2 medium carrots, bias-sliced, or 2 stalks celery, thinly sliced
1 cup sliced fresh mushrooms and/or fresh or frozen, thawed pea pods
3 cups hot cooked brown rice or rice
2 cups chopped baby bok choy and/or fresh bean sprouts
3 green onions, cut into ½-inch-long pieces
1 medium red or green sweet pepper, cut into thin bite-size strips
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.