How to make Chicken Kale and Ginger Stir Fry - Boneless chicken slices stir fried with kale leaves and ginger.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Boneless chicken breasts (हड्डी रहित चिकन ब्रेस्ट), Ginger (अदरक)

Cuisine : Chinese

Course : Main Course Chicken

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Chicken Kale and Ginger Stir Fry Recipe Card

Chicken Kale and Ginger Stir Fry

Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

For more recipes related to Chicken Kale and Ginger Stir Fry checkout Chicken Pasanda, Thai Style Chicken Breasts in Foil, Bhuna Murgh Anda Masala, Chengfu Chicken . You can also find more Main Course Chicken recipes like Murgh Sabz Resham, Chicken Tortellini With Creamy Mushroom Sauce, Cholar Daler Murgi, Seekh kabab Masala.

Prep Time : 6-10 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Chicken Kale and Ginger Stir Fry Recipe

  • Boneless chicken breasts sliced 50 grams

  • Ginger grated 1 inch

  • Kale leaves 1 cup

  • Oil 1 tablespoon

  • Carrot peeled and cut into matchsticks 1 medium

  • Red bell pepper sliced 1 medium

  • Hoisin sauce 2 tablespoons

  • Soy sauce 2 tablespoons

  • Salt to taste


Step 1

Boil kale leaves for five minutes. Drain and set aside.

Step 2

Heat oil in a non-stick pan, add chicken and stir-fry for five minutes.

Step 3

Add ginger, carrot and red bell pepper, mix and stir-fry for three minutes.

Step 4

Add kale, hoisin sauce, soy sauce, salt and two tablespoons water, mix and cook for two to three minutes.

Step 5

Serve hot.