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.
Good but not amazing. Maybe add some garlic next time. Plenty of leftovers - enough for two nights.