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Chicken Stir-Fry

Photo: David Prince
Prep time 15 mins
Yield 4 servings


  • 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)

Nutrition 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

How to Make It

  1. 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.

Fake It, Don't Make It