Chicken with Walnuts Bell Peppers Capsicum and Green Onions
Elevate your weeknight dinner game with this vibrant and flavorful Chicken with Walnuts, Bell Peppers, Capsicum, and Green Onions recipe. Juicy strips of seasoned chicken breast are stir-fried to golden perfection and paired with crisp red bell peppers, green capsicum, and fragrant green onions. A savory-sweet sauce made with soy sauce, honey, and a hint of garlic ties the dish together, while toasted walnuts add a delightful crunch in every bite. Ready in just 35 minutes, this quick, nutritious stir-fry is perfect for busy evenings and can be served over steamed rice or noodles for a satisfying meal. Packed with fresh ingredients and bold flavors, this recipe is a must-try for anyone looking to add a wholesome twist to their dinner routine!
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 100 grams Walnuts
- 1 medium Red bell pepper
- 1 medium Green capsicum
- 4 stalks Green onions
- 2 cloves Garlic
- 2 tablespoons Soy sauce
- 1 tablespoon Honey
- 2 tablespoons Olive oil
- 1 tablespoon Cornstarch
- 3 tablespoons Water
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Cut the chicken breast into bite-sized strips and season with salt and black pepper. Set aside.
Roughly chop the walnuts and toast them in a dry skillet over medium heat until fragrant. Remove from the skillet and set aside.
Slice the red bell pepper and green capsicum into thin strips. Chop the green onions into 1-inch pieces, separating the white and green parts. Mince the garlic.
In a small bowl, mix the soy sauce, honey, cornstarch, and water to create a sauce. Whisk until smooth and set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes until golden and fully cooked. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Stir in the minced garlic and the white parts of the green onions. Sauté for 1 minute until fragrant.
Add the bell pepper and capsicum slices. Stir-fry for 3-4 minutes until they are slightly tender but still crisp.
Return the cooked chicken to the skillet. Pour the sauce over the mixture and stir well to coat all the ingredients evenly. Cook for 2-3 minutes until the sauce thickens.
Stir in the toasted walnuts and the green parts of the green onions. Toss everything together and remove from heat.
Serve hot over steamed rice or noodles for a complete meal. Enjoy!
Nutrition Facts
Calories |
1830 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.9 g | 143% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 52.4 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 3997 mg | 174% | |
| Total Carbohydrate | 59.4 g | 22% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 28.0 g | ||
| Protein | 162.0 g | 324% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 253 mg | 19% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 2701 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
