Stir-Fried Chicken with Basil and Walnuts

Stir-Fried Chicken with Basil and Walnuts

I had this recipe bookmarked for quite some time but for one reason or another just never got around to making it.  I had even put it on our weekly meal plan several times, but something always came up.

Stir-Fried Chicken with Basil and Walnuts

I was finally able to try this out and we enjoyed it so much that I’ve made it several times since.  It’s a great weeknight meal, since it’s quick and simple to make.  I also like that there are not too many ingredients, and most we usually have in the house.  My husband said that this tasted “more authentic” than some of the other stir-fry dishes I’ve made in the past.  Personally, I just think it’s pretty yummy – so give this a try.

Yield: 2 to 3 servings

Stir-Fried Chicken with Basil and Walnuts

Recipe for quick and easy stir-fried chicken with basil and walnuts. With just a few ingredients and packed with flavor!

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  • 3 tablespoons soy sauce
  • juice of one lime
  • 2 tablespoons honey
  • 1 tablespoon peanut oil, divided
  • 2 peppers, thinly sliced
  • 1 large shallot, thinly sliced
  • 5 to 6 chicken tenderloins, cut into large chunks
  • ½ cup basil leaves, roughly chopped
  • ¾ cup walnut pieces
  • rice, for serving (we used brown)


  1. In a small bowl, whisk together the soy sauce, lime juice and honey. Set aside.
  2. Place a large skillet over medium-high heat. When hot, add half of the peanut oil. Add in the peppers and cook until crisp tender, about 3-4 minutes, stirring occasionally. Remove the peppers from the skillet, place in a bowl and set aside.
  3. Add the remaining half of the peanut oil to the pan. Add in the shallots and cook for 30 seconds to 1 minute, until just browned, stirring frequently. Next add in the chicken pieces, stirring frequently, and cook until no longer pink inside. Add the peppers back into the skillet. Add in the soy sauce mixture, basil and walnuts. Cook for about 1 minute longer. Turn off heat and serve immediately with rice.

Slightly adapted from Williams and Sonoma Eat Well.