Recipe Image

Chicken-Tofu Stir-Fry

  • 20 m
  • 1 h 25 m
Diabetic Living Magazine
“By switching up the vegetables you use when you make this stir-fry, you can create a unique dish each time.”


    • 2 tablespoons olive oil
    • 2 tablespoons orange juice
    • 1 tablespoon reduced-sodium soy sauce
    • 1 tablespoon Worcestershire sauce
    • 1 teaspoon dry mustard
    • 1 teaspoon ground turmeric
    • 8 ounces cooked chicken breast, cubed
    • 8 ounces tub-style extra-firm tofu (fresh bean curd), drained and cubed
    • 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


  • 1 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.
  • 2 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.
ALL RIGHTS RESERVED © 2019 Printed From 11/17/2019