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Protein Honey Chicken Recipe

Emily Carter
A delicious vegan dish made with tofu “chicken,” veggies, and a maple-sweet glaze for a protein-packed, comfort-loaded, satisfying meal.
Print Recipe
Prep Time 12 minutes
Cook Time 15 minutes
Total Time 27 minutes
Servings 2 servings
Calories 280 kcal

Ingredients
  

  • 1 cup firm tofu cubed (vegan chicken swap)
  • ½ cup sliced bell peppers
  • ½ cup broccoli florets
  • 1 tablespoon olive oil
  • 1 tablespoon maple syrup vegan honey swap
  • 1 teaspoon soy sauce
  • ½ teaspoon garlic paste
  • ½ teaspoon paprika
  • ¼ teaspoon pepper
  • ¼ teaspoon salt
  • 1 tablespoon lemon juice
  • 1 tablespoon sesame seeds

Instructions
 

  • Heat a skillet and add 1 tablespoon olive oil.
  • Add tofu cubes and cook 3 minutes until lightly golden.
  • Add bell peppers and broccoli.
  • Stir and cook 4 minutes.
  • Mix soy sauce, maple syrup, garlic paste, paprika, pepper, and salt in a bowl.
  • Add the mixture to the skillet.
  • Toss everything and cook 3 minutes until glossy.
  • Finish with lemon juice and sesame seeds.
  • Serve hot as your Protein Honey Chicken—sweet, sticky, and chicken-free.

Notes

Nutritional Values (Per Serving)

Calories: 280
Total Fat: 9g
Saturated Fat: 1.1g
Carbohydrates: 32g
Fiber: 5g
Protein: 16g

Vitamins & Minerals (Per Serving)

Iron: 14%
Vitamin C: 18%
Magnesium: 11%
Vitamin A: 15%
Potassium: 10%

Additional Notes / Tips

  • Add mushrooms for deeper flavor.
  • Swap tofu with tempeh for a firmer bite.
  • A drizzle of chili oil instantly adds heat.