Asian Chicken Tofu

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Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 2
Calories: 509kcal

Ingredients

  • 1/2 cup White rice rinsed
  • Salt to taste
  • Black pepper to taste
  • 2 TBSP Oyster sauce
  • 1 TBSP Chicken broth
  • 1 tsp Sesame oil
  • 1 tsp Rice wine vinegar
  • 1 tsp Cornstarch
  • 3 tsp Extra-virgin olive oil divided
  • 8 oz Chicken breast boneless skinless cut into bite size pieces
  • 4 oz Extra-firm tofu rinsed, patted dry and cut into 1-inch cubes
  • 2 cups Broccoli cut into small florets
  • 1/3 cup Water
  • 1/2 cup Red bell pepper thinly sliced
  • 1 cup Snow peas halved lengthwise
  • 2 TBSP Fresh ginger peeled and minced
  • 2 TBSP Scallions thinly sliced (white and light green parts only)
  • 4 Fortune Cookies

Ginger Spritzer

  • 3/4 cup Hot water
  • 1 TBSP Fresh ginger grated
  • 2 tsp Sugar
  • 1 tsp Lime juice
  • 2 TBSP Orange juice
  • 1 cup Sparkling water cold
US Customary - Metric

Instructions

  • Make the rice: Cook the rice according to the directions on the package. Once tender fluff with a fork and season with salt and pepper to taste.
  • To make the spritzer: Bring the water to a simmer in a saucepan over medium heat (or microwave until hot). Remove from the heat and place into a large bowl with the freshly grated ginger root.
  • Stir in the sugar. Cover with a lid and set aside on the countertop.
  • For the Chicken tofu: In a small cup, combine oyster sauce, broth, sesame oil, vinegar, and cornstarch.
  • Warm the olive oil in a large nonstick skillet or wok over medium-high heat until hot but not smoking. Saute the chicken until nicely browned then remove from the pan and set aside. Add tofu to the pan; cook 3 minutes per side, until lightly golden. Add broccoli and 1/3 cup water; bring to a simmer. Cover; reduce heat and simmer for 4 minutes, until broccoli is crisp-tender. Transfer tofu and broccoli to a large plate.
  • Add the peppers to the pan. Saute for 3 minutes (add a touch more oil if needed). Add snow peas, ginger, and oyster sauce mixture; cook for 1 minute, while stirring. Stir the chicken, tofu, and broccoli into the pan until everything is combined and the chicken is cooked to an internal temperature of 160 degrees using a thermometer.
  • Finish the spritzer: Strain the liquid through a fine mesh strainer into a pitcher. Press the remaining ginger root to squeeze out any extra liquid. Discard the solids, but keep the liquid. Stir in lime juice, orange juice, and sparkling water.
  • Serve the chicken tofu over rice. Garnish with scallions. Enjoy with ginger spritzer over ice if desired and fortune cookies.

Nutrition

Calories: 509kcal | Carbohydrates: 61g | Protein: 37g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 752mg | Potassium: 1135mg | Fiber: 6g | Sugar: 11g | Vitamin A: 2395IU | Vitamin C: 171mg | Calcium: 124mg | Iron: 4mg

Asian Chicken Tofu

No ratings yet
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Servings 2
Calories 509 kcal

Ingredients
 
 

  • 1/2 cup White rice rinsed
  • Salt to taste
  • Black pepper to taste
  • 2 TBSP Oyster sauce
  • 1 TBSP Chicken broth
  • 1 tsp Sesame oil
  • 1 tsp Rice wine vinegar
  • 1 tsp Cornstarch
  • 3 tsp Extra-virgin olive oil divided
  • 8 oz Chicken breast boneless skinless cut into bite size pieces
  • 4 oz Extra-firm tofu rinsed, patted dry and cut into 1-inch cubes
  • 2 cups Broccoli cut into small florets
  • 1/3 cup Water
  • 1/2 cup Red bell pepper thinly sliced
  • 1 cup Snow peas halved lengthwise
  • 2 TBSP Fresh ginger peeled and minced
  • 2 TBSP Scallions thinly sliced (white and light green parts only)
  • 4 Fortune Cookies

Ginger Spritzer

  • 3/4 cup Hot water
  • 1 TBSP Fresh ginger grated
  • 2 tsp Sugar
  • 1 tsp Lime juice
  • 2 TBSP Orange juice
  • 1 cup Sparkling water cold

Instructions
 

  • Make the rice: Cook the rice according to the directions on the package. Once tender fluff with a fork and season with salt and pepper to taste.
  • To make the spritzer: Bring the water to a simmer in a saucepan over medium heat (or microwave until hot). Remove from the heat and place into a large bowl with the freshly grated ginger root.
  • Stir in the sugar. Cover with a lid and set aside on the countertop.
  • For the Chicken tofu: In a small cup, combine oyster sauce, broth, sesame oil, vinegar, and cornstarch.
  • Warm the olive oil in a large nonstick skillet or wok over medium-high heat until hot but not smoking. Saute the chicken until nicely browned then remove from the pan and set aside. Add tofu to the pan; cook 3 minutes per side, until lightly golden. Add broccoli and 1/3 cup water; bring to a simmer. Cover; reduce heat and simmer for 4 minutes, until broccoli is crisp-tender. Transfer tofu and broccoli to a large plate.
  • Add the peppers to the pan. Saute for 3 minutes (add a touch more oil if needed). Add snow peas, ginger, and oyster sauce mixture; cook for 1 minute, while stirring. Stir the chicken, tofu, and broccoli into the pan until everything is combined and the chicken is cooked to an internal temperature of 160 degrees using a thermometer.
  • Finish the spritzer: Strain the liquid through a fine mesh strainer into a pitcher. Press the remaining ginger root to squeeze out any extra liquid. Discard the solids, but keep the liquid. Stir in lime juice, orange juice, and sparkling water.
  • Serve the chicken tofu over rice. Garnish with scallions. Enjoy with ginger spritzer over ice if desired and fortune cookies.

Nutrition

Calories: 509kcalCarbohydrates: 61gProtein: 37gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 73mgSodium: 752mgPotassium: 1135mgFiber: 6gSugar: 11gVitamin A: 2395IUVitamin C: 171mgCalcium: 124mgIron: 4mg
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