This recipe combines the satisfying texture of chicken with the healthy benefits of tofu in a vibrant, flavorful stir-fry. It's a quick, easy meal perfect for a weeknight dinner, adaptable to your spice preferences, and packed with nutrients. This dish is a testament to how delicious and healthy eating can be!
What Makes This Chicken and Tofu Stir-Fry Special?
This recipe stands out because it doesn't just throw chicken and tofu together; it carefully balances textures and flavors. The chicken provides a savory richness, while the tofu offers a delightful, subtly nutty counterpoint. The stir-fry sauce is the star, expertly blending sweet, savory, and spicy notes for a truly unforgettable taste. Plus, it's incredibly versatile – easily adjusted to accommodate dietary restrictions or personal preferences.
Ingredients:
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For the Chicken and Tofu:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 block (14 oz) extra-firm tofu, pressed and cubed
- 1 tbsp cornstarch
- 1 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp vegetable oil
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For the Vegetables:
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 1 cup broccoli florets
- 1 cup snow peas (or sugar snap peas)
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For the Sauce:
- 1/4 cup soy sauce (or tamari)
- 2 tbsp rice vinegar
- 2 tbsp honey or maple syrup
- 1 tbsp sesame oil
- 1 tsp cornstarch
- 1/2 tsp red pepper flakes (or more, to taste)
Instructions:
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Prepare the Chicken and Tofu: In a bowl, combine the chicken and tofu with cornstarch and soy sauce. Toss to coat evenly. This helps create a delicious crispy exterior.
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Stir-fry the Chicken and Tofu: Heat 1 tbsp vegetable oil in a wok or large skillet over medium-high heat. Add the chicken and tofu and stir-fry until browned and cooked through (about 5-7 minutes). Remove from the pan and set aside.
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Stir-fry the Vegetables: Add the remaining 1 tbsp vegetable oil to the pan. Add the onion, bell peppers, and garlic and ginger. Stir-fry for 3-4 minutes until softened. Add the broccoli and snow peas and stir-fry for another 2 minutes until tender-crisp.
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Make the Sauce: In a small bowl, whisk together the soy sauce, rice vinegar, honey/maple syrup, sesame oil, cornstarch, and red pepper flakes until smooth.
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Combine and Simmer: Return the chicken and tofu to the pan with the vegetables. Pour the sauce over everything and stir to combine. Bring to a simmer and cook for 1-2 minutes, or until the sauce has thickened and coats the chicken and tofu.
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Serve: Serve hot over rice or quinoa. Garnish with sesame seeds and chopped green onions, if desired.
Frequently Asked Questions (FAQs)
Can I use different vegetables?
Absolutely! Feel free to substitute your favorite vegetables. Mushrooms, carrots, zucchini, and baby corn would all be delicious additions.
How can I make this recipe spicier?
Add more red pepper flakes to the sauce, or include a chopped chili pepper with the vegetables. You could also add a dash of sriracha or your favorite hot sauce at the end.
Can I make this recipe ahead of time?
You can prepare the chicken and tofu mixture and the sauce ahead of time. Store them separately in the refrigerator until ready to cook. Assemble and cook the stir-fry just before serving for the best results. The vegetables are best added fresh.
Is this recipe gluten-free?
To make this recipe gluten-free, use tamari instead of soy sauce. Ensure all other ingredients are also gluten-free.
What type of tofu is best for this recipe?
Extra-firm tofu is recommended because it holds its shape best during cooking and provides a satisfying texture.
This recipe offers a delicious and healthy way to enjoy chicken and tofu together. The combination of textures and flavors makes it a truly satisfying and versatile meal. Enjoy!
