Chicken Stir-Fry

Chicken Stir-Fry
Photo by David Prince

Ingredients

  • 1 8-ounce can sliced water chestnuts, drained
  • 1 ½ tablespoons sesame oil
  • ½ cup peanuts, roughly chopped
  • Teriyaki sauce (optional)
  • 2 ½ tablespoons low-sodium soy sauce
  • 1 rotisserie chicken, meat shredded
  • 1 rotisserie chicken, meat shredded
  • + 11 more ingredients
    • Teriyaki sauce (optional)
    • 2 ½ tablespoons low-sodium soy sauce
    • ½ 8-ounce bag shredded carrots
    • 1 16-ounce bag shredded cabbage or coleslaw mix
    • 1 16-ounce bag shredded cabbage or coleslaw mix
    • Cooked white rice
    • Cooked white rice
    • ½ cup peanuts, roughly chopped
    • ½ 8-ounce bag shredded carrots
    • 1 8-ounce can sliced water chestnuts, drained
    • 1 ½ tablespoons sesame oil

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 sa...

View full recipe at My Recipes

Comments

Variations on Chicken Stir-Fry

  • Chicken Stir-Fry
    • 1 teaspoon cornstarch
    • Vegetable cooking spray
    • 1 teaspoon cornstarch
    • 3/4 cup fresh bean sprouts
    • 2 (4-ounce) skinned, boned chicken breast halves
    • +26 other ingredients
  • Chicken Stir Fry
    • 1 lb chicken tenders


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