Chicken with Fragrant Fried Rice and Walnuts
- Yield 4 servings
- Prep 10 mins
- Cook 15 mins
The aromas of toasted walnuts, Chinese five-spice powder, jasmine rice, and pineapple will make you eager to try this colorful one-dish meal.
- 1/2 cup California walnut halves
- 1/2 teaspoon five spice powder
- -- Vegetable oil spray
- 8 ounces boneless, skinless chicken breasts, all visible fat removed, cut into ½-inch cubes
- 2 medium ribs of bok choy, stems and leaves coarsely chopped (about 1¼ cups)
- 1 cup snow peas, trimmed, cut into ½-inch pieces (about 3 ounces)
- 1/2 medium red bell pepper, diced
- 2 -- green onions, thinly sliced (green and white parts)
- 1 -- (8-ounce) can pineapple chunks in their own juice, undrained
- 2 cups cooked jasmine rice (cold rice preferred) (about 3/4 cup uncooked)
- 1/4 cup light teriyaki sauce
- 1 tablespoon light soy sauce (optional)
- Heat a large nonstick skillet over medium heat. (Do not spray the skillet.) Dry-roast the walnuts for 4 to 5 minutes, stirring occasionally. Watch carefully so the walnuts do not burn. Transfer the walnuts to a small bowl. Stir in the five-spice powder.
- Remove the skillet from heat and lightly spray with vegetable oil spray (being careful not to spray near a gas flame). Cook the chicken over medium-high heat for 4 to 5 minutes, or until no longer pink in the center, stirring constantly.
- Stir in the bok choy, snow peas, bell peppers, and green onions. Cook for 2 to 3 minutes, or until the vegetables are tender-crisp, stirring constantly.
- Stir in the pineapple with juice and the rice. Cook for 3 to 4 minutes, or until the rice is warmed through, stirring constantly.
- Stir in the teriyaki sauce. Cook for 1 minute. Stir in the walnuts.
Variations: You may substitute 8 ounces lean pork or beef, all visible fat removed, for the chicken; cook the meat in the same manner and for the same amount of time as the chicken.