"Chicken and tofu are cooked in the wok with vegetables and Chinese flavorings. Serve alone, with rice, or over noodles." — CYNTHEALIU
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light soy sauce
Chinese rice wine
green onion, diced
skinless, boneless chicken breast halves - cut into bite-size pieces
yellow onion, thinly sliced
green bell peppers, thinly sliced
1 (12 ounce) package
firm tofu, drained and cubed
1 1/2 tablespoons
chili paste with garlic
Just to clear up confusion: adding corn starch to the marinade is a common technique known as "velveting" -- it keeps the chicken from drying out during cooking. I've come across recipes for beef using the same technique, and the more AUTHENTIC Chinese recipes you make, the more often you'll see it.
Well this site is very kind: it won't let me give this recipe "no star." I have never rated a recipe so low. With the familiar ingredients, easy technique, and my own experience, I thought I couldn't go wrong, despite the not-so-hot reviews. One reviewer questioned the addition of corn starch so early in the cooking: good question. That seems to be what went wrong. The flavor wasn't TOO bad, but all in all, this was a failure. I have used all of these ingredients in the past, mostly together or in similar dishes, but in this dish, it all went terribly wrong. Thank goodness for rice and a salad on the side.
This recipe did not have enough flavor to it. I also don't feel the cornstarch should of been added to the first part of the recipe. Annette Jensen...Canada
This is very good -I added different vegetables BUT DO NOT add 1 1/2 tbsp of chili paste with garlic. I like hot food and added about 3/4 of a tbsp. and it was WAY TOO HOT!!
Yum.. I swapped the green peppers for broccoli, added a shredded carrots.. really tasty
I pressed all the liquid from the tofu first then fried in peanut oil and set aside. I added more garlic ,carrots and baby peppers with the chicken.
it was great.
We loved it and the kids did too. Next time I will add more veggies. Could never find the chili paste so used chili seasoning and it turned out very good
This sauce really had no flavor- I had to end up adding many more ingredients to spice this up. Not the best recipe for Stir Fry.
* Percent Daily Values are based on a 2,000 calorie diet.
Stir-Fried Chicken with Tofu and Mixed Vegetables
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 172
** Calories from Fat: 57
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