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Chicken, Walnut & Brown Rice “Family Favorite” Stir Fry

Chicken, Walnut & Brown Rice “Family Favorite” Stir Fry
  • Duration
  • Cook Time
  • Prep Time
  • ServingsServings


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

2 Reduce the heat to low, cover, and simmer until the rice is tender and has absorbed the liquid, about 45 minutes.

3 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.

4 Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, stirring frequently, for 3 - 4 minutes.

5 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.

6 Add the walnuts, tarragon, and 1 tablespoon of the chives. Season with salt to taste.

7 Add the rice to the skillet and stir to combine and heat through.

8 Divide the mixture among 4 warm plates and sprinkle with the remaining chives.

Source: California Walnut Board