When I started this blog I was hoping to be super wife by cooking several times per week to not only make my hubby happy (that’s the way to a man’s heart right?) but also to help my diabetes. My plan was to cook several times per week and then blog about a recipe that I made and how it affected my blood sugar. Well, if you have been reading my blog you have probably noticed I haven’t done one single recipe. I get lazy with cooking and often resort to making chili (at least twice per month) which lasts for days. I love my crock pot (thanks Mom!). Well in an effort to do what I planned, I am going to give this another try.
For my first blog recipe, I cooked stir-fried chicken with walnuts and basil courtesy of my favorite cookbook Eat Well by Williams-Sonoma. Seriously, this is my favorite cook book. I have made a ton from it and no, I’m not getting any kickbacks for promoting it ;-).
I decided to make this because I was hoping to use some of the basil I have growing in my garden (seriously basil grows rampant).
3 Tbsp soy sauce
2 Tbsp lime juice
2 Tbsp honey
1 Red Bell Pepper (I used 2)-cut and core
3 6oz boneless, skinless chicken breast halves (I actually used 2 pounds of chicken)-cut thin pieces
1 Tbsp peanut oil
1/2 cup thinly sliced shallots (I didn’t measure the shallots-I used 3 shallots and I wish I had used more)
1/2 cup torn basil leaves (I would suggest 1 cup or more if you are essentially doubling the recipe like I have)
1/2 cup toasted walnut pieces (would also suggest more walnuts)
Mix soy sauce, honey and lime juice and set aside. I actually used more than the recipe called for of all three ingredients because once I mixed it all together it didn’t seem like too much.
Heat oil in wok over high heat (high heat was key to this).
Add bell pepper and cook until wilted. The recipe says 1-2 minutes but I think it took me about 5 minutes or more (maybe because I used 2 instead of 1 red bell pepper).
Remove bell pepper from wok and add shallots to wok and cook until they begin to brown (this actually was about a minute or so).
Add the chicken (with the shallots in wok) and cook, stirring frequently until opaque. I don’t cook much so I wasn’t really sure what opaque really meant. I basically cooked until it looked done (which maybe I overcooked it but it still tasted great). They recommend 3-4 minutes to cook the chicken. I’ve taken a LOT longer in the past but this time, on high heat, it seemed to cook in the amount of time they said.
After chicken looks “opaque” add the bell pepper back and add the soy sauce mixture, basil and walnuts. Cook until basil looks wilted, about 1 minute.
A few takeaways:
- This cookbook doesn’t include nutrition facts. I’m guessing it’s not too many carbs though although the honey and the walnuts do have a few. I bolused for 10 carbs for the stir-fried chicken although this was just a guess.
- I’m all about leftovers so I didn’t stick perfectly to the recipe. I just winged it with most items but this recipe is so easy to make that it’s hard to mess up. I had enough red bell pepper and chicken but I wish I had used more basil and walnuts.
- My husband likes to add sriracha to this recipe because he loves spiciness but I thought it was perfect on it’s own.
- A perfect compliment to this recipe is jasmine rice and add green onions to the rice to make it perfect.
- It took me about an hour when all said and done with the prep work and the cooking.
- This is a great recipe for a T1D because it’s a lot of lean protein and nuts without a lot of carbs. But because I love carbs with my meal, the rice made the meal complete.
Courtesy of William Sonoma’s Eat Well cook book