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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 Time
5
minutes
mins
Cook Time
10
minutes
mins
Total Time
15
minutes
mins
Course:
Lunches and quick-cook meals
Cuisine:
Indonesian
Diet:
Gluten Free
Servings:
4
bowls
Author:
Emily Leary
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
Metric
-
Ounces
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
Calories:
528
kcal
|
Carbohydrates:
69
g
|
Protein:
34
g
|
Fat:
12
g
|
Saturated Fat:
2
g
|
Cholesterol:
80
mg
|
Sodium:
164
mg
|
Potassium:
797
mg
|
Fiber:
3
g
|
Sugar:
3
g
|
Vitamin A:
3860
IU
|
Vitamin C:
65.7
mg
|
Calcium:
55
mg
|
Iron:
1.9
mg
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