Chicken, Tofu, and Vegetable Stir-Fry

6 Servings

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Chicken, Tofu, and Vegetable Stir-Fry Ingredients

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

Instructions for Chicken, Tofu, and Vegetable Stir-Fry

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 Posted to MC-Recipe Digest V1 #1068 by Carriej999@aol.com on Jan 31, 1998

Main Ingredient: ChickenCuisine: Uncategorized