Chicken Tofu Stir-Fry

By momonamission

Ingredients

• •2 tablespoon oil, olive
• •2 tablespoon orange juice
• •1 tablespoon soy sauce, reduced-sodium
• •1 tablespoon Worcestershire sauce
• •1 tablespoon ginger, fresh
• •1 teaspoon mustard, dry
• •1 teaspoon turmeric
• •8 ounce(s) chicken, breast (cooked)
• •8 ounce(s) tofu, tub-style extra firm
• •2 medium carrot(s)
• •1 cup(s) mushrooms, fresh
• •3 cup(s) rice, brown
• •3 scallion(s) (green onions)
• •1 medium pepper(s), red, bell
• •2 cup(s) bok choy, baby

Details

Servings 6

Preparation

Step 1

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 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.


Nutritional Info (Per serving):
Calories: 285, Saturated Fat: 1g, Sodium: 331mg, Dietary Fiber: 4g, Total Fat: 9g, Carbs: 30g, Cholesterol: 32mg, Protein: 20g