Chicken, Tofu, And Vegetable Stir-Fry

Course : Chicken
Serves: 6
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly
 

Ingredients:

1 tablespoons vegetable oil
1/2 pound skinned and boned chicken breasts -- cut in bite size pieces
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 / Directions:

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.


Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Chicken Recipes