Name: Asian Fusion Chicken & Tofu Stir-Fry with Wok Hei
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb boneless, skinless chicken breast, sliced thin (about 450g); 1 block (14 oz) firm tofu, pressed and cubed; 2 tbsp soy sauce (low sodium preferred); 2 tbsp oyster sauce; 1 tbsp rice vinegar; 1 tbsp cornstarch; 3 tbsp neutral oil (e.g., canola or avocado oil); 1 red bell pepper, sliced; 1 bunch broccolini, chopped (about 6 oz); 4 cloves garlic, minced; 1-inch piece fresh ginger, peeled and minced; 2 scallions, sliced; 1 tbsp toasted sesame oil; Cooked jasmine rice, for serving (optional, not included in macros)

Asian Fusion Chicken & Tofu Stir-Fry with Wok Hei

GoldenPumpkin2764

This Asian Fusion Chicken & Tofu Stir-Fry is all about maximizing flavor and tenderness with beginner-friendly techniques. Velveting the chicken ensures each bite is juicy, while quick, high-heat stir-frying delivers that crave-worthy 'wok hei'—the smoky, savory depth found in the best Asian cuisine. A duo of chicken and tofu boosts protein and texture, and vibrant veggies round out the meal. The sauce is savory, a touch tangy, and super satisfying. This dish comes together in under 40 minutes, making it perfect for busy weeknights yet special enough to impress. Enjoy a restaurant-quality dinner at home, packed with nutrition and excitement!

Ingredients

Instructions

Pat chicken dry and toss with 1 tbsp soy sauce and 1 tbsp cornstarch. Let marinate 10 minutes while prepping other ingredients (velveting for tenderness).
Heat a wok or large skillet over high heat until smoking. Add 1.5 tbsp oil, swirl to coat, then add chicken in a single layer. Stir-fry 2-3 minutes until browned and just cooked through. Remove chicken to a bowl.
Add remaining 1.5 tbsp oil to wok. Add tofu cubes and fry until golden on most sides, about 3-4 minutes. Remove to the same bowl as chicken.
Reduce heat to medium-high. Add garlic, ginger, and white parts of scallions. Stir-fry 30 seconds until fragrant. Add bell pepper and broccolini; stir-fry 2-3 minutes until just tender-crisp.
Return chicken and tofu to wok. Add remaining 1 tbsp soy sauce, oyster sauce, and rice vinegar. Toss everything together, cooking 1-2 minutes to coat well and heat through.
Off heat, drizzle with sesame oil and top with green scallion slices. Serve hot, optionally with steamed jasmine rice.