Free Recipe Chicken, Tofu, and Vegetable Stir-Fry

Recipe Type: Free Chicken Recipes
Recipe Preparation: cook
Cooking Temperature:
Recipe Serves: 6

Ingredients for Chicken, Tofu, and Vegetable Stir-Fry Recipe

1 tb Vegetable oil
1/2 lb Skinned and boned chicken
-breasts; cut in bite size
1 c Sliced carrot; 1/2 inch
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

Chicken, Tofu, and Vegetable Stir-Fry Preparation

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 on Jan 31, 1998

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