- 6
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
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