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| Chicken, Tofu, And Vegetable Stir-Fry Recipe |
Category: Chicken
Rating:
N/A
Servings: 6
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Ingredients
1 tablespoon vegetable oil
1/2 lb skinned and boned chicken breasts; cut in bite size pcs
1 cup sliced carrot; 1/2 inch thick
2 cup cubed zucchini
1 1/4 cup quartered mushrooms
1 cup cubed red bell pepper; 3/4 inch cubes
1/2 lb firm tofu; drained, cut into 1 inch
2/3 cup oyster sauce
6 cup hot cooked rice
Cooking 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.
Recipe by: Weight Watchers Magazine, Jan/Feb 1998
chicken,entreeses
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