Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 302.51 Kcal (1267 kJ) | ||
| Calories from fat | 193.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.48g | 33% | |
|---|---|---|---|
| Cholesterol | 25.5mg | 9% | |
| Sodium | 452.28mg | 19% | |
| Potassium | 544.46mg | 12% | |
| Total Carbs | 20.26g | 7% | |
| Sugars | 7.1g | 28% | |
| Dietary Fiber | 7.7g | 31% | |
| Protein | 10.42g | 21% | |
| Vitamin C | 44.2mg | 74% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 1.3mg | 7% | |
| Calcium | 80.4mg | 8% | |
| Amount Per 100 g | |||
| Calories | 119.55 Kcal (501 kJ) | ||
| Calories from fat | 76.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.49g | 33% | |
|---|---|---|---|
| Cholesterol | 10.08mg | 9% | |
| Sodium | 178.73mg | 19% | |
| Potassium | 215.16mg | 12% | |
| Total Carbs | 8.01g | 7% | |
| Sugars | 2.8g | 28% | |
| Dietary Fiber | 3.04g | 31% | |
| Protein | 4.12g | 21% | |
| Vitamin C | 17.5mg | 74% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 0.5mg | 7% | |
| Calcium | 31.8mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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