The wok is used to cook the vegetables, tofu, and chicken while adding Chinese seasonings. Serve on its own, over noodles, or over rice.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 15 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
| Yield: | 6 servings |
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
Instructions
- 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 | 172 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 20 mg |
| Dietary Fiber | 3 g |
| Protein | 18 g |
| Saturated Fat | 1 g |
| Sodium | 548 mg |
| Sugars | 3 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
I really liked the recipe. Easy and intuitive. Corn starch creates coating on chicken. Also 1 1/2 tbs of red chilli paste was fine for our taste, but we do eat hot food often
I used cooking sherry instead of rice wine, doubled the amount of soy sauce and chili sauce and also added salt and pepper in marinade. Also only added mixture of water, corn starch and oyster sauce at the end. It’s a typical Asian stir fry recipe with added chili sauce / garlic. First time using chili sauce w garlic and it’s good.
I will definitely make this again! Since I did not have chicken breast, I used boneless chicken thighs cut into bite size pieces. I used Seasoned Rice Vinegar as I did not have Rice Wine. Vegetables used were yellow and red bell peppers, snow peas, and carrots. Deeeelish!
Yum.. I swapped the green peppers for broccoli, added a shredded carrots.. really tasty
Wonderful! I substituted some artichoke salsa for the last two ingredients and it worked!
I skipped the tofu and added more carrots, broccoli and kale; it was delicious.
I pressed all the liquid from the tofu first then fried in peanut oil and set aside. I added more garlic ,carrots and baby peppers with the chicken. it was great.
Just to clear up confusion: adding corn starch to the marinade is a common technique known as “velveting” — it keeps the chicken from drying out during cooking. I’ve come across recipes for beef using the same technique, and the more AUTHENTIC Chinese recipes you make, the more often you’ll see it.
We loved it and the kids did too. Next time I will add more veggies. Could never find the chili paste so used chili seasoning and it turned out very good
Well this site is very kind: it won’t let me give this recipe “no star.” I have never rated a recipe so low. With the familiar ingredients, easy technique, and my own experience, I thought I couldn’t go wrong, despite the not-so-hot reviews. One reviewer questioned the addition of corn starch so early in the cooking: good question. That seems to be what went wrong. The flavor wasn’t TOO bad, but all in all, this was a failure. I have used all of these ingredients in the past, mostly together or in similar dishes, but in this dish, it all went terribly wrong. Thank goodness for rice and a salad on the side.
This sauce really had no flavor- I had to end up adding many more ingredients to spice this up. Not the best recipe for Stir Fry.
This recipe did not have enough flavor to it. I also don’t feel the cornstarch should of been added to the first part of the recipe. Annette Jensen…Canada
This is very good -I added different vegetables BUT DO NOT add 1 1/2 tbsp of chili paste with garlic. I like hot food and added about 3/4 of a tbsp. and it was WAY TOO HOT!!