Ingredients

• 3 tablespoons light soy sauce
• 1 teaspoon white sugar
• 1 tablespoon cornstarch
• 3 tablespoons Chinese rice wine
• 1 medium green onion , diced
• 2 skinless , boneless chicken breast halves - cut into bite-size pieces
• 3 cloves garlic , chopped
• 1 yellow onion , thinly sliced
• 2 greens bell peppers , thinly sliced
• 1 , 12 ounce
• 0.5 cups water
• 2 tablespoons oyster sauce
• 1.5 tablespoons chili paste with garlic

Instructions

1. 1 In a medium bowl, mix the soy sauce, sugar, cornstarch, and rice wine. Place the green onion and chicken in the mixture. Allow to marinate at least 15 minutes.
2. 2 In a wok over medium-high heat, cook and stir the chicken with the marinade mixture about 5 minutes until almost done. Toss in the garlic, onion, and peppers. Continue to cook and stir 5 minutes, or until vegetables are crisp but tender and chicken is no longer pink and juices run clear.
3. 3 Mix the tofu, water, oyster sauce, and chili paste into the wok. Cook and stir until heated through.

Nutrition per serving