Chicken Stir-Fry

Ingredients

• 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)

Preparation

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.