You are here: Home » Recipes » Chicken, Walnut and Brown Rice Stir Fry Chicken, Walnut and Brown Rice Stir Fry Recipe by California Walnut Board Yield 4 servings Prep 15 mins Cook 60 mins This chicken stir-fry stars dried fruit and walnuts. California Walnut Board PrintEmail Ingredients 2 cups water1 cup brown rice1 teaspoon salt or sea salt1/4 cup chopped dried cherries1/4 cup chopped dried apricots1/4 teaspoon cinnamon2 tablespoons olive oil1/2 pound skinless, boneless chicken thighs, cut in 1/2-inch cubes4 cloves garlic, peeled and minced3 -- shallots, peeled and diced1/2 cup chopped celery1/2 cup chopped California walnuts1 tablespoon chopped fresh tarragon2 tablespoons chopped fresh chives Instructions 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. 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. 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. 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.