Chicken, Tofu, And Vegetable Stir-Fry |
Course : Chicken
Serves: 6 |
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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 |
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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.
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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. |
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