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Stir-Fried Chicken with Tofu and Mixed Vegetables

Stir-Fried Chicken with Tofu and Mixed Vegetables

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    45 m
CYNTHEALIU

CYNTHEALIU

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

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Original recipe yields 6 servings

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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

Directions

  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.
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Reviews

BUFFALO GAL
18

BUFFALO GAL

8/21/2003

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.

KitchenWitch
16

KitchenWitch

1/22/2008

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.

NANETTE JENSEN
6

NANETTE JENSEN

8/13/2003

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

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