This super quick stir-fry is the perfect solution for a busy weeknight. If you don’t own a wok, use a large, heavy frying pan, and make sure to heat the oil well before adding any ingredients. Use Thai basil, rather than Italian, if you can find it at the market.
Walnut Chicken with Basil
This one-pot dish boasts protein and nutrients without a lot of calories or carbs. Serve it over brown rice for a hearty, balanced meal.
Choose skinless chicken breast to reduce saturated fat.
1/2 cup walnut pieces
3 Tbs. low-sodium soy sauce
2 Tbs. fresh lime juice
2 Tbs. honey
3 tsp. peanut oil
1 red bell pepper, seeded and thinly sliced
2 large shallots, thinly sliced
3 (5 ounce) boneless, skinless chicken breast halves, thinly sliced across the grain
1/2 cup packed fresh basil leaves, torn into pieces
Preheat oven to 350 degrees F. Spread walnuts on a baking sheet and toast until lightly browned and fragrant, about 10 minutes. Immediately pour on a plate to cool. Set aside.
In a small bowl, whisk together soy sauce, lime juice and honey. Set aside.
Heat 1 1/2 teaspoons of oil in a wok over high heat. Add bell pepper and cook just until wilted, 1 to 2 minutes. Transfer bell pepper to a plate and add remaining 1 1/2 teaspoons oil to pan. Add shallots and cook, stirring constantly, until just beginning to brown, 30 seconds to 1 minute.
Add chicken to pan with shallots and cook, stirring often, until opaque throughout, 3 to 4 minutes. Return bell pepper to pan and stir in soy sauce mixture, basil and walnuts. Toss and stir just until basil is wilted about 1 minute longer. Serve right away. Serves 4.