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


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

1 cup stir-fry and 1/2 cup rice
285 calories; protein 20.3g; carbohydrates 30g; dietary fiber 3.9g; sugars 3.5g; fat 9.3g; saturated fat 1.5g; cholesterol 32.1mg; vitamin a iu 5301.3IU; vitamin c 52mg; folate 37.2mcg; calcium 114.6mg; iron 2.7mg; magnesium 104.2mg; potassium 558.6mg; sodium 330.9mg.

2 lean protein, 1 1/2 starch, 1 vegetable, 1/2 fat