In the Kitchen: Chicken and Kale Stir Fry

Recently Lau and I have been trying to add more vegetables to our meals as they are definitely something that isn’t an integral part of our diet. Don’t get me wrong we’re not heathens, we do eat vegetables. They’re just more an after thought for the meal and not the main part. Vegetables are generally added extras that we mix in once we’ve decided on the meat or carb that’s going to form our meal. However, we’re trying to change that and ensure that we find meals that have multiple vegetables in and that these veggies form the main part of the dish. This recently discovered chicken and kale stir fry is just one of those recipes. It’s the sort of recipe that needs to become a dinner staple in our house as the veggies are essential to the dish and in no way added extras. Oh it’s also delicious!

What else is good about this chicken and kale stir fry? It’s pretty much formed of store cupboard ingredients. It’s good served with a multitude of sides – quinoa, cous cous, rice, naan. And most excitingly on a weekday night, it takes only 25 minutes from start to finish. Winning.

It’s also the recipe that convinced me that I like kale. I know. Who’d have thought such a thing would ever happen! Not me that’s for sure, but I’m most definitely a kale convert now. As such we’re throwing it in to all sorts of recipes – just like we would with spinach. Go us. anyway, you must try it, it’s scrumptious!

Read on for the super simple recipe – you won’t regret it!

Chicken and Kale Stir Fry – Ingredients

400g mini chicken fillets / 2.5cm root ginger, peeled and grated / 2 garlic cloves, grated / grated zest and juice of a lemon / 2tbsp oil / half tsp turmeric / 2 red onions, quartered and sliced / 250g chopped kale /2tbsp miso paste / 2 carrots, peeled

Chicken and Kale Stir Fry (serves 2)- Method

  1. Season the chicken and place in a shallow dish. Sprinkle with ginger, garlic, lemon juice and zest before stirring and leaving to marinate
  2. Heat the oil in a pan and cook the chicken for three minutes without stirring to let it brown. Then sprinkle the chicken with tumeric and turn over the pieces to cook for another three minutes
  3. Add the onions and cook for three more minutes before adding the curly kale
  4. Add the miso paste to 200ml of boiling water and pour over the chicken mixture. Cover and cook for three minutes
  5. Use a potato peeler to create carrot ribbons and then add to the pan stirring into the chicken. Cook for two more minutes
  6. Serve with noodles or rice or quinoa or naan or couscous

It you give this recipe a whirl I’d love to know what you thought of it. Oh and also if it’s managed to convince you that kale is awesome!

-Fi x