Tokyo Chicken and Vegetable Stir-Fry
A quick and flavorful stir-fry with tender chicken, savory mushrooms, and protein-packed tofu in a delectable soy-based sauce, served over steamed rice for a complete Asian-inspired meal.
- Prep
- 10 min
- Cook
- 15 min
- Total Time
- 25 min
- Servings
- 4
- Difficulty
- easy
- Cuisine
- Asian
Ingredients
- 2tbspsolive oil
- 1lbboneless, skinless chicken breast, cut into 1-inch pieces
- 1/4cupmilk
- 8ozscremini mushrooms, sliced
- 8ozsfirm tofu, cut into 1-inch cubes
- 1/4cuplow-sodium soy sauce
- 2tbspsrice vinegar
- 1tbsphoney
- 3clovesgarlic, minced
- 1tspginger, grated
- 1tbspcornstarch
- 2green onions, thinly sliced
- 2tbspssesame seeds
- 4cupscooked rice
Step-by-Step
- 1
In a small bowl, whisk together the soy sauce, rice vinegar, honey, garlic, and ginger. Set aside.
5m - 2
In a large skillet or wok, heat the olive oil over medium-high heat. Add the chicken and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes.
7mmedium-high heat - 3
Add the mushrooms to the skillet and cook for 2-3 minutes, until softened.
3mmedium-high heat - 4
Add the tofu, soy sauce mixture, and milk to the skillet. Bring the mixture to a simmer and cook for 2-3 minutes, until the sauce has thickened slightly.
3mmedium-high heat - 5
In a small bowl, whisk together the cornstarch and 1 tablespoon of water. Add the cornstarch mixture to the skillet and stir to combine, cooking for 1-2 minutes until the sauce has thickened.
2mmedium-high heat - 6
Remove the skillet from the heat and stir in the green onions. Serve the stir-fry immediately over the cooked rice, garnished with sesame seeds.
5m