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Recipe to Print-Walnut and Rice Chicken Stir-Fry - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy

$scale_by Recipe Name: Walnut and Rice Chicken Stir-Fry - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy Source: Submitted by: Last Modified: 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 # Sides Included: 0 Difficulty: Easy Yields : 0 Cup Tested: No Wine Type: Wine Suggestion: Equipment Needed: Suggested Sides: Comments: If you don't like walnuts, you can use pecans or peanuts instead.

Ingredients: 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.

Nutrition per Serving:
Calories:	0	Total Carbs:	0.0	Net Carbs:	0.0
Cholesterol:	0.0	Fat:	0.0	Protein:	0.00
Fiber:	0.00	Sodium:	0.00