Stir Fry Chicken & Tofu Recipe Asian cooking

chicken breast

🥗Healthier: skinless chicken thighs

💰Cheaper: pork

Thighs are often less expensive and juicier.

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh is a protein-rich alternative that adds a nutty flavor.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Tamari is often cheaper and gluten-free.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a healthier fat option.

Prepare chicken by cutting into bite-sized pieces.

Drain tofu and cut into cubes.

Heat vegetable oil in a large skillet over medium-high heat until shimmering.

Add chicken to the skillet and cook until browned, about 5-7 minutes.

Remove chicken from the skillet and set aside.

In the same skillet, add tofu and cook until golden, about 4-5 minutes.

Add garlic and ginger to the skillet, stirring for 30 seconds until fragrant.

Add bell peppers, broccoli, and carrots; stir-fry for 3-4 minutes until tender-crisp.

Return chicken to the skillet and mix well with vegetables.

In a small bowl, combine soy sauce, sesame oil, and cornstarch with water; stir until smooth.

Pour sauce over the stir-fry, tossing to coat evenly; cook for another 2-3 minutes until thickened.

Serve hot over cooked rice, garnished with green onions and red pepper flakes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens