• 4 tbsp olive oil
  • 1 chicken breast skin removed and diced to about 1-inch pieces
  • Salt and pepper to taste
  • 3 oz firm tofu cut into 1-inch pieces, dusted with flur
  • ⅓ cup honey
  • ¼ cup reduced-sodium soy sauce
  • 3 oz edamame soy beans


  1. Heat a sauté pan with 2 tbsp olive oil just until the oil starts to smoke lightly.
  2. Season the diced chicken with salt and pepper and place into the hot pan.
  3. Sauté the chicken until it’s completely cooked.
  4. Remove the chicken from the pan, set aside.
  5. Wipe out pan, maintain medium-high heat, and add remaining 2 tbsp olive oil.
  6. Once the pan has again reached the lightsmoking point, add the floured tofu and cook until it’s lightly golden brown.
  7. Turn the heat to low/medium and add the honey to the pan to heat until it starts to simmer lightly.
  8. Add soy sauce and bring back to simmer.
  9. Add edamame and cook for 30 seconds
  10. Add chicken back to the pan and stir in order to glaze in the honey and soy.
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