Stir-Fried Chicken with Tofu and Mixed Vegetables

Ingredients

Tap an ingredient to see possible substitutions.

• 1 tablespoon cornstarch
  Click to see substitutions
• 1 tablespoon water
  Click to see substitutions
• 1 1/2 teaspoons light soy sauce
  Click to see substitutions
• 1 ½ teaspoons white sugar
  Click to see substitutions
• 1/2 teaspoon salt
  Click to see substitutions
• 6 skinless, boneless chicken breast halves, sliced
  Click to see substitutions
• 1 cup bean sprouts
  Click to see substitutions
• 1/4 cup water
  Click to see substitutions
• 2 teaspoons oyster sauce
  Click to see substitutions
• 1 teaspoon white sugar
  Click to see substitutions
• 1 tablespoon vegetable oil
  Click to see substitutions
• 3 tablespoons black bean sauce with garlic
  Click to see substitutions
• 1 tablespoon chopped garlic
  Click to see substitutions
• 1 onion, finely sliced
  Click to see substitutions
• ½ green bell pepper, chopped
  Click to see substitutions
• 2 teaspoons cornstarch
  Click to see substitutions
• 1 tablespoon water
  Click to see substitutions

Instructions

1. 1
   To make the marinade: Mix 1 tablespoon cornstarch with 1 tablespoon water in a bowl; stir in light soy sauce, sugar, and salt. Add chicken; toss to combine. Set aside to marinate for 20 minutes.
2. 2
   Bring water to a boil in a saucepan. Add bean sprouts; cook just until blanched, about 30 seconds; drain and set aside.
3. 3
   Combine 1/4 cup water, oyster sauce, and sugar together in a small bowl; set aside.
4. 4
   Heat vegetable oil in a skillet over high heat. Add black bean sauce and chopped garlic; cook and stir until fragrant, about 1 minute. Add onion; cook and stir until soft, 3 to 4 minutes.
5. 5
   Add chicken and marinade mixture; stir-fry until cooked through and no longer pink in the middle, about 4 to 5 minutes. Stir in oyster sauce mixture; cook until heated through. Cover and simmer until flavors blend, about 1 or 2 minutes. Stir in bell pepper; cover and cook until softened, 1 to 2 minutes more.
6. 6
   Dissolve 2 teaspoons cornstarch in 1 tablespoon water. Stir in bean sprouts and cornstarch mixture; cook until sauce is thickened, 2 to 3 minutes more.