Chicken, kale & sprout stir-fry

Dairy Free
Very Healthy
Health score
74%
Chicken, kale & sprout stir-fry
30 min.
2
544kcal

Suggestions


If you're looking for a quick and nutritious dish that doesn't compromise on flavor, try this Chicken, Kale & Sprout Stir-Fry! This vibrant recipe is perfect for lunch or dinner, providing a delightful medley of textures and tastes that are sure to please your palate. In just 30 minutes, you can whip up a meal that is not only satisfying but also incredibly healthy, making it ideal for those mindful of their diet.

The savory combination of tender chicken breast, crunchy Brussels sprouts, and the earthy richness of kale creates a delicious base, while the addition of fresh ginger and vibrant red pepper brings a zesty kick. Tossed with soba noodles, the dish is anchored with wholesome ingredients and a hint of tanginess from lime and soy sauce, creating a balanced and flavorful sauce that clings beautifully to each component.

With a caloric count of 544 kcal per serving and a health score of 74, this dish is dairy-free and packed with nutrients, making it suitable for a variety of dietary preferences. Whether you're cooking for yourself or sharing a meal with someone special, this Chicken, Kale & Sprout Stir-Fry is sure to become a staple in your recipe repertoire. So grab your wok and get ready to enjoy a colorful, healthful feast!

Ingredients

  • 100 soup noodles 
  • 100 kale shredded
  • tsp sesame oil 
  •  chicken breast skinless lean sliced into thin strips
  • 25 ginger fresh peeled sliced into matchsticks
  •  bell pepper red deseeded thinly sliced
  • handful brussels sprouts cut into quarters
  • tbsp soy sauce low-sodium
  • tbsp citrus champagne vinegar 
  •  lime zest 

Equipment

  • frying pan
  • wok

Directions

  1. Cook the noodles following pack instructions, then drain and set aside. meanwhile, heat a large wok or frying pan and add the kale along with a good splash of water and cook for 1-2 mins until wilted, with a little bite remaining, then cool under running water to keep the colour.
  2. Add half the oil and cook the chicken strips until browned, then remove and set aside.
  3. Heat the remaining oil and fry the ginger, pepper and sprouts until softened a little. return the chicken and kale and add the noodles.
  4. Tip in the soy, rice wine and lime zest and juice along with enough water to create a sauce that clings to the ingredients.
  5. Serve immediately.

Nutrition Facts

Calories544kcal
Protein42.89%
Fat20.42%
Carbs36.69%

Properties

Glycemic Index
92.5
Glycemic Load
16.94
Inflammation Score
-10
Nutrition Score
43.579999975536%

Flavonoids

Hesperetin
14.4mg
Naringenin
1.16mg
Luteolin
0.36mg
Isorhamnetin
11.8mg
Kaempferol
23.42mg
Quercetin
11.57mg

Nutrients percent of daily need

Calories:543.55kcal
27.18%
Fat:12.22g
18.8%
Saturated Fat:2.22g
13.87%
Carbohydrates:49.4g
16.47%
Net Carbohydrates:43.24g
15.72%
Sugar:5.06g
5.63%
Cholesterol:144.64mg
48.21%
Sodium:585.65mg
25.46%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:57.76g
115.52%
Vitamin K:200.13µg
190.6%
Vitamin C:136.45mg
165.39%
Selenium:104.7µg
149.57%
Vitamin A:6946.26IU
138.93%
Vitamin B3:25.85mg
129.25%
Vitamin B6:2.06mg
102.93%
Phosphorus:637.17mg
63.72%
Manganese:0.96mg
48.12%
Potassium:1369.21mg
39.12%
Vitamin B5:3.8mg
37.95%
Magnesium:122.52mg
30.63%
Vitamin B2:0.51mg
30.04%
Fiber:6.16g
24.65%
Folate:84.29µg
21.07%
Vitamin B1:0.3mg
19.69%
Calcium:169.52mg
16.95%
Zinc:2.51mg
16.72%
Iron:3mg
16.67%
Copper:0.3mg
14.9%
Vitamin E:1.96mg
13.07%
Vitamin B12:0.45µg
7.53%
Vitamin D:0.23µg
1.51%