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Chicken, Tofu, And Vegetable Stir-Fry (7 PTS) Recipe - Cooking Index

Cooking Index - Cooking Recipes & IdeasChicken, Tofu, And Vegetable Stir-Fry (7 PTS) Recipe - Cooking Index

Chicken, Tofu, And Vegetable Stir-Fry (7 PTS)

Serves: 6 people

Recipe Ingredients

1 tablespoon 15mlVegetable oil
1/2 lb 227g / 8ozSkinned and boned chicken breasts - cut in bite
1 cup 110g / 3.9ozSliced carrot - 1/2 inch thick
2 cups 474mlCubed zucchini
1 1/4 cups 296mlQuartered mushrooms
1 cup 237mlCubed red bell pepper - 3/4 inch cubes
1/2 lb 227g / 8ozFirm tofu - drained cut into 1 inch cubes
2/3 cup 157mlOyster sauce
6 cups 960g / 33ozHot cooked rice

Recipe 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.

Source:
Mr. Paul Newman's, Newman's Own Cookbook

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