Chicken Stir-Fry
1 1/2 tablespoons sesame oil
16 ounces shredded cabbage or coleslaw mix
4 ounces shredded carrots
8 ounces sliced water chestnuts -- drained
1 rotisserie chicken -- meat shredded
2 1/2 tablespoons low-sodium soy sauce
1/2 cup peanuts -- roughly chopped
Cooked white rice
Teriyaki sauce -- (optional)
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.
2. 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.
-------------------------------
Chicken A la King
1 cup cooked chicken, chopped
1 10.75 oz can cream of chicken soup, unduluted
1/4 cup milk
1 2 oz jar chopped pimientos, drained
1 4 oz can button mushrooms, drained
1/2 tsp salt
1/8 tsp pepper
Chow mein noodles or hot cooked rice
1. Combine first 7 ingredients in a heavy saucepan; cook over low heat 10 minutes, stirring often.
2. Serve over chow mein noodles or rice.
Servings: 2
