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Sweet Japanese Chicken OR Tofu
Indulge in the irresistible flavors of Sweet Japanese Chicken or Tofu. This mouthwatering dish combines tender chicken or tofu with a savory-sweet glaze, perfectly complemented by the crispness of shredded cabbage. With hints of garlic and a dash of spices, it's a delightful blend of Japanese-inspired goodness that will leave your taste buds craving more. Get ready to experience a culinary adventure that's both easy to make and incredibly satisfying.
Serve the Sweet Japanese Chicken or Tofu over steamed rice or noodles for a complete meal.
Garnish with sesame seeds, green onions, or a drizzle of soy sauce to enhance the flavors.
Adjust the seasoning according to your preference, adding more salt, pepper, or spices as desired.
Feel free to customize the recipe by adding additional vegetables like carrots, bell peppers, or mushrooms.
For a healthier option, use tofu instead of chicken and choose low-sodium chicken broth.
2 boneless, skinless chicken breasts, cubed or 1 container firm or extra firm tofu, pressed and cubed
5 tbsp organic, salt-free chicken broth
4 cups cabbage – shredded
dash of onion powder
sea salt, to taste
1 clove garlic, minced
black pepper, to taste
If using tofu, start by pressing it to remove excess moisture. Place the tofu between paper towels or a clean kitchen towel and place a heavy object (like a plate) on top. Let it sit for about 15-20 minutes.
In a large non-stick skillet or wok, heat some oil over medium-high heat.
Add the cubed chicken or tofu to the skillet and cook until lightly browned on all sides. If using tofu, be gentle when flipping to avoid breaking it.
Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant.
Pour the organic, salt-free chicken broth into the skillet and bring to a simmer.
Sprinkle a dash of onion powder, sea salt, and black pepper over the chicken or tofu, adjusting the amount to your taste preferences.
Add the shredded cabbage to the skillet and stir everything together. Reduce the heat to medium-low and cover the skillet with a lid.
Allow the mixture to cook for about 5-7 minutes, or until the cabbage has wilted and the chicken or tofu is cooked through. Stir occasionally to prevent sticking.
Once the dish is cooked, remove from heat and serve hot.
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