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