Chicken Stir-Fry

Photo by Sara Remington

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Rating

★ ★ ★ ★ ★

Serves 4
Hands-On Time 15 min
Total Time 15 min
Nutritional Information
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
September 2006

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

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

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