Stir Fried Chicken With Tofu And Mixed Vegetables Recipes

CHICKEN AND/OR TOFU STIR-FRY

Chicken And/Or Tofu Stir-Fry image

I received this recipe from a friend, but haven't had the chance to make it yet. The best stir-fries are made with the freshest vegetables, which makes this a great choice as a "market-day" meal.

Provided by Crafty Lady 13

Categories Chicken

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

3/4 cup chicken broth
3 tablespoons light soy sauce
2 tablespoons brown sugar
1 tablespoon sesame oil
1 tablespoon sesame seeds
1 tablespoon cornstarch
2 teaspoons gingerroot, peeled and minced
1 1/2 teaspoons garlic, minced
1/2 teaspoon red pepper flakes (optional) or 1/2 teaspoon Tabasco sauce (optional)
1 lb boneless chicken, cut in thin strips
14 ounces firm tofu, cubed (optional)
1 cup snow peas or 1 cup sugar snap pea, cut into 1-inch pieces
12 ounces spaghetti
1/2 cup green onion, chopped

Steps:

In a small bowl, whisk together first nine ingredients and set aside.
In large skillet over medium-high heat saute chicken in a small amount of olive oil until meat is cooked through or tofu is lightly browned. Remove from skillet and set aside.
Add snow peas or sugar snap peas to skillet. Add soy sauce mixture and bring to a boil, stirring frequently. Reduce heat and simmer until sauce thickens, approximately 3 minutes.
Mix in cooked spaghetti and green onions. Top with chicken/tofu and serve immediately.
Variation: Add other vegetables according to the length of time needed to cook until crisp-tender. Add first: thinly sliced carrots. Next: sliced, peeled broccoli stems, onions, bell pepper strips, asparagus, chopped Swiss chard stems, cabbage. Next: broccoli florets, along with soy sauce mixture. Next: sliced mushrooms and summer squash. Last: fresh greens like spinach. You can use any combination of the vegetables listed above.

Nutrition Facts : Calories 670.1, Fat 23.3, SaturatedFat 5.9, Cholesterol 85.1, Sodium 984.3, Carbohydrate 77.2, Fiber 4.1, Sugar 10.6, Protein 36

STIR-FRY CHICKEN AND VEGETABLES

Stir-Fry Chicken and Vegetables image

This is one of my favorite stir-fry recipes. Simple, quick, and easy. Serve over rice.

Provided by Michael Scovetta

Categories World Cuisine Recipes Asian

Time 40m

Yield 2

Number Of Ingredients 12

Ingredients

6 ounces skinless, boneless chicken breast, cut into small pieces
2 tablespoons soy sauce
2 tablespoons dry sherry
1 tablespoon cornstarch
1 tablespoon vegetable oil
1 cup broccoli florets, cut into pieces
1 large green bell pepper, cut into squares
1 zucchini, cut into rounds and quartered
3 cloves garlic, minced
½ cup chicken broth
1 tablespoon vegetable oil
6 green onions, chopped

Steps:

Mix chicken, soy sauce, sherry, and cornstarch in a bowl.
Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat; cook and stir broccoli, bell pepper, zucchini, and garlic for 2 to 3 minutes. Add chicken broth, cover, and simmer until vegetables are tender, 4 to 5 minutes. Transfer vegetables and sauce to a large bowl and wipe skillet clean.
Heat remaining 1 tablespoon vegetable oil over medium-high heat; cook and stir chicken until meat is no longer pink in the center, about 5 minutes. Stir in vegetables; continue to cook and stir for 2 to 3 minutes more. Sprinkle with green onions.

Nutrition Facts : Calories 313.8 calories, Carbohydrate 20.2 g, Cholesterol 45.4 mg, Fat 16.2 g, Fiber 5 g, Protein 22.1 g, SaturatedFat 2.6 g, Sodium 1265 mg, Sugar 6.3 g

STIR-FRIED CHICKEN WITH TOFU AND MIXED VEGETABLES

Stir-Fried Chicken with Tofu and Mixed Vegetables image

Chicken and tofu are cooked in the wok with vegetables and Chinese flavorings. Serve alone, with rice, or over noodles.

Provided by CYNTHEALIU

Categories World Cuisine Recipes Asian Chinese

Time 45m

Yield 6

Number Of Ingredients 13

Ingredients

3 tablespoons light soy sauce
1 teaspoon white sugar
1 tablespoon cornstarch
3 tablespoons Chinese rice wine
1 medium green onion, diced
2 skinless, boneless chicken breast halves - cut into bite-size pieces
3 cloves garlic, chopped
1 yellow onion, thinly sliced
2 green bell peppers, thinly sliced
1 (12 ounce) package firm tofu, drained and cubed
½ cup water
2 tablespoons oyster sauce
1 ½ tablespoons chili paste with garlic

Steps:

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.

Nutrition Facts : Calories 171.8 calories, Carbohydrate 11.8 g, Cholesterol 20.3 mg, Fat 6.4 g, Fiber 2.5 g, Protein 17.8 g, SaturatedFat 1.2 g, Sodium 547.9 mg, Sugar 3.4 g

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