Saturday, September 24, 2011

Chicken with Walnuts and Rice Pilaf


I'm in day 5 of a 7 day stretch at work. So something easy was needed for dinner tonight. So since I seem to be on a Rachael Ray kick, I decided to make another one from "Just in Time".

Chicken with Walnuts and Rice Pilaf
Inspired by Rachael Ray's Walnut Chicken with Sherry and Rice Pilaf with Chives


  • 1 package rice pilaf mix
  • 3 tablespoons peanut oil
  • 1 - 1/2 pounds chicken, diced
  • 2-inch piece of fresh ginger, pealed and diced
  • 3 large cloves of garlic, minced
  • 2 large red bell peppers, cut into bit sized cubes
  • 1 (8-oz) can sliced water chestnuts, drained
  • Black pepper
  • 1/2 cup dry sherry
  • 1/4 cup soy sauce
  • 1/2 cup walnuts, diced
  • Cook rice according to directions on box
  • Heat oil in a large skillet on high heat.
  • Add the chicken and brown the meat on all sides, 4 to 5 minutes.
  • Add ginger, garlic, and bell peppers.
  • Saute for 3 to 4 minutes, tossing frequently.
  • Add the water chestnuts, black pepper, and sherry.
  • Cook for a minute to reduce the Sherry.
  • Add the soy sauce and walnuts.
  • Season with black pepper.
  • Fluff rice pilaf and serve with the chicken.
Happy Weekend.

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