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Chicken Stir Fry Recipe

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This recipe for Chicken Stir Fry, by , is from The Donnelly Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Wines
Added: Sunday, November 11, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 tablespoons sesame oil
1/2 8-ounce bag shredded carrots
1 16-ounce bag shredded cabbage or coleslaw mix
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
Teriyaki sauce (optional)

Directions:
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 amount individual plates, spoon the stir fry over the top, and sprinkle with the peanuts. Serve with teriyaki sauce on the side for drizzling.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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