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

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Recipe Summary

active:
20 mins
total:
1 hr 25 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

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.

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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; 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.
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