Szechuan Chicken Strips and Tofu Recipe
Ready in: 25 minutes
Makes: 4 servings
Ingredients
- 1 Tbsp. safflower or olive oil
- 1 lb. skinless chicken breast, cut into strips
- OR
- 1 lb. well-drained firm tofu, cut into strips
- OR combination of both equal to 1 lb.
- Pinch sea salt and black pepper
- ½ cup red pepper, cut into strips
- ½ cup green or yellow zucchini, cut into strips
- ½ cup red onion, cut into strips
- ½ cup snow peas, trimmed
- 2 cloves garlic, minced
- 1 tsp. ginger, freshly grated
Sauce:
- Pinch sea salt and black pepper
- 2 tsp. potato flour or quinoa flour
- 3 tsp. low-sodium soy sauce
- 3 tsp. rice vinegar
- 1 tsp. organic honey
- 1 cup low-sodium vegetable broth or water
Instruction
- Place some of the oil in a non-stick skillet or wok. Brown chicken, tofu strips or combination in batches, over medium-high heat. Season with sea salt and black better. Remove from skillet and transfer to serving bowl.
- In the same skillet with a little more oil, stir-fry vegetables, garlic and ginger until just done but still bright in color.
- Mix dry sauce ingredients in a bowl.
- Mix wet sauce ingredients in separate bowl, then add dry ingredients. Mix together, ensuring there are no lumps.
- Add sauce mixture to skillet. Bring to a boil and stir constantly. Add chicken or tofu or both. Heat through.
- Serve over brown rice.
Nutrients per serving (Chicken): 92 calories, 4 g fat, 0.13 g saturated fat, 44 mg cholesterol, 452 mg sodium, 10 g total carbs, 1 g dietary fiber, 5 g sugars, 5 g protein.
Nutrients per serving (Tofu): 175 calories, 10 g total fat, 0.25 saturated fat, 0 mg cholesterol, 452 mg sodium, 12 g total carbs, 1 g dietary fiber, 5g sugars, 12 g protein.