3 tablespoons extra-virgin olive oil (EVOO)
4 skinless, boneless chicken breasts, chopped into 1-inch cubes
Salt and pepper
3 red bell peppers, chopped into bite-size pieces
4 large leeks, thoroughly cleaned and the white parts chopped finely
1 3-inch piece of ginger, peeled and grated
6 garlic cloves, chopped or grated
1/2 cup dry sherry
1/2 cup chicken stock, plus additional for cooking rice
1/4 cup tamari
1 4-ounce can sliced water chestnuts
1 cup whole 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 2 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, the walnut halves and the parsley or cilantro and serve over the rice pilaf.