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
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|Serving Size: 1 Serving (499g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 31 (7%)|
|Amt Per Serving||% DV|
|Total Fat 3.5g||5 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 1g|
|Cholesterol 26.5mg||8 %|
|Sodium 929.6mg||32 %|
|Potassium 247mg||7 %|
|Total Carbohydrate 78.3g||23 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 74.3g|
|Protein 16g||23 %|
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Calories per serving: 419
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