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.