Chicken, kale & sprout stir-fry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
Showing items 1 to 3 of 6
- 100g soba noodle
- 100g shredded curly kale
- 2 tsp sesame oil
- 2 lean chicken breastsskin removed and sliced into thin strips
- 25g fresh gingerpeeled and sliced into matchsticks
- 1 red pepperdeseeded and thinly sliced
- handful of brussels sproutscut into quarters
- 1 tbsp low-sodium soy sauce
- 2 tbsp rice wine or white wine vinegar
- 1 limezest and juice
Nutrition: per serving
- kcal390low
- fat6glow
- saturates1g
- carbs45g
- sugars6g
- fibre5g
- protein35g
- salt2.15g
Method
step 1
Cook the noodles following pack instructions, then drain and set aside. meanwhile, heat a large wok or frying pan and add the kale along with a good splash of water and cook for 1-2 mins until wilted, with a little bite remaining, then cool under running water to keep the colour.
step 2
Add half the oil and cook the chicken strips until browned, then remove and set aside. Heat the remaining oil and fry the ginger, pepper and brussels sprouts until softened a little. return the chicken and kale and add the noodles.
step 3
Tip in the soy, rice wine and lime zest and juice along with enough water to create a sauce that clings to the ingredients. Serve immediately.
