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.

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.


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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