Stir-Fried Chicken with Tofu and Mixed Vegetables10 Reviews
- Prep: 15 min
- Cook: 15 min
- Ready In: 45 min
“Chicken and tofu are cooked in the wok with vegetables and Chinese flavorings. Serve alone, with rice, or over noodles.” - by CYNTHEALIU
Original recipe yields 6 servings
- 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.
- 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.
- Mix the tofu, water, oyster sauce, and chili paste into the wok. Cook and stir until heated through.
Amount Per Serving (6 total)
- 172 cal
- 6.4 g
- 11.8 g
Based on a 2,000 calorie diet
Reviews (10)Rate This Recipe
"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 ..." See morego 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."
"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 usin..." See moreg the same technique, and the more AUTHENTIC Chinese recipes you make, the more often you'll see it. "
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