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

Recipe Ingredients

1 tablespoon	15ml	Vegetable oil
1/2 lb	227g / 8oz	Skinned and boned chicken breasts - cut in bite
1 cup	110g / 3.9oz	Sliced carrot - 1/2 inch thick
2 cups	474ml	Cubed zucchini
1 1/4 cups	296ml	Quartered mushrooms
1 cup	237ml	Cubed red bell pepper - 3/4 inch cubes
1/2 lb	227g / 8oz	Firm tofu - drained cut into 1 inch cubes
2/3 cup	157ml	Oyster sauce
6 cups	960g / 33oz	Hot 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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