Ginger Chicken Kale Stir Fry

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A little bit of prep work and a lotta bit of flavor and you can make your own favorite takeout at home. Homemade chicken stir fry is so easy to make that I’m not sure why I don’t make it more often and I just love the flavor of ginger so this one is right up there on my favorites list.

This week’s produce is kale and I have just the recipe for you. I had a friend over for lunch and planned to make soup but didn’t get my act together soon enough and switched it up to this easy chicken stir fry. It takes a bit of time but there’s a nice section in-between prep and frying the chicken so it worked pretty well. I was able to sit and chat then throw the chicken in and fry it up real quick near the end so we could still eat a hot meal without standing over the stove the whole time.

Stir fry also makes a great easy family dinner, especially when you are trying to add new foods to your family diet. It naturally has bits of this and that in it so it’s a little easier to get away with if your family’s picky about what they are eating and the bold flavors of the sauce help mask those greens from tasting so, well, green. You can use chicken breast or thighs but I prefer thighs because they have more flavor, don’t dry out as easy, and they are cheaper.

I make my rice and kale in the rice cooker while my chicken and other veggies are marinating but you can also make it stove top. You will make the rice per the directions on the bag but make sure you add an extra 3/4 cup of water to compensate for adding the kale.

Also, while I’m thinking of it, want to know how I got my family eating brown rice? Well, I tried swapping white rice for brown rice and it didn’t go quite so well so I backtracked. I started using a 1:3 ratio then a 2:3 ratio, and now some of us prefer brown rice to white rice. It has more flavor and texture so it is more satisfying than white rice and I love that it is naturally nutty tasting since I can’t have tree nuts.

Ginger Chicken Kale Stir Fry

Print Recipe

• Author: Heather McCurdy
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 60 minutes
• Yield: 6 1x

Ingredients

Scale 1x2x3x

• Approximately 1 pound chicken cut into thin strip 1-2 inches long
• 2 cups dry rice
• 2 cups kale (chopped finely)
• 1/4 cup soy sauce
• 1/8 cup Worcestershire sauce
• 1 large carrot, cut in 2″ matchsticks (approximately 12 inch long x 1 inch round)
• 1 medium onion, thinly sliced lengthwise
• 2 inches fresh ginger, sliced thin or 1 tablespoon grated ginger for less potent flavor
• 3 cloves garlic, minced
• 1/8–1/4 teaspoon crushed red pepper
• 1–2 tablespoons oil

Instructions

1. Cook rice and kale together per instructions on rice package, adding 3/4 c. extra water.
2. While rice is cooking, mix chicken, carrot, onion, ginger, garlic, pepper, and sauces together, Stir occasionally and let sit to marinate 30 minutes to an hour. (You can also prep this ahead of time and put in a bag or bowl in the fridge.)
3. When rice is almost finished heat 1-2 tablespoons oil in large frying pan over medium high heat or Instant Pot saute feature.
4. Add chicken and veggies and fry, stirring frequently. *
5. When chicken is almost cooked through stir in rice.
6. Mix well and continue scraping bottom of the pan and mixing in for several minutes until chicken is done cooking.

NOTE:

1. If you don’t want as potent of a ginger flavor remove the slices of ginger here or use 1 tablespoon grated ginger instead.

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