Name: High-Protein Asian Fusion Chicken & Tofu Stir-Fry Bowl
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 lbs boneless, skinless chicken breast, cut into 1-inch cubes; 14 oz extra-firm tofu, pressed and cubed; 1/4 cup low-sodium soy sauce; 2 tbsp honey or maple syrup; 1 tbsp rice vinegar; 2 tbsp sesame oil, divided; 2 tbsp cornstarch; 1 red bell pepper, sliced; 1 cup snap peas, trimmed; 4 cups cooked jasmine rice (prepared per package instructions); 2 green onions, sliced; 1 tbsp fresh ginger, grated; 3 cloves garlic, minced

High-Protein Asian Fusion Chicken & Tofu Stir-Fry Bowl

RoastedSpinach4818

This Asian Fusion Chicken & Tofu Stir-Fry Bowl is a weeknight dinner powerhouse, delivering a whopping 50g of protein per serving with tender brined chicken and golden tofu. The brining technique, inspired by rigorous recipe testing, ensures juicy, flavorful chicken every time—a secret that elevates even the simplest stir-fry. Crisp bell pepper and snap peas add crunch and color, while a quick, umami-rich sauce ties everything together for a satisfying meal. With clear instructions and readily available ingredients, this bowl is both beginner-friendly and exciting to eat, making it perfect for anyone seeking a nutritious, protein-packed dinner.

Ingredients

Instructions

Prepare a 6% salt brine by dissolving 3 tbsp salt in 6 cups of water. Add chicken cubes and brine for 15 minutes, then drain and pat dry with paper towels.
While chicken brines, press tofu between towels to remove excess moisture. Slice and toss tofu cubes in 1 tbsp cornstarch.
In a small bowl, whisk together soy sauce, honey (or maple syrup), rice vinegar, and half the sesame oil to make the sauce. Set aside.
Heat a large nonstick skillet or wok over medium-high heat. Add 1 tbsp sesame oil. Sear chicken on all sides until golden and cooked through, about 6-8 minutes. Transfer to a plate.
Add tofu to the pan and cook until golden on all sides, about 5 minutes. Add garlic and ginger; stir-fry for 1 minute until fragrant.
Add bell pepper and snap peas. Stir-fry 2-3 minutes until just tender. Return chicken to the pan, pour in the sauce, and toss to coat everything. Cook 1-2 minutes until sauce thickens slightly.
Serve stir-fry over bowls of hot jasmine rice. Garnish with sliced green onions.