Name: High-Protein Asian Fusion Chicken & Tofu Stir-Fry
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; 2 tbsp low-sodium soy sauce; 2 tbsp oyster sauce (vegetarian option: mushroom sauce); 2 tbsp rice vinegar; 1 tbsp toasted sesame oil; 2 tbsp neutral oil (e.g., canola or grapeseed); 4 cups broccoli florets; 2 red bell peppers, sliced; 4 cloves garlic, minced; 1 tbsp fresh ginger, minced; 2 tsp cornstarch; 2 tbsp water; 1/2 tsp black pepper; 2 green onions, sliced (for garnish)

High-Protein Asian Fusion Chicken & Tofu Stir-Fry

BakedCinnamon0086

This High-Protein Asian Fusion Chicken & Tofu Stir-Fry is a vibrant, satisfying dinner that delivers on both flavor and nutrition. Designed to meet a high protein goal without relying on seafood or red meat, it features juicy chicken breast and golden-seared tofu tossed with crisp broccoli and sweet red bell peppers. The sauce is a balanced blend of umami-rich soy and oyster sauces, aromatic ginger and garlic, and a hint of toasted sesame. Quick marination ensures tender chicken, while par-cooking the vegetables keeps them bright and full of texture. Perfect for anyone seeking a gout-friendly, Asian-inspired meal that’s both achievable and crave-worthy.

Ingredients

Instructions

In a large bowl, combine chicken cubes with 1 tbsp soy sauce and 1 tbsp rice vinegar. Mix well and let marinate for 10 minutes while prepping other ingredients.
Heat 1 tbsp neutral oil in a large nonstick skillet or wok over medium-high heat. Add chicken in a single layer and cook undisturbed for 3 minutes, then stir-fry for another 3-4 minutes until golden and cooked through. Remove chicken to a plate.
Add another 1 tbsp oil to the pan. Add tofu cubes, searing on each side until golden (about 4 minutes total). Remove tofu and set aside.
Add broccoli and bell peppers to the hot pan. Stir-fry for 2 minutes, then add garlic and ginger. Stir-fry another 1-2 minutes until vegetables are crisp-tender.
Return chicken and tofu to the pan. Stir together remaining 1 tbsp soy sauce, 1 tbsp oyster (or mushroom) sauce, 1 tbsp rice vinegar, sesame oil, black pepper, and cornstarch mixed with 2 tbsp water. Pour sauce over stir-fry and toss to coat. Cook for 1-2 minutes until sauce thickens and everything is hot.
Taste and adjust seasoning if needed. Serve immediately, garnished with green onions.