Chicken, tofu, and vegetable stir-fry
Chicken Tofu Stir Fry Vegetables
Last updated 6/12/2012 1:14:14 AM. Recipe ID 43026. Report a problem with this recipe.
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
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
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
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