Recipe courtesy of Anthony Martin
Soy-Glazed Chicken and Tofu with Spring Vegetables
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 325 calorie
- Total Fat
- 17 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 27 milligrams
- Sodium
- 627 milligrams
- Carbohydrates
- 30 grams
- Dietary Fiber
- 2 grams
- Protein
- 17 grams
- Sugar
- 24 grams
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
Ingredients
4 tablespoons olive oil
1 large chicken breast, skin removed, diced into 1-inch pieces
Salt and pepper, to season
3 ounces firm tofu, cut into 1-inch cubes and lightly dusted with flour
2 ounces broccoli florets, chopped
2 ounces fresh snap peas
1/3 cup honey
1/4 cup reduced-sodium soy sauce
3 ounces shelled edamame beans
1 pinch red pepper flakes
Directions
- Set a saute pan with 2 tablespoons of the olive oil over medium-high heat. Season the chicken with salt and pepper and, once oil starts to smoke lightly, place the chicken into the hot pan. Saute the chicken until it is cooked through. Remove the chicken from the pan and set aside.
- Wipe the pan clean and set it back over medium-high heat. Add the remaining 2 tablespoons olive oil. Once the oil begins to lightly smoke again, add the floured tofu and saute until golden brown on all sides. Remove the tofu from the pan and set it aside.
- Next, add the broccoli and peas to the pan and saute until tender. Reduce heat to medium-low and push the vegetables to one side of the pan. Add the honey to the other side of the pan and heat it until it begins to simmer. Add the soy sauce and bring everything to a simmer.
- Stir in the edamame and red pepper flakes, cooking for 30 seconds, before adding the chicken and tofu to the pan. Saute everything together until all the ingredients are evenly coated and glazed.