A budget-friendly stir-fry made with chicken breast, frozen broccoli, and atsuage (fried tofu) — simple, satisfying, and packed with flavor!
The spicy-sweet chili sauce is the perfect glaze for these simple ingredients, making it a delicious dish that goes great with rice.
Using frozen broccoli and chicken breast keeps it quick, affordable, and nutritious — perfect for busy weeknights!
15 minutes
Rinaty
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 7 oz chicken breast
- 9 oz frozen broccoli
- 1 block atsuage (deep-fried tofu)
- 1 /2 Japanese long onion, minced
- 1 tbsp. potato starch (or cornstarch)
- 1 tbsp. sesame oil
- A2 tsp. sake
- A1 tsp. soy sauce
- A1 tsp. garlic paste (about 2–3 cm from tube)
- A1 tsp. ginger paste (about 2–3 cm from tube)
- ASalt and pepper, to taste
- B3 tbsp. sake
- B3 tbsp. ketchup
- B1 1/2 tbsp. mirin
- B1 tsp. soy sauce
- B1 tsp. doubanjiang (chili bean paste)
- B1/2 tsp. chicken bouillon powder
- B1 tsp. garlic paste
- B1 tsp. ginger paste (about 2–3 cm from tube)
INSTRUCTIONS
- 1
Slice the chicken breast into bite-sized pieces and marinate with (A). Microwave frozen broccoli (covered) for about 4 minutes at 600W, then drain well. Rinse atsuage with hot water to remove excess oil, then cut into bite-sized cubes. Mince the long onion.
- 2
Coat the marinated chicken with potato starch. Heat sesame oil in a frying pan over medium heat, add the chicken and atsuage, and cook for 2–3 minutes per side until golden brown.
- 3
Add the drained broccoli and long onion to the pan. Stir-fry over high heat for about 2 minutes to evaporate the excess moisture. Pour in the sauce mixture (B) and stir well until everything is evenly coated and glossy.
RecipeID
440
Tips & Notes
Fresh broccoli can also be used — adjust the cooking time accordingly.
Stir-fry over high heat after adding the sauce to let it thicken and coat the ingredients nicely.
This recipe makes a mild chili sauce ; you can adjust the heat by adding extra doubanjiang, chili flakes, or even a few drops of Tabasco.
(Be careful not to add too much doubanjiang, as it can make the dish too salty.)
Serve with steamed rice for a hearty, balanced meal!
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About Me I was born and raised in Fukuoka in 1995. I love discovering delicious food just as much as I love eating it! As of January 2025, I’m grateful to have around 850,000 followers on Instagram—thank you so much for your amazing support. My Recipe Philosophy Through cooking, I hope to share many moments of happiness. Whether you’re someone who cooks daily for your family despite a busy schedule, or someone who wants to prepare a delicious meal for a loved one, I want my recipes to be your go-to. I focus on recipes that are easy to make using familiar ingredients and everyday seasonings found in any home. My dishes are not so much “fancy” in flavor as they are warm, home-style meals—simple, quick, and budget-friendly. I would be delighted if my recipes could bring a small sense of warmth and joy to both those who cook and those who eat. The happiness of making something tasty, the joy of hearing “It’s delicious!”, the smiles around the dining table, and the fun of cooking together with children—these are the heartwarming little moments I hope to deliver through my cooking."