Name: Asian Chicken Tofu
Prep time: 20 min
Cook time: 30 min
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; 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)

Asian Chicken Tofu

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Prep Time: 20

Cook Time: 30

Servings:

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

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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