Chicken, Tofu and Spinach Stir Fry with Brown Rice

What you need:

1/2 chicken breast, cubed (I used leftovers from last recipe)

2 C fresh baby spinach

1/4 block firm tofu, drain and pat dry

Oyster sauce

Low sodium soy sauce

EVOO

Black pepper and sea salt to taste

Brown rice

Instructions:

1. Start rice cooking so it will be done by the time you're done with the stir fry.
2. Add EVOO and soy sauce to non-stick pan, 1 tbs each. When it's hot add the chicken and tofu (if chicken is not already cooked, wait to add tofu until the chicken is cooked through).
3. Add more soy sauce and EVOO as needed to keep the pan wet, and then tear spinach up into pan. Cook until wilted, adding seasonings as it cooks.
4. Add oyster sauce at the last couple of minutes.
5. Serve over brown rice and enjoy!

Nutrition Facts:

Serving Size: One whole recipe
Calories: 448 g
Calories from fat: 172.5Total Fat: 19.5 g
Saturated Fat: 2.2 g
Trans Fat: 0 g
Polyunsaturated fat: 2.15 g
Monounsaturated fat: 10.2 g
Cholesterol (mg): 34
Sodium (mg): 717.5
Total Carbohydrates: 41.25 g
Dietary Fiber: 4 g
Sugars: 3.05 g
Protein: 29.5 g