Stir-Fried Chicken with Tofu and Mixed Vegetables Recipe

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Most Helpful Positive Review

Jan 22, 2008

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.

—KitchenWitch

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Most Helpful Critical Review

Aug 21, 2003

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.

—BUFFALO GAL

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11 Ratings

Aug 13, 2003

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

—NANETTE JENSEN

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Jan 20, 2003

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!!

—ROSALIND PARAGUS

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Feb 27, 2012

Yum.. I swapped the green peppers for broccoli, added a shredded carrots.. really tasty

—LindaT

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Mar 03, 2008

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.

—t_jones

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Sep 15, 2003

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

—Amy

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Jan 16, 2003

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.

—ATINAV

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Nutrition

Calories
172 kcal
9%

Carbohydrates
11.8 g
4%

Cholesterol
20 mg
7%

Fat
6.4 g
10%

Fiber
2.5 g
10%

Protein
17.8 g
36%

Sodium
547 mg
22%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

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

% Daily Value *
** Total Fat 6.4g 10 %
** Saturated Fat 1.2g 6 %
** Cholesterol 20mg 7 %
** Sodium 547mg 22 %
** Potassium 313mg 9 %
** Total Carbohydrates 11.8g 4 %
** Dietary Fiber 2.5g 10 %
** Protein 17.8g 36 %
** Sugars 3.4g
** Vitamin A 5 %
** Vitamin C 57 %
** Calcium 51 %
** Iron 21 %
** Thiamin 14 %
** Niacin 53 %
** Vitamin B6 18 %
** Magnesium 18 %
** Folate 15 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.