Stir-fried rice chips with tofu

Among the cuisines I like the most is Asian cuisine. I can't explain why, but the proof that many Israelis love the flavors is the countless restaurants that specialize in Asian cuisine.

The problem arises from the amount of oil, sugar, and sauces added in these cuisines to refine the dominant flavors.
"Dragon Food," from which I received the products, is an importer of raw materials from the Far East and Africa, at reasonable prices and a huge variety.

So let's get to the recipe, including all the substitutes for those who don't have the products:

What do you need for this stir-fry? (serving per person)

50 grams rice chips (before cooking)
100 grams chicken breast
100 grams tofu leaves, sliced ​​into strips (or regular tofu)
3 green onion stalks
One drumstick
One carrot, peeled and cut into sticks
1/2 tablespoon sesame oil

For the sauce:

A teaspoon of sweet chili

A spoonful of teriyaki

1 teaspoon coconut/brown sugar

A teaspoon of Korean sweet and spicy sauce (for those who don't have it: 1/2 teaspoon sweet chili, a teaspoon of soy sauce, 1/4 teaspoon of crushed garlic, a pinch of grated ginger)

A teaspoon of pepper puree or a flat teaspoon of hot paprika

Preparation method:

Begin by preparing the rice chips according to the manufacturer's instructions.

Prepare the marinade and add the tofu and chicken breast for at least 10 minutes.

Meanwhile, chop the vegetables and sauté them with 1/2 tablespoon of sesame oil until partially softened.

After partial softening, add the tofu and chicken breast and sauté until the chicken breast is almost done.
Add the rice chips and sauté for about 2 more minutes.

Transfer to a bowl, sprinkle with sesame seeds, green onion chips and peanuts.