Kale and Chicken Stir-Fry
A quick, healthy stir-fry with chicken, kale, and savory Asian-inspired flavors. Perfect for weeknight dinners or meal prep.
Ingredients
- 1 lb boneless chicken breast, thinly sliced
- 4 cups fresh kale, chopped (stems removed)
- 1 red bell pepper, sliced
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 3 tbsp soy sauce (or tamari for gluten-free)
- 2 tbsp oyster sauce (optional)
- 1 tbsp sesame oil
- 1 tbsp olive oil
- 1 tsp chili flakes (optional)
- 1 tbsp sesame seeds for garnish
Instructions
- Heat olive oil in a large skillet or wok over medium-high heat.
- Add chicken slices, season lightly, and cook until golden and cooked through. Remove and set aside.
- In the same skillet, add garlic, ginger, and bell pepper. Stir-fry for 2 minutes.
- Add kale and cook until just wilted.
- Return chicken to the skillet. Add soy sauce, oyster sauce, sesame oil, and chili flakes. Stir to coat evenly.
- Garnish with sesame seeds and serve hot with rice or noodles.
Notes
- Use chicken thighs for a juicier texture.
- Substitute kale with spinach or bok choy if preferred.
- Adjust chili flakes to control spice level.
- Add carrots, mushrooms, or snap peas for extra variety.
- Leftovers reheat well for meal prep.