Chicken Or Tofu Recipe

Prepare protein

If using chicken: trim excess fat and cut into 1-inch pieces. If using tofu: press 30 minutes to remove excess moisture, then cut into 1-inch cubes.

Combine marinade

In a bowl combine 3 tbs soy sauce, 1 tbs rice vinegar, 1 tsp sesame oil, 2 tsp minced garlic, 1 tsp grated ginger, 1 tbs cornstarch and 1 tsp black pepper. Whisk until cornstarch is dissolved.

Toss the chicken pieces or tofu cubes gently with the marinade, ensuring all pieces are coated. Let chicken marinate at least 20 minutes (up to 2 hours) in the refrigerator; tofu can marinate 10–30 minutes. If short on time, proceed after 10 minutes.

Whisk together 1 tbs low-sodium soy sauce, 1 tbs hoisin, 1 tbs honey or maple syrup, 1 tbs broth, 1 tsp rice vinegar and 1 tsp sriracha (if using) in a small bowl. Taste and adjust sweetness or salt as desired.

In a separate small cup, mix 1 tsp cornstarch with 2 tbs cold water to make a smooth slurry. Set both aside.

Heat a large skillet or wok over medium-high heat until hot. Add 2 tbs neutral oil and swirl to coat.

If cooking chicken: add marinated chicken in a single layer (reserve excess marinade) and sear without moving for 1–2 minutes to develop color, then stir-fry 3–4 more minutes until cooked through (internal temp 165°F / 74°C). Remove chicken to a plate and cover loosely.

If cooking tofu: add tofu cubes in a single layer and let them cook undisturbed 2–3 minutes until golden on one side, then gently turn and brown other sides, about 6–8 minutes total. Remove tofu to a plate and set aside.

If pan is dry, add up to another 1 tbs oil. Add the sliced onion and white parts of scallions; stir-fry 1 minute. Add minced garlic, grated ginger, bell pepper, carrot and broccoli. Stir-fry 3–4 minutes until vegetables are bright and broccoli is crisp-tender.

Return cooked chicken or tofu to the pan along with any reserved juices. Stir to combine with vegetables.

Pour the prepared sauce over the stir-fry and stir to distribute. Give the cornstarch slurry a quick stir, then pour into the pan while stirring. Cook 1–2 minutes until sauce thickens and becomes glossy, coating the protein and vegetables.

Turn off heat, drizzle 1 tsp sesame oil over the dish, and toss. Stir in the green parts of the scallions.

Taste and adjust: add a pinch of salt, a squeeze of lime, or a splash of soy if needed.

Transfer to a serving platter or individual bowls. Garnish with toasted sesame seeds and chopped cilantro or basil if using. Serve immediately with steamed rice or noodles.