Chicken & Kale Stir Fry
Feb 04, 2025This recipe is not a list of strict instructions. Just use it as a guideline and play around with the ingredients. If you don’t have chicken, use turkey instead. If you don’t have kale, use spinach. And if you have stir-fry vegetables that you want to use up, throw them in too. You’ll have a delicious dinner in minutes.
Prep Time: 10 mins
Cook Time: 20 mins
Serves: 2
Ingredients:
- olive oil
- 2 skinless chicken breast fillets, sliced into medium strips
- a handful of kale leaves
- 1 onion, finely sliced
- 2 garlic cloves, crushed
- 1 chilli, finely chopped
- 1 tsp grated fresh ginger
- 150g pack of straight-to-wok noodles
- 100g cashew nuts
- 2 tbsp soy sauce
- 1 tbsp white rice vinegar (optional)
- juice of 1 lime
- a handful of mint leaves, chopped
Method:
- Heat a tablespoon of olive oil in a large pan over a medium heat. Add the chicken and stir-fry for about 5 minutes, until the chicken is cooked through. Remove the chicken and set aside.
- Place 250ml of water in a medium saucepan and bring to the boil. Add the kale and cook, covered, for about 5 minutes, stirring occasionally. Drain and set aside.
- Meanwhile, heat a tablespoon of olive oil in a large pan over a medium-high heat. Add the onion and stir-fry for 2 minutes. Add the garlic, chilli and ginger and stir-fry for 2 minutes. Add the cooked kale, noodles, cashew nuts, soy sauce, rice vinegar and lime juice. Return the chicken to the pan and stir-fry until the chicken and noodles are heated through.
- Divide the stir-fry between warmed serving bowls. Sprinkle over the mint and serve without delay.
