Stir-Fried Chicken with Tofu and Mixed Vegetables

Stir-Fried Chicken with Tofu and Mixed Vegetables

10
CYNTHEALIU 0

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

Ingredients

45 m {{adjustedServings}} servings 172 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • 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

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

10
  1. 11 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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