Chicken Stir-Fry

Perhaps the quickest, simplest stir-fry we’ve devised to date, this dinner involves very little prep work. Rather, you’ll employ pre-shredded cabbage and carrots, along with pre-cooked and diced chicken straight off grocery-store shelves—just toss them with sesame salad dressing, add peanuts for crunch, and throw it all over some cooked rice. (If you don’t have peanuts on hand or would prefer a different taste, sub in cashews or sliced almonds; both are equally delicious.) High in fiber, vitamins, and nutrients, the cabbage provides a healthy base for this mixture, while the chicken and nuts provide 40 grams of protein. Easy and healthy!

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Photo by David Prince
Chicken Stir-Fry 3.8 125 5 1
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 350 calories
    • Calories 151 calories from fat
    • Fat 17 g
    • Sat Fat 2 g
    • Cholesterol 96 mg
    • Sodium 211 mg
    • Protein 40 g
    • Carbohydrate 11 g
    • Sugar 2 g
    • Fiber 4 g
Perhaps the quickest, simplest stir-fry we’ve devised to date, this dinner involves very little prep work. Rather, you’ll employ pre-shredded cabbage and carrots, along with pre-cooked and diced chicken straight off grocery-store shelves—just toss them with sesame salad dressing, add peanuts for crunch, and throw it all over some cooked rice. (If you don’t have peanuts on hand or would prefer a different taste, sub in cashews or sliced almonds; both are equally delicious.) High in fiber, vitamins, and nutrients, the cabbage provides a healthy base for this mixture, while the chicken and nuts provide 40 grams of protein. Easy and healthy!

Ingredients

  1. Check 1 16-oz. bag shredded cabbage
  2. Check 1/2 8-oz. bag shredded carrots
  3. Check 1 tablespoon canola oil or roasted sesame oil
  4. Check 1/3 cup sesame salad dressing
  5. Check 1 16-oz. package cooked and diced chicken
  6. Check 1/4 cup peanuts, chopped

Directions

  1. Toss the cabbage and carrots in the oil in a large skillet. Place over medium-high heat and cook, stirring frequently, until the vegetables are limp but still crunchy, about 3 minutes.
  2. Stir in the dressing and chicken. Heat through. Spoon onto a platter and sprinkle with the peanuts. Serve with rice.