Chicken Tofu Vegetable Bowls

This dish combines chicken and tofu with a generous serving of vegetables, in a soy-sesame sauce. Serve over bowls of cooked rice or noodles.

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Serves: 4

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  • 2 tbsp (25 mL) vegetable oil
  • 8 oz (250 g) boneless skinless Ontario Chicken Breast, cut into strips
  • 1/2 cup (125 mL) firm Ontario Tofu, cut into small cubes (5 oz/150 g)
  • 1-1/2 cups (375 mL) sliced Ontario Shiitake Mushrooms, caps only (6 oz/175 g)
  • 1 cup (250 mL) each Ontario Sweet Red and Yellow Pepper strips
  • 1 tbsp (15 mL) minced fresh gingerroot
  • 1 clove Ontario Garlic, crushed
  • 2-1/2 cups (625 mL) small Ontario Broccoli Florets
  • 3/4 cup (175 mL) shelled fresh or frozen Ontario Edamame
  • 1 cup (250 mL) sodium-reduced chicken broth
  • 1/2 cup (125 mL) soy sauce (preferably naturally brewed)
  • 1 tbsp (15 mL) each cornstarch and hoisin sauce
  • 1/2 tsp (2 mL) sesame oil    
  • 1/3 cup (75 mL) sliced Ontario Green Onion


In large nonstick skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat. Stir-fry chicken and tofu for 3 minutes or until chicken is no longer pink; transfer to bowl. 

Add remaining oil to skillet. Stir in mushrooms, peppers, ginger and garlic; stir-fry for 2 minutes. Stir in broccoli, edamame and broth. Cover and cook for 4 minutes or until broccoli is tender-crisp. 

Meanwhile, in liquid measuring cup, whisk together soy sauce, cornstarch, hoisin sauce and sesame oil; stir into skillet. Stir in chicken and tofu and any accumulated juices; stir-fry until sauce is thickened, about 2 minutes. Sprinkle with green onion. Serve over rice.

Nutritional information

  • PROTEIN: 28 grams
  • FAT: 13 grams
  • CARBOHYDRATE: 22 grams
  • CALORIES: 310     
  • FIBRE: 5 grams
  • SODIUM: 1595 mg