This super healthy protein packed Chicken and Kale Stirfry is a weeknight dinner you can get on the table within 15 minutes. With hints of soy, garlic, ginger and lemon juice, combined with crunch vegetables and wholegrain noodles, it makes for great leftovers for lunch the next day as well.
Heat a wok on high and add the peanut oil, followed by the thinly sliced chicken, chilli and half of the garlic and ginger. Stirfry for 3 to 4 minutes until chicken is cooked. Then, remove chicken from Wok and set aside in a bowl.
Add the chicken stock/broth, remaining half of the garlic and ginger to the wok, followed by the kale. (ensure you have removed the stalks from the kale as they are bitter, tough and not pleasant). Stirfry the Kale for 3 to 4 minutes until soft.
Add the capsicum and mushrooms with the soy sauce, kecap manis and lemon juice. Stirfry for 2 minutes and add the chicken back in and stir through.
Add the noodles and spring onions and stir through until they are mixed through.
To serve, use tongs to place the stirfry in a pile on your favourite plate or bowl. Garnish with black sesame seeds, granulated peanuts, and some extra spring onions if you have some leftover.
1. Kecap Manis is a sweet soy sauce available from the Asian aisle of most supermarkets, usually where you find the regular soy sauce. It acts to balance out the savouriness of the lemon and soy in this dish.2. I like to use fresh lemon juice in this dish for freshness, but you can also use the lemon juice that comes in a bottle for convenience.3. Wokka noodles are in the Asian aisle of supermarkets. Go for the wholegrain ones if you can. I bag of noodles comes with two individual noodle packets inside. I used one packet for this recipe which was plenty.