide a satisfying texture. Whether served over rice, with naan, or on its own, this curry is sure to impress and fill your guests with comfort and warmth.

Ingredients:

2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon curry powder
1 teaspoon cumin
1 teaspoon turmeric
1/2 teaspoon cayenne pepper (adjust to taste)
1 can (15 oz) chickpeas, drained and rinsed
2 medium sweet potatoes, peeled and diced
1 can (14 oz) coconut milk
1 cup vegetable broth
1 can (14 oz) diced tomatoes
Salt and pepper, to taste
Fresh cilantro, for garnish
Lime wedges, for serving

Cooking Instructions:

Heat the Oil: In a large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the diced onion and sauté for about 5 minutes, or until the onion becomes translucent. This step builds the base flavor of the curry.
Add Garlic and Ginger: Stir in the minced garlic and grated ginger, and cook for another 1-2 minutes, until fragrant. This step infuses the oil with aromatic flavors that will enhance the overall taste of the dish.
Incorporate Spices: Add the curry powder, cumin, turmeric, and cayenne pepper to the pot. Stir well to combine and let the spices toast for about 1 minute. Toasting the spices helps to release their essential oils, intensifying their flavors.
Add the Sweet Potatoes and Chickpeas: Add the diced sweet potatoes and chickpeas to the pot, stirring to coat them with the spice mixture. This step guarantees that the sweet potatoes absorb the flavors as they cook.
Pour in Liquids: Add the coconut milk, vegetable broth, and diced tomatoes (including their juices) to the pot. Stir everything together and bring the mixture to a gentle simmer. The liquid will help cook the sweet potatoes and meld the flavors.
Simmer the Curry: Cover the pot and let the curry simmer for about 20-25 minutes, or until the sweet potatoes are tender. Stir occasionally to prevent sticking. This step allows the flavors to develop and the sweet potatoes to become perfectly soft.
Season and Serve: Once the sweet potatoes are tender, taste the curry and season with salt and pepper as needed. Serve hot, garnished with fresh cilantro and lime wedges on the side. This final step adds brightness and freshness to the dish.

Extra Tips:

For added depth of flavor, consider incorporating a tablespoon of peanut butter or almond butter during the simmering stage for a creamier texture.

If you prefer a thicker curry, let it simmer uncovered for a few more minutes to reduce the liquid. You can also customize the heat level by adjusting the cayenne pepper or adding fresh chilies.

This curry can be made ahead of time and tastes even better the next day, making it a great meal prep option!

Shrimp Fried Rice With Peas and Carrots

Shrimp Fried Rice With Peas and Carrots is a delightful and nutritious dish that combines the rich flavors of shrimp with the vibrant colors of peas and carrots. This dish not only satisfies your taste buds but also packs a punch of protein, making it an excellent option for a quick weeknight dinner or a hearty lunch.

The simplicity of fried rice allows you to adapt the ingredients based on what you have on hand, while the shrimp adds a satisfying texture and flavor that elevates the dish. This recipe is perfect for serving 4 to 6 people, making it ideal for family gatherings or meal prepping for the week.

With its combination of fresh vegetables and succulent shrimp, this fried rice isn’t only filling but also a great way to incorporate healthy ingredients into your diet. Follow this easy recipe to whip up a delicious Shrimp Fried Rice that everyone will love!

Ingredients:

2 cups cooked jasmine rice (preferably day-old)
1 pound shrimp, peeled and deveined
1 cup frozen peas
1 cup diced carrots
3 tablespoons soy sauce
2 tablespoons sesame oil
2 tablespoons vegetable oil
2 garlic cloves, minced
2 green onions, chopped
2 eggs, lightly beaten
Salt and pepper, to taste

Cooking Instructions:

Prepare the Rice: If you don’t have day-old rice, cook jasmine rice according to package instructions and let it cool completely before using. This prevents the rice from becoming mushy when stir-fried.
Cook the Shrimp: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2-3 minutes, until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
Sauté Vegetables: In the same skillet, add another tablespoon of vegetable oil. Add the minced garlic, diced carrots, and frozen peas. Stir-fry for about 3-4 minutes until the carrots are tender and the peas are heated through.
Add Rice: Push the vegetables to the side of the skillet, then add the cooked jasmine rice to the center. Pour in the soy sauce and sesame oil, mixing everything together until the rice is evenly coated and heated through.
Incorporate Shrimp and Eggs: Return the cooked shrimp to the skillet. Create a well in the center of the rice and pour in the beaten eggs. Scramble the eggs until fully cooked, then mix them into the rice and shrimp.
Season and Serve: Stir in the chopped green onions, and season with salt and pepper to taste. Mix everything thoroughly and cook for an additional minute. Serve hot, garnished with extra green onions if desired.

Extra Tips:

For added flavor and nutrition, consider adding other vegetables such as bell peppers, corn, or broccoli. You can also use different proteins like chicken or tofu if shrimp isn’t available.

To enhance the taste, a splash of oyster sauce or a sprinkle of sesame seeds just before serving can take this dish to the next level. Don’t forget, using day-old rice is essential for achieving the perfect texture in fried rice—freshly cooked rice tends to be too moist and can turn mushy when stir-fried.

Enjoy your meal!

Mongolian Beef With Brown Rice

Mongolian Beef is a delightful dish that combines the rich flavors of tender beef with a sweet and savory sauce, served over a bed of nutritious brown rice. This recipe isn’t only high in protein but also offers a delicious balance of flavors and textures that make it a favorite in many households.

The use of brown rice adds a wholesome touch, providing fiber and essential nutrients, making it an excellent choice for a fulfilling meal. In this dish, the beef is marinated to enhance its flavor and tenderness, while the sauce is made with soy sauce, brown sugar, and garlic, creating a mouthwatering glaze.

The inclusion of green onions adds a fresh crunch, perfectly complementing the dish. With these straightforward instructions, you’ll have a restaurant-quality meal ready to serve in no time.

Ingredients (serving size: 4-6 people):

1.5 pounds flank steak, sliced thinly against the grain
1/4 cup soy sauce
1/4 cup brown sugar
2 tablespoons cornstarch
2 tablespoons vegetable oil
3 cloves garlic, minced
1 teaspoon ginger, minced (optional)
1 cup green onions, chopped (white and green parts separated)
2 cups brown rice
4 cups water
Salt and pepper to taste

Cooking Instructions:

Marinate the Beef: In a large bowl, combine the sliced flank steak with soy sauce and brown sugar. Mix well to confirm all pieces are coated. Let the beef marinate for at least 30 minutes, or up to 2 hours in the refrigerator to absorb the flavors and become tender.
Prepare the Brown Rice: Rinse the brown rice under cold water to remove excess starch. In a medium saucepan, bring 4 cups of water to a boil. Add the rinsed brown rice, a pinch of salt, and reduce the heat to low. Cover and simmer for about 40-45 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for an additional 10 minutes.
Coat the Beef: After marinating, sprinkle cornstarch over the beef and toss to coat evenly. This will help to create a nice crust when cooking and thicken the sauce.
Cook the Beef: Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the beef in batches, being careful not to overcrowd the pan. Sear the beef for about 2-3 minutes on each side until browned. Remove the cooked beef from the skillet and set aside.
Make the Sauce: In the same skillet, add the minced garlic and ginger (if using) and sauté for about 30 seconds until fragrant. Then, add the white parts of the chopped green onions and stir-fry for another minute. Return the beef to the skillet and pour any remaining marinade over it. Cook for another 2-3 minutes until the sauce thickens slightly.
Serve: Fluff the brown rice with a fork and divide it among serving plates. Top with the Mongolian beef mixture and garnish with the green parts of the green onions. Enjoy your flavorful and high-protein meal!

Extra Tips: For the best results, slice the flank steak thinly and against the grain to confirm tenderness. If you prefer a spicier kick, consider adding some red pepper flakes or a splash of chili sauce to the sauce mixture. Additionally, you can customize this recipe by adding your favorite vegetables, like bell peppers or broccoli, for added nutrition and color.

Sesame Ginger Chicken Salad

Sesame Ginger Chicken Salad is a vibrant and nutritious dish that combines the flavors of tender chicken, crunchy vegetables, and a zesty sesame-ginger dressing. This salad not only tantalizes your taste buds but also packs a protein punch, making it a perfect choice for a healthy lunch or dinner.

The combination of fresh ingredients and savory dressing makes it a delightful option for those looking to maintain a balanced diet without sacrificing flavor.

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This recipe is simple to prepare and can be made in under 30 minutes, making it an excellent option for busy weekdays. With a blend of crisp vegetables and succulent chicken, this salad isn’t only visually appealing but also satisfying.

It’s a fantastic way to incorporate more protein into your meals while enjoying the delicious tastes of Chinese cuisine.

Ingredients (Serves 4-6):

1 pound boneless, skinless chicken breasts
4 cups mixed salad greens (e.g., romaine, spinach, and arugula)
1 cup shredded carrots
1 bell pepper, thinly sliced (red or yellow)
1 cup cucumber, diced
1/4 cup green onions, chopped
1/4 cup sesame seeds
1/4 cup soy sauce (low sodium)
2 tablespoons fresh ginger, grated
3 tablespoons sesame oil
2 tablespoons rice vinegar
1 tablespoon honey or maple syrup
1 teaspoon garlic, minced
Salt and pepper to taste

Cooking Instructions:

1. Prepare the Chicken: Start by cutting the chicken breasts into thin strips. Season them with salt and pepper. In a large skillet over medium-high heat, add a drizzle of sesame oil. Once heated, add the chicken strips and cook for about 6-8 minutes, or until the chicken is cooked through and golden brown.

Make sure to stir occasionally for even cooking. Remove from heat and let it cool slightly.

2. Make the Dressing: In a small bowl, combine the soy sauce, grated ginger, sesame oil, rice vinegar, honey (or maple syrup), and minced garlic. Whisk the mixture until well blended. This dressing will add a deliciously tangy and savory flavor to the salad.

3. Assemble the Salad: In a large salad bowl, combine the mixed salad greens, shredded carrots, sliced bell pepper, diced cucumber, and chopped green onions. Toss the vegetables gently to mix them evenly.

4. Add Chicken and Dressing: Once the chicken has cooled, add it to the salad bowl. Drizzle the prepared dressing over the salad and toss everything together until the salad is well coated with the dressing.

5. Garnish and Serve: Finally, sprinkle sesame seeds over the top of the salad for added crunch and flavor. Serve immediately or refrigerate for 30 minutes to allow the flavors to meld together.

Extra Tips: When preparing this salad, feel free to customize the ingredients based on your preferences. You can add other vegetables, such as snap peas or radishes, for extra crunch.

For a vegetarian option, substitute the chicken with tofu or edamame for a similarly high-protein dish. Also, if you prefer a spicier kick, consider adding a dash of chili oil to the dressing. Enjoy your fresh, healthy, and protein-packed Sesame Ginger Chicken Salad!

Szechuan Tofu With Bell Peppers

Szechuan Tofu with Bell Peppers is a flavorful and nutritious dish that brings the bold and spicy flavors of Szechuan cuisine to your table. This recipe features crispy tofu sautéed with vibrant bell peppers, all coated in a rich, spicy sauce that’s a perfect complement to the tofu’s texture.

The dish isn’t only high in protein due to the tofu but also packed with vitamins and minerals from the colorful vegetables. It’s an excellent choice for vegetarians and anyone looking to incorporate more plant-based meals into their diet.

The key to making this dish a success lies in the marinade and the cooking technique. The tofu must be pressed and marinated to absorb all the flavors before frying it to a golden crisp. This method allows the tofu to hold up against the bold spices and guarantees a satisfying bite.

Pair this delightful dish with steamed rice or quinoa for a complete meal that’s sure to impress your family and friends.