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

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

20 mins
1 hr 25 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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; protein 20.3g 41% DV; carbohydrates 30g 10% DV; exchange other carbs 2; dietary fiber 3.9g 16% DV; sugars 3.5g; fat 9.3g 14% DV; saturated fat 1.5g 7% DV; cholesterol 32.1mg 11% DV; vitamin a iu 5301.3IU 106% DV; vitamin c 52mg 87% DV; folate 37.2mcg 9% DV; calcium 114.6mg 12% DV; iron 2.7mg 15% DV; magnesium 104.2mg 37% DV; potassium 558.6mg 16% DV; sodium 330.9mg 13% DV.