Chicken, Kale, Sprout Stir Fry

Chicken, Kale, Sprout Stir Fry

Chicken, Kale, Sprout Stir Fry


  • 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 sprout, cut into quarters
  • 1 tbsp low-sodium soy sauce
  • 2 tbsp rice wine or white wine vinegar
  • zest and juice 1 lime


  1. Cook the noodles following pack instructions, then drain and set aside.
  2. 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 color.
  3. Add half the oil and cook the chicken strips until browned, then remove and set aside.
  4. Heat the remaining oil and fry the ginger, pepper, and sprouts until softened a little. return the chicken and kale and add the noodles.
  5. Tip in the soy, rice wine, lime zest, and juice along with enough water to create a sauce that clings to the ingredients. Serve immediately.


Per serving: cal 390 fat 6g saturates 1g carbs 45g sugars 6g

Recipe and Image courtesy of

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