Chicken, tofu, and vegetable stir-fry
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Vegetable oil |
| ½ | pounds | Skinned and boned chicken breasts; cut in bite size pcs |
| 1 | cup | Sliced carrot; 1/2 inch thick |
| 2 | cups | Cubed zucchini |
| 1¼ | cup | Quartered mushrooms |
| 1 | cup | Cubed red bell pepper; 3/4 inch cubes |
| ½ | pounds | Firm tofu; drained, cut into 1 inch cubes |
| ⅔ | cup | Oyster sauce |
| 6 | cups | 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, 3½ starch, 1 vegetable.
Per serving: CAL 348 (13 % from fat); PRO 16.9 g; FAT 5 g (SAT ⅘ g); CARB 59⅕ g; FIB 2⅘ g; CHOL 22 mg; IRON 4⅘ mg; SOD 854 mg; CALC 78 mg.
Recipe by: Weight Watchers Magazine, Jan/Feb 1998 Posted to MC-Recipe Digest V1 #1068 by Carriej999@... on Jan 31, 1998