Chicken Stir-Fry

Chicken Stir-Fry
Sara Remington
Serves 4
preparation
15
minutes
cooking
15
minutes

Ingredients

1
cup
long-grain white rice
1 1/2
tablespoons
sesame oil
1
16-ounce bag shredded cabbage or coleslaw mix
2
carrots, grated
1
8-ounce can sliced water chestnuts, drained
1
2- to 2 1/2-pound rotisserie chicken, meat shredded
2 1/2
tablespoons
low-sodium soy sauce
1/2
cup
peanuts, roughly chopped
1/4
cup
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.
Kate Merker
August 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 225
  • 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
What does this mean? See Nutrition 101.