Chicken Walnut Stir-Fry with Brown Rice
Chef Jim Coleman
Flavors in America
Moorestown, N.J.
This quick, healthy stir-fry appeals to all taste buds, making it ideal for an Asian station in a cafe or family meal-to-go. It's also easy on food costs, as it uses nonperishable ingredients such as dried fruit, nuts, rice and garlic.
Ingredients
2 cups water
1 cup brown rice
Salt, to toaste
¼ cup dried cherries, chopped
¼ cup dried apricots, chopped
¼ tsp. ground cinnamon
2 tbsp. olive oil
1 lb. chicken boneless, skinless chicken thighs, cubed
4 garlic cloves, peeled and minced
3 shallots, peeled and diced
½ cup chopped celery
½ cup walnuts, chopped
2 tbsp. chopped chives or green onions
1 tbsp. fresh or ½ tsp. dried tarragon
Steps
- In medium-sized, heavy saucepan over high heat, bring water to a boil. Add rice and 1/2 teaspoon salt; stir until water returns to a boil. Reduce heat to low; cover and simmer 45 minutes or until rice is tender and liquid is absorbed.
- Add cherries, apricots and cinnamon to cooked hot rice; fluff gently with fork to combine. Cover and set aside to keep rice warm.
- Meanwhile, heat oil in large, nonstick skillet over medium-high heat. Add chicken; cook, stirring frequently, for 3 to 4 minutes. Add garlic, shallots and celery; continue cooking about 5 minutes, until vegetables are soft and chicken is cooked through, about 5 minutes. Add walnuts, tarragon,and 1 tablespoon chives. Season with salt to taste.
- Add rice to skillet; stir to combine and heat through.
- To serve, sprinkle with remaining chives or green onions.
Photo courtesy of California Walnuts