Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    vegetable oil
     1/2  pound         skinned and boned chicken breasts -- cut in bite
                        -- size pcs
   1      cup           sliced carrot -- 1/2 inch thick
   2      cups          cubed zucchini
   1 1/4  cups          quartered mushrooms
   1      cup           cubed red bell pepper -- 3/4 inch cubes
     1/2  pound         firm tofu -- drained
                        --cut into 1 inch cubes
     2/3  cup           oyster sauce
   6      cups          hot cooked rice

Preparation:

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.

Nutritional Information:

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.