Chicken, Kale & Sprout Soba Stir-Fry Recipe

Introduction

This chicken, kale, and sprout stir-fry is a vibrant and healthy dish packed with fresh flavors and a satisfying mix of textures. Quick to prepare, it combines tender chicken strips with crisp vegetables and flavorful soba noodles for a delicious weeknight meal.

Ingredients

• 100g soba noodles
• 100g shredded curly kale
• 2 tsp sesame oil
• 2 lean chicken breasts, skin removed and sliced into thin strips
• 25g fresh ginger, peeled and sliced into matchsticks
• 1 red pepper, deseeded and thinly sliced
• Handful Brussels sprouts, cut into quarters
• 1 tbsp low-sodium soy sauce
• 2 tbsp rice wine or white wine vinegar
• Zest and juice of 1 lime

Instructions

1. Step 1: Cook the soba noodles according to the package instructions, then drain and set aside.
2. Step 2: Meanwhile, heat a large wok or frying pan and add the shredded kale with a splash of water. Cook for 1-2 minutes until wilted but still slightly crisp. Rinse under running water to preserve its vibrant color and set aside.
3. Step 3: Add half the sesame oil to the pan and cook the chicken strips until browned and cooked through. Remove the chicken and set aside.
4. Step 4: Heat the remaining sesame oil in the pan, then fry the ginger, red pepper, and Brussels sprouts until they soften slightly, about 3-4 minutes.
5. Step 5: Return the chicken and kale to the pan, then add the drained noodles.
6. Step 6: Stir in the soy sauce, rice wine or vinegar, lime zest, and lime juice. Add a little water if necessary to create a light sauce that coats all the ingredients.
7. Step 7: Toss everything together and serve immediately while hot.

Tips & Variations

• For extra flavor, sprinkle toasted sesame seeds or chopped fresh coriander on top before serving.
• Swap chicken for tofu or shrimp to suit dietary preferences.
• Adjust the level of soy sauce and lime juice to balance saltiness and tang according to your taste.
• If you can’t find Brussels sprouts, use snap peas or green beans as a crunchy alternative.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave, adding a splash of water to loosen the sauce if it has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this stir-fry in advance?

It’s best enjoyed fresh to retain the crispness of the vegetables and the texture of the noodles. However, you can prepare the ingredients ahead and cook quickly when ready to serve.

What can I use if I don’t have soba noodles?

You can substitute with other noodles like rice noodles, udon, or even thin spaghetti if needed. Just adjust cooking times accordingly.

Chicken, Kale & Sprout Soba Stir-Fry Recipe

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★★★★★

4.8 from 87 reviews

• Author: Sophie
• Total Time: 25 minutes
• Yield: 2 servings 1x
• Diet: Low Fat

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Description

A vibrant and healthy chicken stir-fry featuring tender strips of lean chicken breast, nutritious kale, Brussels sprouts, and soba noodles, all tossed in a tangy lime and soy sauce. This quick and flavorful meal balances fresh vegetables with protein and Asian-inspired seasonings for a perfect weeknight dinner.

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Ingredients

Scale 1x2x3x

Vegetables

• 100g shredded curly kale
• 25g fresh ginger, peeled and sliced into matchsticks
• 1 red pepper, deseeded and thinly sliced
• handful Brussels sprouts, cut into quarters

Protein

• 2 lean chicken breasts, skin removed and sliced into thin strips

Carbohydrates

• 100g soba noodles

Oils and Sauces

• 2 tsp sesame oil
• 1 tbsp low-sodium soy sauce
• 2 tbsp rice wine or white wine vinegar

Others

• Zest and juice of 1 lime

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Instructions

1. Cook Noodles: Cook the soba noodles according to the package instructions until tender, then drain thoroughly and set aside to keep warm.
2. Wilt Kale: Heat a large wok or frying pan over medium-high heat. Add the shredded kale with a good splash of water and cook for 1-2 minutes until wilted but still retaining some bite. Rinse immediately under cold running water to stop cooking and preserve the vibrant green color. Drain well.
3. Brown Chicken: Add half of the sesame oil to the wok/pan and increase heat to high. Add the sliced chicken strips and stir-fry until browned and cooked through, about 4-5 minutes. Remove chicken from pan and set aside.
4. Sauté Vegetables: Add the remaining sesame oil to the wok. Fry the ginger matchsticks, sliced red pepper, and quartered Brussels sprouts for 3-4 minutes until they start to soften but retain crunch.
5. Combine Ingredients: Return the cooked chicken and kale to the pan with the vegetables. Add the cooked soba noodles and toss to combine evenly.
6. Add Sauce: Stir in the low-sodium soy sauce, rice wine or white wine vinegar, lime zest, and lime juice. Add a splash of water as needed to create a light sauce that coats all ingredients well. Toss gently for 1-2 minutes until heated through and well combined.
7. Serve: Serve the stir-fry immediately while hot for the best flavor and texture.

Notes

• Rinsing kale in cold water after wilting helps maintain its bright color and crisp texture.
• You can substitute rice wine vinegar with white wine vinegar if preferred.
• Adjust soy sauce quantity according to taste or dietary sodium restrictions.
• Use freshly grated ginger for best flavor in the stir-fry.
• If soba noodles are unavailable, thin wheat noodles can be a substitute.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stir-frying
• Cuisine: Asian

Keywords: chicken stir-fry, kale stir-fry, soba noodles, quick Asian dinner, healthy chicken recipe, Brussels sprouts recipe, sesame oil chicken