Chicken Stir Fry with Kale and Mushrooms
A quick healthy one-pot meal! The stir fry sauce is so versatile that you can use it with any meat and/or vegetables in the fridge. Perfect on a busy weeknight!
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 pound skinless, boneless chicken thighs (or breast)
- 8 ounces kale
- 6 ounces fresh mushrooms (white, crimini, or shiitaki)
- 1 red chili pepper or 1/4 red bell pepper - optional
- 1/4 teaspoon crushed red pepper - optional
- 1 teaspoon sesame seeds - optional
- 1 tablespoon cooking oil for stir-frying
- 3 tablespoons soy sauce (See notes)
- 1 tablespoon rice wine (or mirin) (or 1 tablespoon lemon juice)
- 1 tablespoon sugar (or brown sugar) (adjust to taste or use your favorite sugar substitute)
- 1 tablespoon minced garlic
- 1 teaspoon grated ginger
- 1 tablespoon sesame oil
- pinch black pepper
Instructions
- 1
Combine the sauce ingredients, and stir well to dissolve the sugar.
- 2
Cut the chicken into bite size pieces.
- 3
Marinate the chicken with 3 tablespoons of the sauce while preparing the vegetables.
- 4
Tear the kale off the stems into small pieces. Discard thick stems. Rinse thoroughly and drain well.
- 5
Give the mushrooms a quick rinse, and cut into quarters (or halves if small).
- 6
Heat a large skillet over high heat with a tablespoon of cooking oil until very hot. Add the chicken pieces to the pan in one layer. Do not touch for a minute or two until the chicken is nicely seared. Flip them over and sear the other side. The chicken does not need to be cooked through at this point.
- 7
Add the kale, mushrooms, and optional red pepper. Drizzle the remaining sauce over the vegetables, and sprinkle with crushed red pepper if using. Continue to stir-fry until the kale and mushrooms are softened, about 3 minutes. Serve hot on top of rice or with a separate bowl of rice.