There's so much to love about this delicious stir fry chicken and tofu recipe, especially as it's ready in just 15 minutes.
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.
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.
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.
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.
Delicious! What did you think of this dish?
Print this stir fry chicken and tofu recipe
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
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
This is a commissioned post for Passage Foods.
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