Thai Chicken and Tofu Stir Fry

Thai Chicken and Tofu Stir Fry

Prep Time 45 minutes
Total Time 45 minutes
Servings 2


  • 4 tbsp mark's peanut sauce *see other recipe
  • 2 tbsp safflower oil
  • 1 tbsp sesame oil
  • 6 oz chicken breast w/o skin, raw
  • 1 tbsp ginger root fresh
  • 1 tbsp garlic cloves, fresh
  • 1/2 each peppers bell, red, sweet, fresh
  • 1 each cabbage fresh, shredded
  • 4 oz tofu extra firm
  • 2 cups rice noodles dehydrated
  • 4 oz chicken stock
  • 1 each romaine lettuce fresh, head
  • 1/4 cup mung bean sprouts fresh
  • 2 oz cashews dry roasted, salted


  • Prepare/soften rice noodles. While noodles are cooking, thinly slice chicken breast. On seperate cutting board, mince ginger and garlic. set aside. Julienne red pepper and shred or chiffinade bok choy, cabbage, and romain lettuce. Roughly chop cashews. Add oils to wok or deep saute pan and heat on high heat. Add sliced chicken and cook about 2-3 minutes; about half way done. Add ginger and garlic and saute briefly for about 2 minutes. Add pepers, bok choy and cabbage and saute to barely soften, about 2 minutes. Dice tofu and add along with peanut sauce. Heat to loosen. Add rice noodles and chicken stock. Season to taste. Place lettuce on two plates and divide stir fry mix evenly on top of lettuce. Top with bean sprouts and cashews.