Chicken, kale & sprout stir-fry
Need a dairy free main course? Chicken, kale & sprout stir-fry could be a super recipe to try. One serving contains 553 calories, 58g of protein, and 12g of fat. This recipe serves 2. For $5.76 per serving, this recipe covers 45% of your daily requirements of vitamins and minerals. 30 people have made this recipe and would make it again. Head to the store and pick up noodle, kale, brussels sprouts, and a few other things to make it today. It is brought to you by BBC Good Food. From preparation to the plate, this recipe takes roughly 30 minutes. Overall, this recipe earns a tremendous spoonacular score of 97%. Users who liked this recipe also liked Chicken, Shiitake, and Kale Stir Fry, Honey Sesame Shrimp with Brussels Sprout Stir Fry, and Brussels Sprout Stir Fry With Egg, Chilli, Ginger And Garlic.
Servings: 2
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
100g soba noodle
100g shredded curly kale
2 tsp sesame oil
2 lean chicken breasts, skinless and sliced into thin strips
25g piece fresh ginger, peeled and sliced into matchsticks
1 red pepper, deseeded and thinly sliced
handful Brussels sprout, cut into quarters
1 tbsp low-sodium soy sauce
2 tbsp rice wine or white wine vinegar.jpg)
zest and juice 1 lime
Equipment:
frying pan
wok
Cooking instruction summary:
Cook the noodles following pack instructions, then drain and set aside. meanwhile, heat a large wok or frying pan and add the kale along with a good splash of water and cook for 1-2 mins until wilted, with a little bite remaining, then cool under running water to keep the colour. Add half the oil and cook the chicken strips until browned, then remove and set aside. Heat the remaining oil and fry the ginger, pepper and sprouts until softened a little. return the chicken and kale and add the noodles. Tip in the soy, rice wine and lime zest and juice along with enough water to create a sauce that clings to the ingredients. Serve immediately.
Step by step:
1. Cook the noodles following pack instructions, then drain and set aside. meanwhile, heat a large wok or frying pan and add the kale along with a good splash of water and cook for 1-2 mins until wilted, with a little bite remaining, then cool under running water to keep the colour.
2. Add half the oil and cook the chicken strips until browned, then remove and set aside.
3. Heat the remaining oil and fry the ginger, pepper and sprouts until softened a little. return the chicken and kale and add the noodles.
4. Tip in the soy, rice wine and lime zest and juice along with enough water to create a sauce that clings to the ingredients.
5. Serve immediately.
Nutrition Information:
covered percent of daily need
