Title: Chicken, Tofu, and Vegetable Stir-Fry
Categories: Chicken, Main dishes, Saute'd & s
Yield: 6 Servings

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

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