Stir-Fried Chicken with Tofu and Mixed Vegetables

Stir-Fried Chicken with Tofu and Mixed Vegetables

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"Chicken and tofu are cooked in the wok with vegetables and Chinese flavorings. Serve alone, with rice, or over noodles."
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Ingredients

45 m servings 172 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 172 kcal
  • 9%
  • Fat:
  • 6.4 g
  • 10%
  • Carbs:
  • 11.8g
  • 4%
  • Protein:
  • 17.8 g
  • 36%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 548 mg
  • 22%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. In a medium bowl, mix the soy sauce, sugar, cornstarch, and rice wine. Place the green onion and chicken in the mixture. Allow to marinate at least 15 minutes.
  2. In a wok over medium-high heat, cook and stir the chicken with the marinade mixture about 5 minutes until almost done. Toss in the garlic, onion, and peppers. Continue to cook and stir 5 minutes, or until vegetables are crisp but tender and chicken is no longer pink and juices run clear.
  3. Mix the tofu, water, oyster sauce, and chili paste into the wok. Cook and stir until heated through.

Reviews

10
  1. 12 Ratings

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Most helpful positive review

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 bee...

Most helpful critical review

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 cou...

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 cou...

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 bee...

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!!

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.

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

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.

Wonderful! I substituted some artichoke salsa for the last two ingredients and it worked!