Asian chicken with rice and vegetables
Makes: 4 servings
Total time: 30 minutes, cook time: 20 minutes, prep time: 10 minutes

  • 1.5 cups rice (sushi, short-grained or brown)
  • 1 package of extra-firm tofu (I use Sunrise brand because it’s GMO-free)
  • 2 tablespoons gluten-free soy sauce (I use San J brand because it’s gluten free, vegan and GMO free)
  • 1 teaspoon sesame oil
  • 1 teaspoon grated fresh ginger
  • 2 garlic cloves, minced
  • 1 tablespoon brown sugar
  • 1 tablespoon sunflower oil
  • 1/2 white or yellow onion, diced
  • 1 cup of diced carrots
  • 3 cups of broccoli, diced
  • 2 handfuls of spinach leaves
  • Salt and pepper to taste


  • 1 tablespoon roasted sesame seeds
  • 1 teaspoon hot sauce (use any gluten-free brand without fish or seafood sauce)


  1. Cook the rice according to package instructions.
  2. For the tofu: Cut the tofu into small cubes.
  3. In a large bowl, combine the soy sauce, sesame oil, ginger, garlic and brown sugar. Add the tofu and toss to coat. Let marinate for a minimum of 5 minutes while you prep the vegetables. Steps 1 and 2 can be done ahead of time.
  4. Heat a large sauté pan or wok on medium heat. When hot, swirl in the oil. Add the onions and sauté for 1 minute. Add the tofu, tossing with the onions for about 3 minutes.
  5. Add in the carrots and broccoli and toss. Cook for 1-2 minutes. Toss in the spinach and cook for an additional minute. Sprinkle with sesame seeds. Serve with rice.

Approximate Nutritional Information for 1 Serving (Based on brands and amounts used in the recipe)

  • Calories: 421 g
  • Fat: 15 g
  • Carbs: 48 g
  • Protein: 18 g

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