By switching up the vegetables you use when you make this stir-fry, you can create a unique dish each time. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • In a large bowl, stir together 1 tablespoon of the oil, the orange juice, soy sauce, Worcestershire sauce, ginger, mustard, and turmeric. Add cooked chicken and tofu cubes; stir to coat. Cover with plastic wrap or foil and marinate in the refrigerator for 1 to 4 hours.

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  • In a very large nonstick skillet, heat remaining 1 tablespoon oil over medium-high heat. Add carrot or celery; cook and stir for 2 minutes. Add mushrooms and/or pea pods; cook and stir for 2 minutes. Add bok choy and/or bean sprouts, green onions, and sweet pepper; cook and stir for 2 minutes. Add undrained chicken mixture; heat through. Serve with hot cooked rice.

Nutrition Facts

285 calories; 9.3 g total fat; 32 mg cholesterol; 331 mg sodium. 30 g carbohydrates; 20.3 g protein; Full Nutrition