Chicken, Lemongrass & Kale Stir Fry

Chicken, Lemongrass & Kale Stir Fry

Serves

4

Prep Time

15 mins

Cook Time

8 mins

  • 1 bunch kale, washed, dried
  • 3 tsp sesame oil
  • 1 stick lemongrass, white part only, finely chopped
  • 2 garlic cloves, crushed
  • 2cm piece ginger, peeled, grated
  • 500g chicken breast fillet, trimmed, thinly sliced
  • 2 tbs peanut oil
  • 125g snow peas, trimmed, thinly sliced
  • 1 tbs fish sauce
  • 1 tbs grated palm sugar
  • 1 lime, juiced
  • ½ cup Thai basil leaves
  • ½ cup roasted salted cashew nuts
  • steamed rice or noodles, to serve

    1

    Remove the centre stem from the kale, tear leaves into smaller pieces. Combine sesame oil, lemongrass, garlic and ginger in a bowl. Add chicken, stir to coat.

    2

    Heat the wok over high heat until hot. Add 2 tsp oil and swirl to coat the wok. Add one quarter of the chicken, stir-fry for 30 seconds until sealed. Remove to a clean bowl. Repeat with oil and chicken in three batches.

    3

    Add remaining oil with kale and snow peas, stir-fry 1 minute. Return all the chicken and any juices to the wok. Add combined fish sauce, palm sugar and lime juice, stir-fry 30 seconds. Remove from heat, scatter over the basil and cashews. Serve over rice or noodles.

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