Fragrant Chicken with Kale & Lemon Grass Stir Fry

Photo: Hopskotch

A fresh and light mid week supper that's low in saturated fat.

Yield: 4 servings
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  • 15 ounce(s) Good quality chicken Breasts (400grams in metric) Cut into chunks
  • 1 stalk(s) Lemon Grass Shredded Finely
  • 1 piece(s) thumb sized piece of ginger finely chopped
  • 1 clove(s) Garlic crushed
  • 7 ounce(s) Curly Kale (200g in metric) fresh
  • 1 whole(s) Red Pepper sliced
  • 2 tablespoon(s) Light Soya Sauce
  • 2 tablespoon(s) Sesame Oil


  1. 1. Mix the chicken chunks with the lemon grass, ginger, garlic and half of the sesame oil and marinate for 5 minutes out of fridge.

  2. 2. Heat the remaining sesame oil in a wok or frying pan and ad the chicken. Stir fry for about 5-7 minutes until the chicken is browned and almost cooked through.

  3. 3. Add the kale and pepper to the pan continue to cook for 3-4 minutes until the kale is wilted and the chicken is cooked through with no pink meat.

  4. 4. Stir in the soy sauce and cook for another minute.

  5. Served with steamed plain rice.

January 2012

This recipe is a personal recipe added by Hopskotch and has not been tested or endorsed by MyRecipes.

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