I kind of wanted to make something with a Chinese hint of flavour, but still healthy.
So I made this dish with whatever ingredients I have a home. I don’t even know what to call this dish, but I added lots of nutritious ingredients and it turned out really well balanced.
It’s protein-rich, low-carb, and very filling. You can pair it with rice if you need more carbs, but it’s already great on its own. Once you get through the ingredient prep, which is honestly the most annoying part, you’ll have a delicious weekly meal prep that you’ll actually look forward to at lunchtime every day. Enjoy! ☺️
Chinese style Chicken tofu stir fry (6-days meal prep)
Difficulty: Medium6
servings30
minutes30
minutes509
kcal63
g29
g16
gIngredients
Chicken thigh, skinless
1500 gChicken stock
20 gGinger paste
30 gGarlic paste
30 gShaoxing wine
30 gOnion
200 gSpring onion
150 gChoi sum
250 gGreen beans
400 gDried shitake mushrooms
50 gSoy sauce
15 gOyster sauce
15 gRock sugar
10 gMedium-firm tofu
900 gPotato starch
20 g (mix with 100ml of water)Optional
Beef stock powder (Dasida) 10g
chilli flakes 3 g
Directions
- Preparation
- Cut the green beans into 3–4 cm pieces.
- Chop the onion.
- Cut the choi sum into 3–4 cm pieces. Separate the stems and leafy parts.
- Separate the white and green parts of the spring onion, then cut into 3–4 cm pieces.
- Soak the dried shiitake mushrooms until soft, then thinly slice them.
- Cut the chicken thigh and onion into bite-size cubes.
- Cut the tofu into cubes.
- Cooking
- Heat a large pot over medium heat.
- Add the chicken, ginger paste, garlic paste, and chicken stock.
- Stir well and cook until the outside of the chicken is cooked.
- When the chicken is about halfway cooked, add the onion, the white part of the spring onion, and the sliced shiitake mushrooms. Stir well.
- Add the green beans on top, pour in the Shaoxing wine, and continue cooking.
- Add the rock sugar.
- Add the soy sauce and oyster sauce, then stir well.
- Gently add the tofu, the stems of the choi sum, and the white part of the spring onion. Stir carefully.
- Mix the starch with 100 g of water, then pour it into the pot while stirring.
- Add the green part of the spring onion and the leafy parts of the choi sum.
- (Optional) Add Dashi powder and chilli flakes if using, and adjust to your preference.
- Divide into serving portions.
Enjoy 🙂
Recipe Video
Notes
- You don’t need to use every ingredient to make this dish. I recommend not skipping the sauce and the aromatics (ginger, garlic, and spring onion), but you can use whatever vegetables you like. I highly recommend adding tofu though, because I really love the texture 🙂
- You can use any starch instead of potato starch.
- Rock sugar can also be substituted with any type of sugar.