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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 onions - spring or scallion: 3 whole onions |
green sweet peppers: 1 whole pepper |
baby bok choy: 8 oz |
white rice: 3 cups |
Credit: www.diabeticlivingonline.com
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.