Chicken Or Tofu Recipe

Prepare protein

If using chicken: trim any fat and slice each breast into 1/2-inch thick strips or bite-size pieces. If using tofu: drain, press for 15–30 minutes to remove excess water, then cut into 1-inch cubes.

Make marinade

In a medium bowl combine 2 tbs olive oil, 2 tbs soy sauce, 1 tbs lemon juice, 1 tbs honey or maple syrup, minced garlic (2 cloves), 1/2 tsp black pepper and 1/2 tsp salt. Whisk until combined.

Pour half the marinade over the prepared chicken or tofu, toss to coat, and marinate for 15–30 minutes at room temperature (or up to 2 hours in the refrigerator). Reserve the remaining marinade for later use in the pan sauce.

While the protein marinates, cut the red bell pepper into 1/2-inch strips, halve the broccoli florets if large, and thinly slice the red onion. Heat 1 tbs olive oil in a large skillet or wok over medium-high heat.

Add the vegetables to the hot pan: start with broccoli (2 cups) and cook 3–4 minutes, stirring, until bright green and just tender. Add red bell pepper and red onion and cook another 2–3 minutes until vegetables are crisp-tender. Transfer vegetables to a plate and keep warm.

Wipe the pan if necessary and add a small splash of oil. Increase heat to medium-high. Remove protein from marinade (discard any marinade that touched raw chicken; if tofu, you can reserve marinade) and add chicken/tofu pieces in a single layer. Cook chicken 3–4 minutes per side until browned and internal temperature reaches 165°F (74°C). Cook tofu 3–4 minutes per side until golden and crisp. Work in batches to avoid crowding.

Return cooked vegetables to the pan with the seared protein. Pour the reserved marinade (if it was not contaminated by raw chicken — if it was, use 2 tbs soy sauce + 1 tbs honey + 1 tbs lemon + 1 tbs water instead) and 1/2 cup broth into the pan. Stir to combine and bring to a gentle simmer.

In a small bowl, whisk 1 tsp cornstarch with 1 tbs water to make a slurry. Stir in rice vinegar (1 tsp) and sriracha (1/2 tsp) into the slurry, then slowly pour into the pan while stirring. Simmer 1–2 minutes until sauce thickens and coats the protein and vegetables.

Taste and adjust seasoning with up to 1/4 tsp salt or additional soy sauce if needed. Sprinkle with sliced scallions and sesame seeds (optional).

Divide cooked rice or noodles among 4 servings. Top with the sauced chicken or tofu and vegetables. Garnish with fresh cilantro or parsley if desired. Serve immediately.