8 ounces frozen skinned and boned chicken breasts, cut into 1″ cubes

1 T. reduced-sodium soy sauce

1/2 tsp. sugar

1/2 tsp. ground black pepper

1 C. frozen chopped onions

1 C. frozen sliced zucchini or yellow summer squash

1/2 C. frozen sliced carrots

1 tsp. dark sesame oil

6 C. frozen defatted chicken stock , thawed

8 ounces reduced-fat firm tofu, cut into 1/2″ cubes

1/2 C. minced fresh cilantro

1/3 C. chopped scallions

1 tsp. lime juice

 

In a shallow nonmetal dish, combine the chicken, soy sauce, sugar, and pepper. Toss to coat. Let stand for 10 minutes, stirring occasionally. In a Dutch oven, combine the onions, zucchini or squash, carrots, and oil. Cook, stirring, over medium-high heat for 5 minutes, or until the onions are soft but not browned. Add the stock; bring to a boil. Reduce the heat to medium. Cover and cook, stirring occasionally, for 20 minutes. Add the chicken and marinade. Cook for 5 to 7 minutes, or until the chicken is no longer pink in the center. Check by inserting the tip of a sharp knife into 1 cube. Add the tofu, cilantro, and scallions. Cook for 1 minute, or until the tofu is hot. Add the lime juice. Stir well to combine.