Pink Chicken, Beet and Walnut Saute

Healthy dinner on the table PRONTO.

Chicken Stir Fry

Chicken, Beets and Walnuts meet up in a stir fry.

I love Iron Chef Michael Symon’s “Five in Five” concept – get people in the kitchen cooking and make it ridiculously easy AND flavorful AND with minimally processed foods. Have you seen his new cookbook? It should have been named “Fab Five” because it is truly fabulous.

So, what better time to use five-minute recipes with only five ingredients than in December when time is at a premium? Never fear, food fans! We here at Apron Strings will be featuring Five-Minute Recipes for the entire month of December – with a focus on holiday recipes. Today’s recipe fits Iron Chef Symon’s concept perfectly – flavorful, easy, healthy. And this recipe goes from grocery bag to table in about five minutes.

Rotisserie chicken is one of my favorite grocery store buys. I love them. I buy a couple of them every month for use in entrees, sandwiches, late-night grab-a-bite fridge snacks. I used the thigh meat for this recipe – but use white, too, if you like.

I came up with this simple saute just throwing five of my favorite things in a saute pan. This is a fab food combo – such great flavors! And the canned beets are delicious and so very handy. You can serve this with or without a starch. I added a dash of vinegar at the end, which mingled with the sweet beet juices and added wonderful rich flavor.

— posted by Donna


Total Time: 5 minutes

Serves 4

1 cup rough chopped walnuts
2 cups snow pea pods
2 cups cooked chopped chicken thigh meat
1 can (15 ounces) sliced beets, drained and rough chopped
1 tablespoon Balsamic vinegar (or other favorite vinegar)

Heat a large saute pan to medium high heat and spray with a little cooking oil. ((NOTE: I didn’t count a light spray of cooking oil as one of my five ingredients, since it is one of the staples I always have on hand and I used just a tiny bit to keep things from sticking to the pan. If you don’t have spray, just use a tiny bit of vegetable oil.)) Add walnuts and stir and cook for about 1 minute, until fragrant.

Add pea pods and cook about 2 minutes, stirring frequently, until pods are softened.

Add chicken, beets and and vinegar and cook just until heated, about 1 minute.

Serve immediately.

Check out another food blogger’s take on Iron Chef Symon’s Five in Five idea:

Five Favorite Recipes from Five in Five, Kitchen Daily




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