Chicken Stir-Fry

chicken-stir-fry
Photo by Sara Remington
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 677 calories
    • Calories 225 calories from fat
    • Fat 25 g
    • Sat Fat 5 g
    • Cholesterol 124 mg
    • Sodium 412 mg
    • Protein 51 g
    • Carbohydrate 61 g
    • Sugar 7 g
    • Fiber 7 g
    • Iron 5 mg
    • Calcium 104 mg
  • August 2006

Ingredients

  1. Check 1cup long-grain white rice
  2. Check 1 1/2tablespoons sesame oil
  3. Check 1 16-ounce bag shredded cabbage or coleslaw mix
  4. Check 2 carrots, grated
  5. Check 1 8-ounce can sliced water chestnuts, drained
  6. Check 1 2- to 2 1/2-pound rotisserie chicken, meat shredded
  7. Check 2 1/2tablespoons low-sodium soy sauce
  8. Check 1/2cup peanuts, roughly chopped
  9. Check 1/4cup teriyaki sauce (optional)

Directions

  1. Cook the rice according to the package directions.
  2. Meanwhile, heat the oil in a wok or large saucepan over medium-high heat.
  3. Add the cabbage and carrots and cook, stirring occasionally, until just tender, 3 to 5 minutes.
  4. Add the water chestnuts, chicken, and soy sauce and cook until heated through, 2 to 3 minutes.
  5. Divide the rice among plates, spoon the vegetables over top, and sprinkle with the peanuts. Serve with the teriyaki sauce, if desired.