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
INSTRUCTIONS
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
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