Chicken Stir-Fry

Real Simple
Chicken Stir-FryRecipe
Photo: David Prince
4 servings


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1 1/2 tablespoons sesame oil
1 16-ounce bag shredded cabbage or coleslaw mix
1/2 8-ounce bag shredded carrots
1 8-ounce can sliced water chestnuts, drained
1 rotisserie chicken, meat shredded
2 1/2 tablespoons low-sodium soy sauce
Cooked white rice
1/2 cup peanuts, roughly chopped
Teriyaki sauce (optional)


Prep: 15 Minutes

Heat the oil in a wok or large saucepan over medium-high heat. Add the carrots and cook, stirring occasionally, for 3 minutes. Add the cabbage and cook, stirring frequently, until the vegetables are softened but still slightly crunchy, about 3 minutes. Add the water chestnuts, chicken, and soy sauce and heat until warmed through, about 3 minutes.

Divide the rice among individual plates, spoon the stir-fry over the top, and sprinkle with the peanuts. Serve with the teriyaki sauce (if using) on the side for drizzling.

Created date

May 2004

Nutritional Information

Calcium 85 mg
Calories 402
Caloriesfromfat 1 %
Carbohydrate 13 g
Cholesterol 85 mg
Fat 25 g
Fiber 4 g
Iron 2 mg
Protein 33 mg
Satfat 4 g
Sodium 328 mg