Ingredients:
1 16-oz. bag shredded cabbage
1/2 8-oz. bag shredded carrots
1 tablespoon canola oil or roasted sesame oil
1/3 cup sesame salad dressing
1 16-oz. package cooked and diced chicken
1/4 cup peanuts, chopped
Method:
Toss the cabbage and carrots in the oil in a large skillet. Place over medium-high heat and cook, stirring frequently, until the vegetables are limp but still crunchy, about 3 minutes.
Stir in the dressing and chicken. Heat through. Spoon onto a platter and sprinkle with the peanuts. Serve with rice.
1 16-oz. bag shredded cabbage
1/2 8-oz. bag shredded carrots
1 tablespoon canola oil or roasted sesame oil
1/3 cup sesame salad dressing
1 16-oz. package cooked and diced chicken
1/4 cup peanuts, chopped
Method:
Toss the cabbage and carrots in the oil in a large skillet. Place over medium-high heat and cook, stirring frequently, until the vegetables are limp but still crunchy, about 3 minutes.
Stir in the dressing and chicken. Heat through. Spoon onto a platter and sprinkle with the peanuts. Serve with rice.
