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Chicken Stir-Fry

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Ingredients

  • 1  cup  long-grain white rice
  • 1 1/2  tablespoons  sesame oil
  • 16-ounce bag shredded cabbage or coleslaw mix
  • carrots, grated
  • 8-ounce can sliced water chestnuts, drained
  • 2- to 2 1/2-pound rotisserie chicken, meat shredded
  • 2 1/2  tablespoons  low-sodium soy sauce
  • 1/2  cup  peanuts, roughly chopped
  • 1/4  cup  teriyaki sauce (optional)

Directions

  1. Cook the rice according to the package directions.
  2. Meanwhile, heat the oil in a wok or large saucepan over medium-high heat.
  3. Add the cabbage and carrots and cook, stirring occasionally, until just tender, 3 to 5 minutes.
  4. Add the water chestnuts, chicken, and soy sauce and cook until heated through, 2 to 3 minutes.
  5. Divide the rice among plates, spoon the vegetables over top, and sprinkle with the peanuts. Serve with the teriyaki sauce, if desired.

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