Stir-Fried Chicken With Walnuts And Basil
This flavorful and vibrant stir-fry brings together tender chicken slices, crisp bell peppers, and aromatic shallots tossed in a savory-sweet sauce. Garnished with fresh basil and toasted walnuts, each bite is a delightful fusion of textures and flavors. Serve this dish over steamed brown rice for a satisfying meal that is both easy to make and bursting with freshness.
— Constant Cookbook
Ingredients
- 3 Tbs. soy sauce
- 2 Tbs. fresh lime juice
- 2 Tbs. honey
- 1 Tbs. peanut oil
- 1 red bell pepper, cored, seeded and thinly sliced
- 1/2 cup thinly sliced shallots
- 3 boneless, skinless chicken breast halves, each 6 oz., thinly sliced across the grain
- 1/2 cup torn fresh basil leaves
- 1/2 cup walnut pieces, toasted
- Steamed brown rice for serving
Instructions
- In a small bowl, stir together the soy sauce, lime juice and honey; set aside.
- In a wok over high heat, warm 1/2 Tbs. of the oil. Add the bell pepper and cook until just soft, 1 to 2 minutes. Transfer to a plate. Warm the remaining 1/2 Tbs. oil in the wok, add the shallots and cook, stirring constantly, until they begin to brown, 30 seconds to 1 minute. Add the chicken and cook, stirring frequently, until opaque, 3 to 4 minutes.
- Return the bell pepper to the wok and stir in the soy sauce mixture, the basil and walnuts. Cook just until the basil is wilted, about 1 minute. Serve immediately with steamed rice. Serves 4.
- Adapted from Williams-Sonoma <i>Eat Well,</i> by Charity Ferreira (Oxmoor House, 2008).
Yield
Serves 4.
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