Rating: 4 stars
18 Ratings
  • 5 star values: 5
  • 4 star values: 7
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1
Kate Merker

Gallery

Credit: Sara Remington

Recipe Summary

hands-on:
15 mins
total:
15 mins
Yield:
Serves 4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the rice according to the package directions.

    Advertisement
  • 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.

Nutrition Facts

677 calories; fat 25g; saturated fat 5g; cholesterol 124mg; sodium 412mg; protein 51g; carbohydrates 61g; sugars 7g; fiber 7g; iron 5mg; calcium 104mg.
Advertisement