Spicy Halal Chicken Mapo Tofu

local_grocery_store Ingredients

• 2 Boneless, skinless chicken breasts, cut into small cubes
• 1 block Firm tofu, cut into small cubes
• 2 tablespoons Soy sauce
• 1 tablespoon Oyster sauce
• 2 tablespoons Chili bean paste
• 1 teaspoon Sichuan peppercorns, crushed
• 1 tablespoon Ginger, minced
• 3 cloves Garlic, minced
• 2 Green onions, chopped
• 2 tablespoons Vegetable oil
• 1/2 cup Chicken broth
• 1 tablespoon Cornstarch, dissolved in 2 tablespoons of water
• to taste Salt
• for serving Cooked rice

restaurant_menu Method

1. 1.In a bowl, marinate the chicken cubes with soy sauce and oyster sauce for 10 minutes.
2. 2.Heat vegetable oil in a wok or large skillet over medium-high heat.
3. 3.Add the marinated chicken cubes and stir-fry until cooked through. Remove from the wok and set aside.
4. 4.In the same wok, add ginger, garlic, and green onions. Stir-fry for a minute until fragrant.
5. 5.Add chili bean paste and crushed Sichuan peppercorns. Stir-fry for another minute.
6. 6.Add the tofu cubes and chicken broth. Gently stir to combine.
7. 7.Reduce heat to medium-low, cover, and simmer for 5 minutes to allow the flavors to meld together.
8. 8.Return the cooked chicken cubes to the wok and stir to combine.
9. 9.Stir in the cornstarch mixture to thicken the sauce. Cook for another minute.
10. 10.Season with salt to taste.
11. 11.Serve the Spicy Halal Chicken Mapo Tofu over steamed rice.
12. 12.Enjoy the explosion of flavors!

lightbulb_outline Tips

• chevron_rightFor an extra kick, sprinkle some chopped fresh chili peppers on top before serving.
• chevron_rightIf you prefer a milder version, reduce the amount of chili bean paste.
• chevron_rightFeel free to add your favorite vegetables, such as bell peppers or mushrooms, to the dish.
• chevron_rightLeftovers can be stored in an airtight container in the refrigerator for up to 3 days.