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8 2

Per Serving, serves 4

Chicken and kale stir fry

FG 1 using 1 GC/ CC 8   Chicken, Rice

Chicken and kale stir fry Here is one quick and easy way to get some of your 5 a day!


  • 180g wholegrain rice (dry weight)
  • spray oil
  • 500g skinned chicken breast, cubed
  • 2.5cm piece fresh root ginger, peeled and diced
  • 1 garlic clove, crushed
  • 1 lemongrass stalk, peeled and sliced
  • 1 red chilli, deseeded and shredded
  • 100g kale, shredded
  • 100g tenderstem broccoli
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • grated zest and juice of 1 lime


  1. Cook the rice according to the packet instructions.
  2. Meanwhile, spray a large frying pan or wok lightly with oil and stir-fry the chicken for 5 minutes until slightly browned all over. Add the ginger, garlic, lemongrass and chilli and stir fry for 1-2 minutes.
  3. Add the kale and broccoli and stir-fry for 2-3 minutes. Stir in the soy sauce, oyster sauce, lime zest and juice.
  4. Serve immediately with the boiled rice.