Chicken-Tofu Stir-Fry

By switching up the vegetables you use when you make this stir-fry, you can create a unique dish each time. Prep in 20m, ready in 1h25m.

Ingredients

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.
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.