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Ingredients
| green onions - spring or scallion: 3 whole onions |
| olive oil: 2 tsp |
| orange juice: 2 tsp |
| soy sauce: 1 tsp |
| worcestershire sauce: 1 tsp |
| ginger (grated): 1 tsp |
| mustard powder: 1 tsp |
| ground turmeric: 1 tsp |
| chicken breasts: 8 oz |
| firm tofu: 8 oz |
| celery: 2 stalks |
| white mushrooms (sliced): 1 cup |
| green sweet peppers: 1 whole pepper |
| baby bok choy: 8 oz |
| white rice: 3 cups |
Chicken tofu stir-fry
Credit: www.diabeticlivingonline.com
User rating:
-
Prep Time
25 min -
Cook Time
0 min -
Servings
6 serving(s)
Tags
1. In a large bowl, stir together 1 tablespoon of the oil, the orange juice, soy sauce, Worcestershire sauce, ginger, mustard, and turmeric. Add chicken and tofu; stir to coat. Cover and chill for up 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 pea pods and/or mushrooms; cook and stir for 2 minutes. Add green onion and sweet pepper; cook and stir for 2 minutes. Stir in bok choy and/or bean sprouts.
3. Add undrained chicken mixture; heat through. Serve with hot cooked rice. Makes 6 (1 cup stir-fry plus 1/2 cup rice) servings.