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  1. Cook rice to package directions.
  2. While rice cooks, spray a skillet or wok with cooking spray. Cook chicken on medium-high heat for 5 minutes, stirring occasionally until no longer pink. Remove chicken and set aside.
  3. Chop cabbage into thin strips (like slaw) and use peeler to shred carrots. Add to skillet and toss with oil. Cook on medium-high heat 4 minutes, stirring frequently, until vegetables are limp but crunchy. Add chicken (or shrimp) to vegetables.
  4. Stir in soy sauce and honey (and ginger, optional) and heat through, about 2 minutes.
  5. Spoon rice and chicken on to plate and sprinkle with peanuts.

Additional Tips

NOTE: you can save time by buying pre-shredded cabbage and carrots in a bag, but it will probably be a little more expensive.

Branch Out: Go Vegetarian and substitute the chicken with Tofu. Use 12-14 ounces of low-fat, extra-firm tofu, drained and cut in to 1/2 inch cubes. Skip step #2 in the instructions and add tofu to skillet with cabbage and carrots.

Spotlight on tofu:

Really, what’s tofu?
Great question! Tofu is made in a process pretty similar to cheese – except made of soybeans instead of milk, water and a coagulant (thickening agent) such as calcium or magnesium. Tofu is a great source of protein, low in fat and sodium and high in calcium, B vitamins and iron.

But it looks weird so it probably tastes weird too, right?
Actually the cool thing about tofu is it acts as a sort of flavor sponge, essentially absorbing the flavor of whatever you’re cooking it with (but by itself, tofu is rather bland).

Okay, maybe I’ll try it Where do I get it?
In most grocery stores tofu is located in the refrigerated section of the produce area.

There are different kinds. Which kind should I buy?
The main differences in the types of tofu have to do with the texture. It comes in varying degrees of firmness, from extra firm to silken (which is more yogurt- or gelatin-like in consistency). Firmer tofu is best for stir-frying and grilling, while softer tofu is okay for soup. When in doubt – pick a medium firmness. But remember, tofu is perishable. Keep refrigerated and use within one week.

Leftover ingredients? Use them in these recipes!



Nutritional Info

Nutritional Analysis
Per serving
Calories Per Serving
Total Fat
9.5 g
Saturated Fat
1.5 g
Trans Fat
0.0 g
Polyunsaturated Fat
2.0 g
Monounsaturated Fat
4.5 g
54 mg
411 mg
41 g
8 g
9 g
25 g
Dietary Exchanges

1 1/2 starch, 3 vegetable, 2 1/2 lean meat

Price Per Serving


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