Chicken Walnut Stir-Fry with Brown Rice

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chicken walnut brown rice stir fry

Chef Jim Coleman

Flavors in America

Moorestown, N.J.

Family meals are rising in demand, as more parents and children shelter in place at home. Chef Jim Coleman created this quick, healthy stir-fry to appeal to all taste buds, using nonperishable ingredients such as dried fruit, nuts, rice and garlic.


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



  1. 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.
  2. Add cherries, apricots and cinnamon to cooked hot rice; fluff gently with fork to combine. Cover and set aside to keep rice warm.
  3. 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.
  4. Add rice to skillet; stir to combine and heat through.
  5. To serve, sprinkle with remaining chives or green onions.

Photo courtesy of California Walnuts

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