Ethnic Cuisine

Erin and Aaron's Real Simple Chicken Stir-Fry
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 (We use, instead, two large chicken breasts cubed and baked)

2 1/2 tablespoons low-sodium soy sauce

1/2 cup peanuts, roughly chopped

Cooked white or brown rice

Teriyaki sauce (optional)

We also add in fresh broccoli, peppers and onions to get more vegetable servings!

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.

Yield: 4 servings
NUTRITION PER SERVING

CALORIES 402(1% from fat); FAT 25g (sat 4g); PROTEIN 33mg; CHOLESTEROL 85mg; CALCIUM 85mg; SODIUM 328mg; FIBER 4g; CARBOHYDRATE 13g; IRON 2mg