RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1899
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| Recipe Name: |
Walnut and Rice Chicken Stir-Fry |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$4.40
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| # Sides Included: |
2 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
If you don't like walnuts, you can use pecans or peanuts instead.
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Ingredients:
4 6-ozs chicken breast, boneless, skinless chopped in 1-inch cubes
1 to taste salt and pepper
1 Each ginger root 3-inch piece, peeled, grated
0.5 Cup parsley, flat-leaf chopped
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Directions:
In a sauce pot, cook the rice according to package directions with chicken stock and reserve.
Place a large skillet over medium-high heat with about 2 turns of the pan of extra-virgin olive oil. Once the skillet is smoking hot, add the chicken pieces and cook until well-browned about 4 to 5 minutes. Add the red bell peppers, leeks, ginger and garlic, and continue to cook for 2 to 3 minutes or until the veggies start to get slightly tender.
Add the sherry, chicken stock and tamari, bring up to a bubble and continue to cook about 1 minute more. Add in the water chestnuts, the walnut halves and the parsley or cilantro and serve over the rice pilaf. |
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| Nutrition per Serving: |
| Calories: |
841 |
Total Carbs: |
20.4 |
Net Carbs: |
0.0 |
| Cholesterol: |
96.9 |
Fat: |
43.3 |
Protein: |
57.55 |
| Fiber: |
9.75 |
Sodium: |
327.50 |
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