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

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