Sticky Chinese Chicken or Tofu
Elevate your weeknight dinner game with this irresistible Sticky Chinese Chicken or Tofu recipe! Perfect for both meat lovers and plant-based eaters, this versatile dish features tender bites of chicken thighs or extra-firm tofu, coated in a lusciously sticky and aromatic sauce made from soy sauce, hoisin, honey, garlic, and ginger. A quick cornstarch slurry ensures the sauce clings beautifully to every piece, while a sprinkle of sesame seeds and green onions adds a touch of freshness and crunch. Ready in just 35 minutes, this easy stovetop dish pairs perfectly with steamed rice or stir-fried vegetables for a restaurant-worthy meal at home. Try this savory-sweet delight for your next dinner—it’s a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 1 pound Chicken thighs or extra-firm tofu
- 3 tablespoons Soy sauce
- 2 tablespoons Hoisin sauce
- 2 tablespoons Honey
- 1 tablespoon Rice vinegar
- 1 teaspoon Sesame oil
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 2 tablespoons Vegetable oil
- 2 stalks Green onions, chopped
- 1 tablespoon Sesame seeds (optional)
Instructions
Prepare the protein: If using chicken thighs, trim off excess fat and cut into bite-sized pieces. If using tofu, press it to remove excess moisture and cut into 1-inch cubes.
In a small bowl, prepare the sauce by mixing together the soy sauce, hoisin sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Set aside.
In another small bowl, mix the cornstarch and water to create a slurry. Set aside.
Heat a large nonstick skillet or wok over medium-high heat. Add the vegetable oil.
If using chicken, add the pieces to the skillet, spreading them out evenly. Cook for 5-6 minutes, stirring occasionally, until they’re golden and fully cooked through. If using tofu, cook the cubes gently for 4-5 minutes, turning frequently, until they’re golden on all sides.
Lower the heat to medium and pour the prepared sauce over the protein. Stir well to coat all pieces evenly.
Add the cornstarch slurry to the skillet and stir. Cook for 2-3 minutes, allowing the sauce to thicken until it becomes sticky and glossy.
Turn off the heat and garnish with chopped green onions and sesame seeds, if desired.
Serve hot over steamed rice or with your favorite vegetables.
Nutrition Facts
Calories |
1628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.8 g | 129% | |
| Saturated Fat | 21.5 g | 108% | |
| Polyunsaturated Fat | 23.2 g | ||
| Cholesterol | 427 mg | 142% | |
| Sodium | 2575 mg | 112% | |
| Total Carbohydrate | 66.3 g | 24% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 44.2 g | ||
| Protein | 121.8 g | 244% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 204 mg | 16% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1478 mg | 31% | |
*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.
