• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Chicken, Tofu, and Vegetable Stir-Fry

  • Recipe Submitted by on

Category: Poultry, Main Dish

 Ingredients List

  • 1 tb Vegetable oil
  • 1/2 lb Skinned and boned chicken
  • -breasts; cut in bite size
  • -pcs
  • 1 c Sliced carrot; 1/2 inch
  • -thick
  • 2 c Cubed zucchini
  • 1 1/4 c Quartered mushrooms
  • 1 c Cubed red bell pepper; 3/4
  • -inch cubes
  • 1/2 lb Firm tofu; drained, cut into
  • -1 inch cubes
  • 2/3 c Oyster sauce
  • 6 c Hot cooked rice

 Directions

1. Heat oil in a large nonstick skillet over medium-high heat. Add chicken;
stir-fry 3 minutes or until browned. Add carrot; stir-fry 3 minutes. Gently
stir in tofu and oyster sauce; cook until thoroughly heated. Serve over
rice.

Yield: 6 servings (serving size: 1 cup stir-fry and 1 cup rice).

Points: 7; Exchanges 1 lean meat, 3 1/2 starch, 1 vegetable.

Per serving: CAL 348 (13 % from fat); PRO 16.9 g; FAT 5 g (SAT 0.8 g); CARB
59.2 g; FIB 2.8 g; CHOL 22 mg; IRON 4.8 mg; SOD 854 mg; CALC 78 mg.

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