1 box rice pilaf with toasted orzo, such as Near East brand
1/2 cup chicken stock, plus additional for cooking rice
3 tablespoons extra virgin olive oil (EVOO)
4 skinless, boneless chicken breasts, chopped into 1-inch cubes
3 red bell peppers, chopped into bite-size pieces
4 large leeks, thoroughly cleaned and the white parts finely chopped
1 piece of ginger (3 inches), peeled and grated
6 garlic cloves, chopped or grated
1/2 cup dry sherry
1/4 cup Tamari (dark soy sauce)
1 can sliced water chestnuts (4 ounces)
1 cup walnut halves, toasted
A handful of flat leaf parsley or cilantro, whichever you prefer
In a saucepot, cook the rice according to package directions with chicken stock and reserve. Place a large skillet over medium-high heat with about two turns of the pan of EVOO. Once the skillet is smoking hot, add the chicken pieces and cook until well-browned, about 4-5 minutes. Add the red bell peppers, leeks, ginger and garlic and continue to cook for 2-3 minutes, or until the veggies start to get slightly tender.
Add the sherry, chicken stock and Tamari, bring up to a bubble and continue to cook about 1 minute more. Add in the water chestnuts, walnut halves and the parsley or cilantro. Serve over the rice pilaf.