Chicken, Walnut and Brown Rice Stir Fry

California Walnut Board
  • Yield: 4 servings
  • Prep: 15 mins
  • Cook: 60 mins


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


  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. 

Recipe courtesy of the Chef Jim Coleman.

Nutritional Info *per serving

  • Calories 360
  • Glycemic Load 1.5
  • Fat 21g
  • Saturated Fat 2.5g
  • Polyunsaturated Fat 7g
  • Monounsaturated Fat 9g
  • Cholesterol 35mg
  • Sodium 640mg
  • Potassium 440mg
  • Carbohydrate 30g
  • Fiber 5g
  • Sugars 9g
  • Protein 16g
  • Trans Fat 0g
  • Vitamin A 20%
  • Vitamin C 8%
  • Calcium 6%
  • Iron 10%