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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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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 |
Directions:
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.
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