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)


  1. 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.
  2. 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.
  3. 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.
  4. Stir in the pineapple with juice and the rice. Cook for 3 to 4 minutes, or until the rice is warmed through, stirring constantly.
  5. 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.



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