i’m a big fan of stir fry, and usually stick to the basics: lots of veggies, maybe some meat/prawns, and a delicious sauce.

this time, i craved brown rice and something healthy, so here’s what i did, modified from this recipe:

1/2 cup coarsely chopped walnuts
4 tablespoons soy sauce

2 skinless boneless chicken breast halves, thinly sliced crosswise
1 teaspoon honey

4 teaspoons minced fresh ginger
3 garlic cloves, minced
1 1/2 cups short-grain brown rice, cooked according to package directions, cooled (i used a blend of brown rices)
1 bell pepper (orange is the tastiest), chopped into 1-inch pieces
i bunch of greens (not sure what i used, but they were spidery-shaped and tough, raw), sliced into strips

Stir walnuts in medium nonstick skillet over medium heat until lightly toasted, about 3 minutes. Drizzle 2 tablespoons soy sauce over walnuts; stir until soy sauce coats walnuts, about 45 seconds. Cool. (Can be made 3 days ahead. Store at room temperature in airtight container.) –this part was terrific. i always add nuts to stir fry, but adding soy sauce was a tasty addition.

Combine chicken, 2 tablespoons soy sauce and honey in medium bowl; toss to coat. Let stand 15 minutes.

Heat oil in skillet over high heat. Add chicken and stir-fry 5 minutes. Add ginger and garlic and stir-fry 30 seconds. Add bell pepper and stir fry for about a minute or so, being careful not to overcook and make soggy. Add greens, and after combining all ingredients, put lid on pan and let steam for a minute or two. When done, I added the cooked rice and walnuts into the pan–not something i do, usually, but the flavors from the nuts and rice was pretty great.