Stir Fry Chicken and Tofu Recipe

Ingredients

• 300 grice
• 2 tbspgroundnut oil
• 500 gchicken breast, diced
• 280 gfirm tofu, diced
• 100 gfine green beans, trimmed
• 1carrot, thinly sliced lengthways
• 1red bell pepper, deseeded and sliced
• 5 gfresh Thai basil
• 4 clovesgarlic, minced
• 2 cmfresh root ginger, peeled and finely chopped
• 1fresh red chilli, deseeded and finely chopped
• 200 gPassage To Asia Satay Chicken Stir-Fry Sauce
• 1fresh lime, cut into wedges
• 1 tbspchopped peanuts

Instructions

1. 1

   Cook the rice

   Cook the rice according to its packet instructions so it is ready alongside the stir-fry. Heat the oil in a large pan or wok over a high heat, then add the chicken and tofu.

2. 2

   Seal the chicken

   Stir-fry the chicken and tofu for 3–4 minutes, until the chicken is sealed.

3. 3

   Add the vegetables

   Add the green beans, carrot, red pepper, Thai basil, garlic, ginger and chilli.

4. 4

   Stir-fry briefly

   Cook, stirring, for a further 2–3 minutes.

5. 5

   Add the sauce

   Pour in the stir-fry sauce and toss everything together.

6. 6

   Finish cooking

   Turn the heat down to low and stir for 2–3 minutes, checking that the chicken is fully cooked through.

7. 7

   Serve with toppings

   Serve straight away with the rice. Sprinkle over the chopped peanuts and add a lime wedge to each serving.

What is chicken and tofu stir-fry?

Stir-frying is a method of cooking ingredients quickly over high heat while keeping them moving in the pan. This version pairs chicken and tofu with vegetables and a satay-style sauce for an Indonesian-inspired meal.

The combination works because the chicken brings a meaty bite, while firm tofu holds its shape and takes on the sauce. Rice makes it a substantial one-pan-style dinner, with lime and peanuts adding a bright, crunchy finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 528 calories, 34g protein, 69g carbs, 12g fat.

The rice supplies most of the carbohydrates, while the chicken and tofu contribute much of the protein. Groundnut oil and peanuts provide fat, with additional fat and flavour from the satay sauce. For a balanced plate, serve with a generous share of the vegetables alongside the rice and protein.

Getting the ingredients ready

Chicken and tofu: Dice them before heating the pan so both can go in together and cook evenly. Patting the tofu dry can help reduce excess moisture in the pan.

Vegetables and aromatics: Trim and slice the beans, carrot and pepper, and have the basil, garlic, ginger and chilli ready beside the hob. Stir-fries move quickly, so preparing everything first makes it easier to follow the method without overcooking the vegetables.

Managing the heat

Hot pan: Heat the oil well before adding the chicken and tofu, and use a large pan or wok so the ingredients have room to move. If the pan is too full, the ingredients may release moisture and cook less evenly.

Lower finish: The method reduces the heat after adding the sauce. This gives the chicken time to finish cooking without letting the sauce catch on the base of the pan.

Checking texture and doneness

Chicken: The recipe first cooks it until sealed, but that is not the final doneness check. By the end, the thickest pieces should be fully cooked through, with no pink in the centre.

Vegetables: The short cooking time helps the beans, carrot and pepper keep some bite. Cut them into similarly sized pieces so they heat at a similar pace.

Timing the meal

Rice first: Start cooking it before the stir-fry, as the recipe directs, and check its packet for the appropriate cooking time. The rice can finish while you prepare the ingredients and cook the chicken and vegetables.

Fast finish: Once the chicken and tofu are in the pan, the cooking stages are brief. Keep the ingredients for the sauce and toppings within reach so the stir-fry can be served hot.

Serving the stir-fry

Rice and lime: Serve the stir-fry straight away over or alongside the rice, with a lime wedge for each portion. A squeeze of lime at the table brightens the rich satay sauce.

Peanuts: Sprinkle the chopped peanuts over just before serving so they retain their crunch. The recipe also uses Thai basil in the pan, bringing an aromatic note to the finished dish.

Recipe notes & tips

• Prepare and slice all the ingredients before heating the wok.
• Use a large pan so the chicken, tofu and vegetables can be stirred freely.
• Keep the carrot slices thin so they cook within the short stir-fry time.
• Check the chicken at the end of cooking rather than relying only on the sealing stage.
• Add the peanuts just before serving to keep their texture.
• Serve the lime wedges at the table so everyone can add lime to taste.

Variations

• Use another pepper: Replace the red pepper with a yellow or orange one, sliced in the same way.
• Adjust the chilli: Leave out the chilli for a milder result or include its seeds for more heat.
• Swap the basil: Use fresh basil if Thai basil is unavailable, while keeping the same small amount.
• Add extra greens: Increase the green beans and reduce another vegetable to keep the pan manageable.
• Change the rice: Serve with brown rice, allowing for its longer cooking time.

Common mistakes to avoid

• Crowding the pan: Ingredients can steam instead of stir-fry; use a large wok or cook in batches.
• Adding unprepared ingredients: The brief cooking stages can pass quickly; chop and measure everything before starting.
• Cutting the carrot too thickly: It may stay too firm; slice it thinly lengthways as directed.
• Stopping when the chicken is sealed: Sealing is not the final doneness cue; cook through during the sauce stage.
• Leaving the sauce over high heat: It may catch in the pan; lower the heat for the final 2–3 minutes.
• Adding peanuts too early: They can lose their crunch; sprinkle them on at serving time.

How to store

For best texture, serve this stir-fry fresh. Refrigerate leftovers promptly in a covered container and use within 24 hours, especially because they include cooked rice. Reheat until piping hot throughout, and reheat only once.

Frequently asked questions