Chicken Stir-Fry

Chicken Stir-Fry Recipe
Photo: David Prince

Recipe from

Real Simple

Recipe Time

Prep: 15 Minutes

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


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)


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.