Dinner

Chicken, Kale & Sprout Stir-Fry Recipe

ByBen Miller November 18, 2025November 18, 2025

Introduction

This chicken, kale, and sprout stir-fry is a vibrant, healthy meal that comes together quickly on weeknights. Packed with fresh vegetables and tender chicken, it’s brightened by the zing of lime and ginger for a flavorful, satisfying dish.

A large dark metal wok filled with cooked noodles mixed with various colorful vegetables sits on a white marbled surface. The dish has several layers: at the bottom are light brown noodles with a smooth texture, mixed with bright green kale leaves that are slightly wilted and curly, red bell pepper slices adding a vibrant splash, and small chunks of light beige tofu scattered throughout. A wooden spatula rests inside the wok, stirring the ingredients, with its light wooden color contrasting against the dark wok and colorful food around it. The scene is bright and clean, showing the rustic wok on a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

100g soba noodles
100g shredded curly kale
2 tsp sesame oil
2 lean chicken breasts, skin removed and sliced into thin strips
25g piece 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

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

Tips & Variations

For extra crunch, sprinkle toasted sesame seeds or chopped peanuts over the finished dish.
Swap kale for spinach or bok choy if preferred, adjusting cooking times to keep veggies crisp.
Use tamari instead of soy sauce for a gluten-free version.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over medium heat, adding a splash of water to loosen the sauce and prevent drying out.

How to Serve

A round metal wok filled with light brown noodles mixed with bright green kale leaves, red bell pepper strips, and light golden brown pieces of tofu, all stirred with a wooden spatula held by a woman's hand. The dish shows a mix of soft, leafy texture and smooth noodles contrasted by the firm tofu chunks. The wok rests on a white marble textured surface, with a clean, bright background enhancing the colors of the food. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of noodles?

Yes, rice noodles, udon, or even spaghetti can work well. Just adjust cooking times according to the package instructions.

What can I substitute for Brussels sprouts?

If you don’t have Brussels sprouts, try shredded cabbage, green beans, or snap peas for a similar texture and fresh flavor.

Ben Miller