Walnuts are a significant source of omega-3s, which boost the immune system and promote heart health. Because of their fat content, walnuts are uniquely satisfying, and their rich flavor enhances all kinds of dishes, including stir-fries.
Prep Time
10 minutes
Cook Time
15 minutes
Servings
4
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
Directions
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 Eat Well, by Charity Ferreira (Oxmoor House, 2008).
Rated 3 out of
5 by
Samba422 from
Just OKMade this the other night and while it looked good the flavor just wasn't there. If I were to make it again I would add garlic, some ginger, and maybe some cornstarch since the sauce was quite watery. It needed a flavor boost.
Date published: 2017-04-11
Rated 5 out of
5 by
wilsoned from
A delicious, wholesome, and quick dinnerI love the flavor of the sauce as well as the contrasting textures in this dish. It definitely helps that I can have this on my table in about half an hour.
I throw in half a teaspoon of garlic powder, two teaspoons of minced garlic, and a pinch of red pepper flakes to give it even better flavor.
For two people, I usually double this recipe. This makes for a generous dinner with plenty of leftovers for lunch the next day.
Date published: 2015-05-25
Rated 4 out of
5 by
ymwelcom from
Easy and fast dinnerThis is an interesting flavor but good. Neither my husband or I like peppers so I didn't use them. Instead I put broccoli. My 15 months old son liked the dish too.
I grow basil in my patio so in the summer time, I'm always looking for a good recipe to use basil.
