Description
A vibrant and healthy chicken stir-fry featuring tender strips of lean chicken breast, nutritious kale, crunchy Brussels sprouts, and colorful red pepper, all tossed with soba noodles in a tangy lime and soy sauce.
Ingredients
Scale
Vegetables
- 100g shredded curly kale
- 25g piece 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
Pasta
- 100g soba noodles
Oils & Sauces
- 2 tsp sesame oil
- 1 tbsp low-sodium soy sauce
- 2 tbsp rice wine or white wine vinegar
Miscellaneous
- Zest and juice of 1 lime
Instructions
- Cook Noodles: Cook the soba noodles according to the package instructions. Once cooked, drain them thoroughly and set aside to cool slightly.
- Wilt Kale: While the noodles cook, heat a large wok or frying pan and add the shredded kale with a splash of water. Cook for 1-2 minutes until the kale is wilted but still retains a bit of bite. Then cool the kale under running water to preserve its vibrant color.
- Cook Chicken: Add half of the sesame oil to the wok or pan and cook the thinly sliced chicken breast strips until they are browned and cooked through. Remove the chicken from the pan and set aside.
- Sauté Vegetables: Add the remaining sesame oil to the pan, then fry the ginger matchsticks, sliced red pepper, and quartered Brussels sprouts until they soften slightly and become fragrant.
- Combine Ingredients: Return the cooked chicken and kale to the pan along with the drained soba noodles. Stir well to combine all ingredients.
- Add Sauce: Pour in the soy sauce, rice wine or white wine vinegar, and add the zest and juice of the lime. Add enough water to create a light sauce that clings to the noodles, chicken, and vegetables. Toss everything together and heat through briefly.
- Serve: Serve the stir-fry immediately while hot and enjoy the fresh, tangy flavors.
Notes
- For a spicier dish, add some chili flakes or sliced fresh chili during the sautéing of vegetables.
- Use low-sodium soy sauce to keep the sodium content moderate.
- Kale can be swapped for other greens such as spinach or chard if preferred.
- Ensure chicken is cooked thoroughly to an internal temperature of 165°F (74°C).
- This dish is best served immediately to preserve noodle texture and freshness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Keywords: chicken stir-fry, kale stir-fry, soba noodle recipe, healthy chicken recipe, quick dinner, sesame oil, lime chicken, Brussels sprouts stir-fry
