Chicken, Walnut and Brown Rice Family Favorite Stir-Fry

Chicken Walnut and Brown Rice
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Chicken, Walnut and Brown Rice Family Favorite Stir-Fry

This stir-fry can be enjoyed by the whole family!

This Heart-Check Certified recipe is brought to you by California Walnuts.

Nutrition Facts

Chicken, Walnut and Brown Rice Family Favorite Stir-Fry

CaloriesCalories

470 Per Serving

ProteinProtein

17g Per Serving

FiberFiber

5g Per Serving
×
Calories 470
Total Fat 21.0 g
Saturated Fat 3.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 8.8 g
Monounsaturated Fat 8.1 g
Cholesterol 52 mg
Sodium 64 mg
Total Carbohydrate 55 g
Dietary Fiber 5 g
Sugars 12 g
Protein 17 g

Dietary Exchanges
2 starch, 1 fruit, 1 vegetable, 2 lean meat, 3 fat

Ingredients

Servings  4  

  • 2 cups water
  • 1 cup uncooked brown rice
  • Salt or sea salt (optional)
  • 1/4 cup dried cherries (chopped)
  • 1/4 cup chopped dried apricots
  • 1/4 teaspoon cinnamon
  • 2 tablespoons olive oil
  • 1/2 lb chicken thighs (skinless, boneless, cut into 1/2-inch cubes)
  • 4 garlic cloves (peeled, minced)
  • 3 shallots (peeled, diced)
  • 1/2 cup chopped celery
  • 1/2 cup California walnuts, chopped
  • 1 tablespoon fresh, chopped tarragon
  • 2 tablespoons fresh, chopped chives

Directions

Tip: Click on step to mark as complete.

  1. In a heavy saucepan bring the water to a boil. Add the rice, and 1/2 teaspoon salt if desired, and stir until the water returns to a boil. Reduce the heat to low, cover, and simmer until the rice is tender and has absorbed the liquid, about 45 minutes.
  2. Add the cherries, apricots and cinnamon to the cooked hot rice, fluff gently with a fork to combine, then cover and set aside to keep the rice warm.
  3. Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, stirring frequently, for 3-4 minutes. Add the garlic, shallots and celery and continue to cook, stirring, for about 5 minutes, until the vegetables are soft and the chicken is cooked through. Add the walnuts, tarragon, and 1 tablespoon of the chives. Season with salt to taste.
  4. Add the rice to the skillet and stir to combine and heat through. Divide the mixture among 4 warm plates and sprinkle with the remaining chives. To serve family style, sprinkle with chives and serve directly from the skillet.

This Heart-Check Certified recipe is brought to you by California Walnuts.

This stir-fry can be enjoyed by the whole family!

This Heart-Check Certified recipe is brought to you by California Walnuts.

Nutrition Facts

Chicken, Walnut and Brown Rice Family Favorite Stir-Fry

CaloriesCalories

470 Per Serving

ProteinProtein

17g Per Serving

FiberFiber

5g Per Serving
×
Calories 470
Total Fat 21.0 g
Saturated Fat 3.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 8.8 g
Monounsaturated Fat 8.1 g
Cholesterol 52 mg
Sodium 64 mg
Total Carbohydrate 55 g
Dietary Fiber 5 g
Sugars 12 g
Protein 17 g

Dietary Exchanges
2 starch, 1 fruit, 1 vegetable, 2 lean meat, 3 fat

Ingredients

Servings  4  

  • 2 cups water
  • 1 cup uncooked brown rice
  • Salt or sea salt (optional)
  • 1/4 cup dried cherries (chopped)
  • 1/4 cup chopped dried apricots
  • 1/4 teaspoon cinnamon
  • 2 tablespoons olive oil
  • 1/2 lb chicken thighs (skinless, boneless, cut into 1/2-inch cubes)
  • 4 garlic cloves (peeled, minced)
  • 3 shallots (peeled, diced)
  • 1/2 cup chopped celery
  • 1/2 cup California walnuts, chopped
  • 1 tablespoon fresh, chopped tarragon
  • 2 tablespoons fresh, chopped chives

Directions

Tip: Click on step to mark as complete.

  1. In a heavy saucepan bring the water to a boil. Add the rice, and 1/2 teaspoon salt if desired, and stir until the water returns to a boil. Reduce the heat to low, cover, and simmer until the rice is tender and has absorbed the liquid, about 45 minutes.
  2. Add the cherries, apricots and cinnamon to the cooked hot rice, fluff gently with a fork to combine, then cover and set aside to keep the rice warm.
  3. Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, stirring frequently, for 3-4 minutes. Add the garlic, shallots and celery and continue to cook, stirring, for about 5 minutes, until the vegetables are soft and the chicken is cooked through. Add the walnuts, tarragon, and 1 tablespoon of the chives. Season with salt to taste.
  4. Add the rice to the skillet and stir to combine and heat through. Divide the mixture among 4 warm plates and sprinkle with the remaining chives. To serve family style, sprinkle with chives and serve directly from the skillet.

This Heart-Check Certified recipe is brought to you by California Walnuts.