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Photo: David Prince Photo by: Photo: David Prince

Chicken Stir-Fry

Real Simple APRIL 2002

  • Yield: 4 servings
  • Prep time: 15 Minutes


  • 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.

Nutritional Information

Amount per serving
  • Calcium: 85mg
  • Calories: 402
  • Calories from fat: 1%
  • Carbohydrate: 13g
  • Cholesterol: 85mg
  • Fat: 25g
  • Fiber: 4g
  • Iron: 2mg
  • Protein: 33mg
  • Saturated fat: 4g
  • Sodium: 328mg

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Chicken Stir-Fry Recipe