Rachael Ray's Stir Fry

My family loves this recipe every time I make it.  It comes from Rachael Ray's Just In Time cookbook. 

1 package rice pilaf such as Zatarain's
2 leeks
3 T. vegetable oil
1 1/2 pounds boneless, skinless chicken
2 inch piece of fresh ginger, peeled and grated
3 large garlic cloves, grated
1-2 red bell peppers, cut into bite-size pieces
1 (8 oz.) can sliced water chestnuts, drained and chopped if desired. 
1/4 t. pepper
1/2 c. chicken broth
1/4 c. tamari (aged soy sauce) or soy sauce
1 c. cashews or walnuts, toasted if desired (don't leave out nuts, they are yummy)
3-4 T. chopped fresh chives or 1-2 T. dried

Cook the rice according to package, I like to do this in my rice cooker.

Trim the leeks of rough tops and root ends.  Cut the leeks length-wise, then slice into 1/2-inch-thick half-moons.  Swish the leeks in a bowl of water, then drain well. 

Heat the oil in a large skillet over high heat.  Add the chicken and brown the meat on all sides, 4-5 minutes.  Add the giner, garlic, leeks, and bell peppers and saute for another 3-4 minutes, tossing frequently.  Add the water chestnuts, black pepper, and chicken brother and cook for a minute, then add tamari to taste and the nuts.  Season with pepper. 

Fluff the rice with a forks and stir in the chives.  Serve with the chicken.