Chicken Stir Fry with Kale and Mushrooms
User Reviews
4.7
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Prep Time
15 mins
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Cook Time
10 mins
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Servings
2
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Course
Main Course
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Cuisine
Korean
Chicken Stir Fry with Kale and Mushrooms
Description
The Chicken Stir Fry with Kale and Mushrooms combines tender pieces of chicken bone-in or boneless with hearty vegetables like kale and fresh mushrooms such as white, crimini, or shiitaki. The chicken is marinated briefly in a mixture of soy sauce, rice wine or lemon juice, sweetener, minced garlic, grated ginger, sesame oil, and a pinch of black pepper. This marinade imparts a balanced savory and slightly sweet flavor to the protein.
Cooking begins by searing the chicken in hot oil without stirring to allow caramelization, then flipping to brown the other side. The kale is torn from the tough stems into bite-size pieces and thoroughly rinsed. Mushrooms are rinsed and quartered or halved before adding to the pan with the kale and optional chili pepper for warmth.
The remaining marinade is drizzled over the vegetables, then the stir fry cooks briefly until the kale softens and the mushrooms release their flavor, about three minutes. Optional crushed red pepper flakes can be added for extra spice before serving. Toasted sesame seeds sprinkled on top add texture.
This stir fry is traditionally served hot over steamed rice or alongside it. Adjusting the amount of sugar or using alternatives tailors the sauce sweetness to preference. Adding a small amount of water to the cooking liquid can increase sauciness, and cornstarch can be incorporated into water for thickening if desired.
Ingredients
- 1 pound chicken thigh skinless, boneless, or breast
- 8 ounces kale
- 6 ounces white mushroom fresh, or crimini, or shiitaki
- 1 red chili pepper or 1/4 red bell pepper - optional
- 1/4 teaspoon crushed red pepper optional
- 1 teaspoon sesame seeds optional
- 1 tablespoon cooking oil for stir-frying
Stir Fry Sauce
- 3 tablespoons soy sauce See notes
- 1 tablespoon rice wine or 1 tablespoon lemon juice, or mirin
- 1 tablespoon sugar adjust to taste or use your favorite sugar substitute, or brown sugar
- 1 tablespoon garlic minced
- 1 teaspoon ginger grated
- 1 tablespoon sesame oil
- pinch black pepper
Instructions
- Combine the sauce ingredients, and stir well to dissolve the sugar.
- Cut the chicken into bite size pieces.
- Marinate the chicken with 3 tablespoons of the sauce while preparing the vegetables.
- Tear the kale off the stems into small pieces. Discard thick stems. Rinse thoroughly and drain well.
- Give the mushrooms a quick rinse, and cut into quarters (or halves if small).
- Heat a large skillet over high heat with a tablespoon of cooking oil until very hot. Add the chicken pieces to the pan in one layer. Do not touch for a minute or two until the chicken is nicely seared. Flip them over and sear the other side. The chicken does not need to be cooked through at this point.
- Add the kale, mushrooms, and optional red pepper. Drizzle the remaining sauce over the vegetables, and sprinkle with crushed red pepper if using. Continue to stir-fry until the kale and mushrooms are softened, about 3 minutes. Serve hot on top of rice or with a separate bowl of rice.
Notes
- Replace 1 tablespoon soy sauce with oyster sauce for a richer flavor if available.
- Add 2 to 3 tablespoons water during cooking for a looser sauce consistency.
- For a thicker sauce, mix a few teaspoons of cornstarch with water and add to the stir fry at the end.
User Reviews
Overall Rating
4.7
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