Name: Stir Fry Chicken and Tofu Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 300 g rice; 2 tbsp groundnut oil; 500 g chicken breast. diced; 280 g firm tofu (diced); 100 g fine green beans (trimmed); 1 carrot (thinly sliced lengthways); 1 red bell pepper (de-seeded and sliced); 5 g fresh Thai basil; 4 cloves garlic (minced); 2 cm fresh root ginger (peeled and finely chopped); 1 fresh red chilli (de-seeded and finely chopped); 200 g Passage To Asia Satay Chicken Stir-Fry Sauce; 1 fresh lime (cut into wedges); 1 tbsp chopped peanuts

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There's so much to love about this delicious stir fry chicken and tofu recipe, especially as it's ready in just 15 minutes.

Chicken and tofu satay stir-fry made with Passage to Asia sauce served in a black bowl with chopsticks on the side.

This mouthwatering meal is packed with fresh veg and bags of flavour! It's made using Passage To Asia Satay Chicken Stir-Fry Sauce, which means as well as lots of tasty Thai basil, chilli, ginger, lime and garlic, this dish also benefits from a delicious, slightly sweet, peanut-based sauce.

A range of sauces from Passage to Asia surrounded by an array of different vegetables.

I love making curries and stir-fries from scratch and always recommend experimenting with cooking whenever you can. But when time is short and taste buds are in need of something special, a good store-bought sauce can help instantly kick fresh ingredients up a notch or two.

And that's just what Passage Foods' range of sauces aim to do; making cooking up speedy curries and stir-fries a breeze.

Here's how to make my stir fry chicken and tofu recipe.

Ingredients

300 g (10.58 oz) rice
2 tbsp groundnut oil
500 g (1.1 lb) chicken breast. diced
280 g (9.88 oz) firm tofu diced
100 g (3.53 oz) fine green beans trimmed
1 carrot thinly sliced lengthways
1 red bell pepper de-seeded and sliced
5 g (0.18 oz) fresh Thai basil
4 cloves garlic minced
2 cm fresh root ginger peeled and finely chopped
1 fresh red chilli de-seeded and finely chopped
200 g (7.05 oz) Passage To Asia Satay Chicken Stir-Fry Sauce
1 fresh lime cut into wedges
1 tbsp chopped peanuts

Equipment

Instructions

Set your rice on to cook so that it’s ready to serve with your stir-fry. Heat the oil in large pan or wok over a high heat. Add the chicken and tofu.

Diced chicken and tofu in a black wok surrounded by vegetables on white plates and passage to asia sauce packet.

Stir-fry for 3-4 minutes until the chicken is sealed.

Chicken and tofu in a stir fry pan surrounded by vegetables and ingredients.

Add the beans, carrot, red pepper, Thai basil, garlic, ginger and chilli.

Wok filled with chicken, tofu and colourful vegetables surrounded by chopped vegetables and ingredients.

Stir-fry for a further 2-3 minutes.

Cooking the chicken and tofu satay stir-fry in a black wok surrounded by cut vegetables and ingredients.

Pour in the stir-fry sauce and toss through.

Passage to Asia satay chicken stir-fry sauce surrounded by cut vegetables and ingredients.

Chicken and tofu stir fry topped with satay chicken sauce surrounded by cut vegetables and ingredients.

Reduce the heat to low and stir for 2-3 minutes, ensuring the chicken is fully cooked through.

Cooking chicken and tofu satay stir-fry in a wok surrounded by cut vegetables and ingredients.

Serve immediately with the rice, sprinkle with the chopped peanuts and add a wedge of lime.

Chicken and tofu satay stir-fry served in two bowls with a passage to asia packet to the side.

Want to try the sauces for yourself? Passage To Asia stir-fry sauces is available from Sainsbury's and Tesco:

At Sainsbury's: Passage to Asia Satay Chicken stir-fry sauce, Passage to Asia Massaman curry sauce, Passage to Asia Thai Basil & Sweet Chilli Chicken stir-fry sauce.
At Tesco: Passage To Asia Teriyaki Chicken stir-fry sauce, Passage To Asia Satay Chicken stir-fry sauce, Passage To Asia Tamarind Lime And Chilli sauce.

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5 from 18 votes

Stir Fry Chicken and Tofu Recipe

This stir fry chicken and tofu recipe is a delicious, quick meal, packed with fresh veg and bags of flavour.

Prep Time5

Cook Time10

Total Time15

Course: Lunches and quick-cook meals

Cuisine: Indonesian

Diet: Gluten Free

Servings: 4 bowls

Author: Emily Leary

Ingredients

300 g (10.58 oz) rice
2 tbsp groundnut oil
500 g (1.1 lb) chicken breast. diced
280 g (9.88 oz) firm tofu diced
100 g (3.53 oz) fine green beans trimmed
1 carrot thinly sliced lengthways
1 red bell pepper de-seeded and sliced
5 g (0.18 oz) fresh Thai basil
4 cloves garlic minced
2 cm fresh root ginger peeled and finely chopped
1 fresh red chilli de-seeded and finely chopped
200 g (7.05 oz) Passage To Asia Satay Chicken Stir-Fry Sauce
1 fresh lime cut into wedges
1 tbsp chopped peanuts

Instructions

Set your rice on to cook so that it’s ready to serve with your stir-fry. Heat the oil in large pan or wok over a high heat. Add the chicken and tofu.
Stir-fry for 3-4 minutes until the chicken is sealed.
Add the beans, carrot, red pepper, Thai basil, garlic, ginger and chilli.
Stir-fry for a further 2-3 minutes.
Pour in the stir-fry sauce and toss through.
Reduce the heat to low and stir for 2-3 minutes, ensuring the chicken is fully cooked through.
Serve immediately with the rice, sprinkle with the chopped peanuts and add a wedge of lime.

Nutrition

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.

Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

This is a commissioned post for Passage Foods.

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Chicken and tofu satay stir-fry - easy to make with lots of fresh flavour! #recipe #stirfry

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Stir fry chicken and tofu recipe

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Ingredients

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