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Chicken and tofu are cooked in the wok with vegetables and Chinese flavorings. Serve alone, with rice, or over noodles.
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
Directions
Step 1
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.
Step 2
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.
Step 3
Mix the tofu, water, oyster sauce, and chili paste into the wok. Cook and stir until heated through.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 172 | |
| % Daily Value * | |
| Total Fat6g | 8% |
| Saturated Fat1g | 6% |
| Cholesterol20mg | 7% |
| Sodium548mg | 24% |
| Total Carbohydrate12g | 4% |
| Dietary Fiber3g | 9% |
| Total Sugars3g | |
| Protein18g | |
| Vitamin C34mg | 172% |
| Calcium407mg | 31% |
| Iron2mg | 12% |
| Potassium313mg | 7% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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