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.
Ingredients
Scale
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
Instructions
- Cook Noodles: Cook the soba noodles according to the package instructions until tender, then drain thoroughly and set aside to keep warm.
- 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.
- 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.
- 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.
- Combine Ingredients: Return the cooked chicken and kale to the pan with the vegetables. Add the cooked soba noodles and toss to combine evenly.
- 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.
- 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
