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