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Chicken Stir-Fry

Chicken Stir-Fry
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Serves 4| Hands-On Time: | Total Time:



  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.
By September, 2006

Nutritional Information

  • Per Serving
  • Calories 677Calories From Fat 225
  • Fat 25g
  • Sat Fat 5g
  • Cholesterol 124mg
  • Sodium 412mg
  • Protein 51g
  • Carbohydrate 61g
  • Sugar 7g
  • Fiber 7g
  • Iron 5mg
  • Calcium 104mg
What does this mean? See Nutrition 101 .

Quick Tip

Coconut Milk
Upgrade the rice in this dish to creamy coconut rice: Follow the package directions but replace 1 cup of water with one 14-ounce can of coconut milk.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.