Serves 4| Hands-On Time: | Total Time:
- 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.
- Stir in the dressing and chicken. Heat through. Spoon onto a platter and sprinkle with the peanuts. Serve with rice.
- Per Serving
- Calories 350Calories From Fat 151
- Protein 40g
- Carbohydrate 11g
- Sugar 2g
- Fiber 4g
- Fat 17g
- Sat Fat 2g
- Sodium 211mg
- Cholesterol 96mg
What does this mean? See Nutrition 101 .
If pressed for time, use packages of presliced vegetables found at most supermarkets.