Chicken and or Tofu Stir Fry
Elevate your weeknight dinners with this quick and customizable Chicken and/or Tofu Stir Fry—a vibrant, protein-packed dish that’s as versatile as it is flavorful. Featuring tender chicken or golden, crispy tofu (or both!), this recipe pairs perfectly with a colorful medley of fresh broccoli, bell peppers, carrots, and snow peas. The savory-sweet stir-fry sauce, made with soy sauce, hoisin, and a touch of honey or maple syrup, coats every bite with irresistible umami. Ready in just 35 minutes, this one-pan wonder is ideal for busy nights and can be served over fluffy rice or noodles for a complete, satisfying meal. Garnish with sesame seeds and green onions for a striking finish! Whether you're a tofu lover, a chicken fan, or want the best of both worlds, this stir fry recipe is your go-to for a healthy, delicious dinner.
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Recipe Information
Ingredients
- 1 pound Chicken breast (boneless, skinless, cubed)
- 1 block Firm tofu (pressed and cubed)
- 4 tablespoons Soy sauce
- 2 tablespoons Sesame oil
- 1 tablespoon Cornstarch
- 3 cloves Fresh garlic (minced)
- 1 tablespoon Fresh ginger (minced)
- 2 tablespoons Vegetable oil
- 2 cups Broccoli florets
- 1 large Red bell pepper (sliced)
- 1 medium Carrot (julienned or thinly sliced)
- 1 cup Snow peas
- 2 stalks Green onions (sliced)
- 2 tablespoons Hoisin sauce
- 1 tablespoon Honey or maple syrup (for sweetness)
- 4 cups Cooked rice or noodles (for serving)
- 1 tablespoon Sesame seeds (optional, for garnish)
Instructions
If using tofu, press the tofu block for at least 10 minutes to remove excess moisture, then cut it into cubes.
In a bowl, combine soy sauce, 1 tablespoon of sesame oil, and cornstarch. Mix well to make the marinade.
Divide the marinade into two portions. Use one portion to marinate the chicken cubes, and the other portion to marinate the tofu cubes. Let them sit for 10 minutes.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 5-6 minutes until cooked through. Remove and set aside.
In the same skillet or wok, add another 1 tablespoon of vegetable oil and cook the tofu until golden on all sides, about 4-5 minutes. Remove and set aside.
Reduce the heat to medium and add the remaining tablespoon of sesame oil to the wok. Sauté the minced garlic and ginger for 30 seconds until fragrant.
Add the broccoli, red bell pepper, carrots, and snow peas to the wok. Stir fry for 3-4 minutes until the vegetables are tender-crisp.
In a small bowl, mix the hoisin sauce and honey (or maple syrup) with 1 tablespoon of water to create the stir-fry sauce.
Return the chicken and/or tofu to the wok and pour the stir-fry sauce over everything. Toss to coat evenly, cooking for an additional 2-3 minutes to heat through.
Garnish with sliced green onions and sesame seeds if desired. Serve hot over cooked rice or noodles.
Nutrition Facts
Calories |
790 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.2 g | 34% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 831 mg | 36% | |
| Total Carbohydrate | 81.5 g | 30% | |
| Dietary Fiber | 7.1 g | 26% | |
| Total Sugars | 12.5 g | ||
| Protein | 58.3 g | 117% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 630 mg | 48% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 929 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
